Lime and ginger fishcakes


  • 300g redfish fillets
  • 3cm piece fresh ginger, grated
  • 1 lime, juice and rind
  • 1 egg white
  • 1 tsp fish sauce
  • 1/2 cup fresh coriander leaves
  • 4 green shallots, trimmed, chopped
  • 2 tbs olive oil


  1. Process fish fillets, ginger, lime juice, egg white and fish sauce in a food processor until smooth. Add coriander and shallots, process until just combined. Shape mixture into 8 patties.
  2. Heat oil in a non stick fry pan over a medium heat and cook for about 3 minutes each side. Serve with sweet chilli sauce or the Vietnamese dipping sauce.

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