Fish cake salad (nga phe thoke)

Ingredients

• 1 Asian red eschalot (see Note), thinly sliced, soaked in water for 10 minutes, drained
• 2 tomatoes, seeded, chopped
• 2 tsp finely crushed roasted peanuts
• 1 tsp chickpea (besan) flour (see Note)
• ½ cup coriander sprigs
• 2 tsp fried Asian red eschalots (see Note)
• 2 tsp tamarind dipping sauce

Nga phe (fish cakes)

• 250 g firm white fish fillet, finely chopped
• 2 tsp finely chopped ginger
• 1 garlic clove, crushed
• ¼ tsp ground turmeric
• 1 Asian red eschalot (see Note), chopped
• vegetable oil, to deep-fry

Instructions

To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, fry fish cakes, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.

Slice fish cakes in half horizontally, and place rounds in a bowl. Add remaining ingredients; tomato, peanut, besan flour, coriander, fried eschalots, and using your hands gently toss to combine before serving.

Note

• Asian red eschalots and fried Asian red eschalots are from Asian food shops.

• Chickpea (besan) flour is from health food shops, Asian food shops and select supermarkets.

Photography Alan Benson

As seen in Feast magazine, February 2014, Issue 28.