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SPICY TUNA FISHCAKES RECIPE

Name: SPICY TUNA FISHCAKES
Yield: 8
Ingredients: Three 5-ounce cans good-quality tuna; 6 canned water chestnuts (drained and thinly sliced); 3 scallions (trimmed and sliced); 1- inch piece of fresh ginger (peeled and grated); 3 Tbsp chopped cilantro; 1 red chile (seeded and finely chopped); 3 in kaffir lime leaves (finely chopped (rehydrated for 5 minutesboiling water if dried)); Sea salt and freshly ground black pepper; 2 tsp Thai fish sauce; 2 eggs (beaten); Vegetable oil; pinch Goodof sugar; 2 Tbsp Thai fish sauce; 1 Tbsp rice vinegar; Juice of ½ lime; 2 Tbsp chopped cilantro

1 year ago

January 10, 2023

Gordon Ramsay Fanclub

SPICY TUNA FISHCAKES

Another miraculous transformation of the kind of ingredient we all have knocking about in a kitchen cabinet. Texture is always important in fishcakes, and the water chestnuts add a lovely light, pickled crunch. Grating the ginger releases all of its fresh, fiery juices, so make sure you catch them all in the bowl.

Servings

MetricUS Imperial

Ingredients

Three 5-ounce cans good-quality tuna
6 canned water chestnuts drained and thinly sliced
3 scallions trimmed and sliced
1- inch piece of fresh ginger peeled and grated
3 Tbsp chopped cilantro
1 red chile seeded and finely chopped
3 in kaffir lime leaves finely chopped (rehydrated for 5 minutesboiling water if dried)
Sea salt and freshly ground black pepper
2 tsp Thai fish sauce
2 eggs beaten
vegetable oil

FOR THE DIPPING SAUCE

Servings

MetricUS Imperial

Ingredients

Three 5-ounce cans good-quality tuna
6 canned water chestnuts drained and thinly sliced
3 scallions trimmed and sliced
1- inch piece of fresh ginger peeled and grated
3 Tbsp chopped cilantro
1 red chile seeded and finely chopped
3 in kaffir lime leaves finely chopped (rehydrated for 5 minutesboiling water if dried)
Sea salt and freshly ground black pepper
2 tsp Thai fish sauce
2 eggs beaten
vegetable oil

FOR THE DIPPING SAUCE

Instructions

First make the dipping sauce. Mix together all the sauce ingredients, stirring until the sugar has dissolved. Taste and adjust the flavors as necessary. Set aside.
Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, scallions, ginger, cilantro, chile, and lime leaves and season with salt and pepper. Add the fish sauce and beaten eggs. Mix well.
Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties.
Heat a frying pan over medium heat, add a little oil, and pan-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce.

HOW TO HANDLE CHILES

When you’ve been chopping chiles, rub your hands with olive oil before washing them. The oil helps dissolve the capsaicin, the source of the chiles’ heat, which is more soluble in oil than in water, and it will then rinse away easily.