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Thai Tuna Fishcakes with Spicy Satay Sauce

 

Serves: 4

 

Time: See Method

To serve: Sprigs of fresh mint

These tuna fishcakes are one of our favourite store-cupboard recipes thanks to the intense, beautifully balanced, Asian flavours that pair perfectly with the spicy satay dipping sauce.

  1. Tip the potatoes into a medium sized saucepan, add a pinch of salt and fill with enough water to cover. Set over a medium heat and bring to a simmer. Cook for 15 minutes - or until tender.
  2. Drain and allow to cool slightly. Return to the pan and mash with a fork until lightly crushed - you want a rough mash with some texture. Tip into a mixing bowl and leave to cool to room temperature.
  3. Add the drained tuna, ⅔ of the grated ginger, chilli paste, miso paste, spring onions and soy sauce to the cooled mash.
  4. Season with the juice of one lime and mix to combine.
  5. Add half (15 g) of the breadcrumbs with the soy sauce and mint and mix well. Season to taste, cover and chill until cold and firm enough to shape.
  6. Meanwhile, make the sauce: pour the coconut milk into a medium-sized saucepan set over a high heat. Add the peanut butter, garlic, remaining ⅓ of grated ginger and chilli paste (see Tip) and bring to a simmer. Reduce by ½ before removing from the heat and seasoning with soy sauce and lime juice, to taste. Keep warm until ready to serve.
  7. Once the fishcake mixture is cold, tip the remaining breadcrumbs into a shallow dish. Divide the mixture into 12 balls and press into patties. Roll in the breadcrumbs to lightly coat.
  8. To cook: drizzle the oil into a heavy based frying pan set over a medium-high heat. Fry the patties in batches for 2 minutes on each side - or until golden brown and crispy.
  9. To serve: place 3 fishcakes onto a plate, drizzle with the sauce and garnish with sprigs of fresh mint.

Tips: Seggiano Chilli Paste is made using fiery dog nose peppers so use sparingly and remember to keep tasting to check the level of heat.

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For the fishcakes:

For the sauce: