( SERVES 12 )
Photo by Babiche Martens
- Finely chop the fish and place in a bowl. Add the coriander (chopped), spring onion (finely chopped), chilli (finely chopped), sugar, fish sauce and a beaten egg. Stir to combine.
- Heat a fry pan and pour in just enough peanut oil to cover the base with a film. When hot, drop spoonfuls of the mixture into the pan. Let cook for one minute until golden, then turn over and cook the other side. Drain on paper towels while cooking the rest of the mixture.
- Serve the fishcakes hot with a little tamarind sauce and coconut cream spooned over, and wedges of lime.