Thai meatballs with sweet chili sauce

Ingredients

• 100 g salmon fillet without skin or other oily red fish;
• 100 g whitefish fillet without skin;
• 175 g canned or boiled squid;
• 25 g of red chili paste;
• 50 g fresh or thawed green beans;
• 1 large lime;
• 1 tablespoon fish sauce;
• 1 tablespoon oyster sauce;
• 1 egg white;
• vegetable oil - for deep-frying;
• 5 teaspoons of white rice vinegar;
• 85 g of sugar;
• 3 red chili peppers;
• ¼ cucumber;
• 25 g roasted peanuts.
  
  

Cooking

Turn salmon, whitefish and squid with a meat grinder or blender into a homogeneous mass. Enter the chili paste and mix well again.

Crush the green beans, grate the lime zest on a fine grater and add to the minced meat. Pour in fish and oyster sauce, as well as egg white. Stir the ingredients until the mass becomes plastic and homogeneous.

Form a small flat patties and fry in a large amount of hot oil until golden brown. Put ready-made on parchment or paper towels to drain excess fat.

Put vinegar, sugar and pepper in a small saucepan and cover with 2 tablespoons of water. Bring to a boil and simmer for 15 minutes. Crush blender and set aside 1 teaspoon of the mass. Strain all that is left and add the deferred teaspoon to the resulting sauce.

Serve the fish cakes with diced cucumber sauce and chopped roasted peanuts.

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