Thai Fish Cakes

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thai-fishball
Ingredients
2 ¼ lb fish fillet (cod or haddock or pike), chopped (ask your fish market to chop it for you)
1 cup dried breadcrumbs
½ ground almonds
½ cup chopped basil
½ cup chopped mint
½ cup chopped cilantro
½ chili pepper, chopped
2 cloves garlic, chopped
½ inch piece ginger, chopped
1 inch piece lemongrass, chopped (substitute with chopped chives or scallions and a pinch lemon zest)
1 tablespoon limejuice or 1 teaspoon lime zest
1 ½ tablespoons lemon juice
¼ cup light soy sauce
Salt and Pepper to taste
Canola oil for frying
Coconut milk (optional)

Preparation
Mix all ingredients together, cover, and leave overnight in the fridge. A little coconut milk can be used to sweeten the mixture.
Mold into small patties and fry in oil until golden brown on each side and cooked through.
Serve with Sweet Chili Dipping Sauce.

Sweet Chili Dipping Sauce
¾ cup rice vinegar
½ cup superfine sugar
1 ½ inch piece fresh root ginger
4 red chili peppers, finely diced (use jalapenos for less spicy heat, and cut out seeds and membranes)
½ medium cucumber, finely diced
½ red pepper, finely diced
1 clove garlic, crushed
1 shallot, finely chopped

In a saucepan, bring to boil the vinegar, sugar, and ginger. Reduce by half. (Avoid overcooking, as this will caramelize the sugar)
Remove from the heat and, while still hot, add the rest of the ingredients.
Leave to cool so that the flavors infuse before serving.

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