Thai Tuna Fish Cakes with Sweet-and-Sour Dipping Sauce and Rice Salad

Name: Thai Tuna Fish Cakes with Sweet-and-Sour Dipping Sauce and Rice Salad
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: Makes 4 adult portions
Cuisine: Thai
Ingredients: 1 bunch scallions, thinly sliced; 4 teaspoons sugar; 1 red chili, seeded and finely chopped; ½-inch piece gingerroot, peeled and grated; 2 tablespoons finely chopped cilantro leaves; sunflower oil, for frying; 1 egg, lightly beaten; 1½ tablespoons Thai fish sauce; 1½ cups Thai Jasmine rice or basmati rice; 4 scallions, roughly chopped; sea salt; 1 large handful each basil, mint and cilantro leaves; 1½ tablespoons Thai red curry paste; 1 pound 5 ounces fresh tuna; ½ cucumber, halved lengthwise, seeded and thinly sliced; 2 tablespoons sugar; 4 tablespoons rice vinegar; 1 handful cilantro leaves; 1 red bell pepper, seeded and thinly sliced

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
40 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Ingredients

For the Rice Salad

1½ cups Thai Jasmine rice or basmati rice
4 tablespoons rice vinegar

Asia
Thailand
Starter
Fish course
Sauce
Pescatarian
South East Asia
Gluten-free

Method

To make the salad, put the rice in a saucepan with a pinch salt and 1¾ cups water. Bring to a boil, then cover with a tight-fitting lid, reduce the heat to low and leave the rice to simmer 10 minutes. Remove the pan from the heat but don’t lift the lid. Leave the rice to stand 5