Smoked Fish and Prawn Cakes with Green Mango and Apple Salad
For the fishcakes
  • 250grams raw prawnspeeled and deveined
  • 125grams smoked fish(your choice of mackerel, trout or any other type)
  • 125grams fresh fish(your choice of fish, though lighter in flavour is better)
  • 1tablespoon thai red curry paste
  • 2 kaffir lime leavesshredded
  • 3tablespoons oil(for frying the fishcakes)
For the dressing
  • 1medium red chilifinely chopped
  • 1clove garlicminced
  • 1/2teaspoon fresh gingerminced
  • 1tablespoon sugar
  • 1tablespoon fish sauce
  • 1tablespoon lime juice
  • 1tablespoon rice vinegar
  • 4tablespoons water
For the salad
  • 1medium green mango
  • 2medium green apples
  • 1medium carrot
  • 80grams shallots
  • 1handful fresh asian herbslike coriander, thai basil, vietnamese mint, mint etc
For the fishcakes
  1. To prepare the fishcakes, chop the prawns and fish into small pieces. In a food processor, process some of the prawn, smoked and fresh fish in small batches with the curry paste and lime leaves until you get a reasonably smooth paste. Try not to do too much in one go, as the mix clumps easily. Cover and set aside in the fridge until you’re ready to fry the fishcakes.
  2. When you’re ready to fry, form the paste into cakes – with wet hands to prevent sticking, take about 2 tablespoons of the paste and form a ball, then flatten into a patty. Repeat till all the paste is prepared. Heat the oil in a small pan until hot, then fry the cakes a few at a time for a couple of minutes each side or until golden brown.
To make the dressing
  1. Combine all the dressing ingredients together in a bowl or jar, and mix well until the sugar is dissolved. Taste and adjust with more sugar, lime and vinegar or fish sauce according to your preference. Set aside.
For the salad
  1. Grate or shred the apples so you get long thin strips and toss with a little extra lime juice or a drop of vinegar to prevent it turning brown. Place in a large bowl. Peel and shred or grate the mango so you get long thin strips and add to the bowl. Repeat the grating/ shredding with carrot and add to the bowl. Thinly slice the shallot, roughly chop the herbs and add to the bowl.
  2. Reserve about a quarter of the dressing and toss the remainder with the shredded fruit and veg till well combined. Place the salad on serving plates and arrange 6 fishcakes on top of each. Drizzle the remaining dressing over the fishcakes and serve.