Recipe from 'A River Rules My Kitchen', a cookbook by Tony Smith
Can be made in advance and kept chilled before cooking.
Makes 12-14 fish cakes.
500gms fresh salmon fillet (trimmings or tail pieces fine)
2 tsp. salt
¼ red onion, finely diced
2 tbsp. chopped coriander
1 egg white
10gms freshly grated ginger
1 garlic clove, crushed
¼ red chilli, finely diced (alternatively a good pinch or two of chilli flakes)
2 spring onions, finely sliced
A pinch of white pepper
Remove any skin from the salmon and place ½ of the salmon, egg white and salt into a food processor, blend well. Add remaining salmon and pulse without blending much, chunky is good.
Place mixture into a bowl and mix in remaining ingredients.
Slightly wet your hands and mould the mixture into small fish cakes around 45-50g each (About the size of a walnut, then flattened a little). Place them on a tray covered with a layer of cling film. Cover and chill until required.
Cook in an oiled pan a few minutes each side, they should be only just cooked through. (They can be deep fried)
Serve with the dipping Nahm Jim dressing, and garnish with a few coriander and salad leaves.
NAHM JIM DRESSING
Best made an hour or two before serving.
125ml (½ Cup) Thai sweet chilli sauce
Juice of one fresh lime (30ml)
10ml Thai fish sauce
1 good tsp. finely grated fresh ginger
1 small garlic clove, crushed
2 tsp. brown sugar
2 tbsp. freshly chopped coriander
2 tbsp. freshly chopped mint
Mix together all ingredients and keep chilled until required.