Hot and sour soup
This tangy soup by chef Sandy Tang has a spicy kick, perfect for warming up in the winter months. Load it with even more of your favourite vegetables, as you like, for a hearty main
Thai fish cakes with cucumber sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- such as cod or haddock 200g skinless white fish filletcut into chunks
- 1 onionfinely chopped
- 1 stick lemongrassouter leaves removed and finely chopped
- chopped to make 1 tbsp flat-leaf parsley
- 1 red bird's eye chillifinely chopped
- 1 tbsp fish sauce
- 1 egg
- 3-4 tbsp cornflour
- pinch of sugar
- for frying flavourless oil
For the sauce
- 50g caster sugar
- 120ml white wine vinegar
- 2 shallotspeeled and finely chopped
- 2 red bird's eye chillifinely chopped
- ½ cucumberpeeled and thinly sliced
Nutrition: per serving
- kcal551
- fat25.7g
- saturates2.3g
- carbs54.5g
- sugars32.4g
- fibre2.8g
- protein24g
- salt1.9g
Method
step 1
To make the sauce dissolve the sugar in 250ml boiling water. Stir in the vinegar, shallots, chillies and 1 tsp salt. Put the cucumber slices in a bowl and pour over the liquid. Chill.
step 2
Put all the ingredients for the fishcakes, except the oil, in a food processor and pulse until it comes together. Form into small cakes. Heat a pool of oil in a frying pan. Fry the cakes on both sides until golden and cooked through. Serve with the cucumber sauce.
