Spicy Tuna Fish Cakes
Serves 1
Directions
- 1Drain and flake the tuna, ensuring not to overwork it.
- 2Combine tuna with sliced water chestnuts, grated ginger, sliced spring onion, fresh coriander, chopped chili, and chopped kaffir lime leaves.
- 3Season with salt, pepper, and a dash of fish sauce.
- 4Whisk the eggs and mix them into the tuna mixture to bind.
- 5Shape into patties with your hands.
- 6Heat oil in a pan and shallow-fry the cakes until crispy, turning them carefully.
- 7Make a dipping sauce by mixing sugar, fish sauce, rice wine vinegar, lime juice, and fresh coriander.
Ingredients
- 1 can canned tuna, drained and flaked
- water chestnut, thinly sliced
- fresh ginger, grated
- spring onion, sliced at an angle
- fresh coriander
- chili, deseeded and finely chopped
- kaffir lime leaf, finely chopped
- salt (optional)
- pepper (optional)
- 1 dash fish sauce
- 2 whole egg
- 1 dash ground oil
- 1 pinch sugar
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 lime juice
Equipment
sieveknifegraterbowlpanspatula
Tips
- Do not press the tuna too hard when flaking, or it will dry out.
- Remove seeds from chili to reduce heat.
