Makes 20

Thai fish cakes on lemongrass sticks recipe

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Ready in 25 minutes

300g cod fillet, boned and skinned
200g raw shelled prawns
5 spring onions, chopped
2 tbsp Thai curry paste (try Namjai Red Curry Paste from Sainsbury’s Special Selection)
1 tsp grated fresh ginger
2 tsp fish sauce
1 tbsp light soy sauce
Handful chopped fresh coriander
10 long lemon grass sticks, halved lengthways
2 tbsp olive oil
150ml sweet chilli sauce
Juice of 1 lime, plus wedges to serve

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1. Blend the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander in a food processor until broken down but not smooth.
2. Using slightly wet hands, shape this mixture evenly into 20 oval-shaped fish cakes. Thread each 1 onto the end of the lemongrass sticks.
3. Preheat the grill to medium. Brush a grill rack with a little oil and put the fish cakes on it in one straight line. Lay a piece of foil across the bare lemon grass sticks to stop them from burning. Brush the fish cakes with the remaining oil and pop under the grill for 10 minutes, turning halfway through, until cooked through and golden. Transfer to a serving platter.
4. Meanwhile, mix the sweet chilli sauce and lime juice and serve as a dipping sauce, with lime wedges.

Nutritional info

Per serving: 54kcals, 1.6g fat (0.2g saturated), 5.1g protein, 4.8g carbs, 4.4g sugar, 0.7g salt

Chef's tip

If you can’t get lemongrass, use wooden skewers, soaked in cold water for 30 minutes to avoid burning.

Thai fish cakes on lemongrass sticks recipe

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