Thai Fishcake Recipe for the 5:2 Diet January 15, 2014 by Fiona Maclean Thai Fishcake Recipe for the 5:2 Diet Print recipe Print with main photo Print text only Serves 1-2 Prep time 10 minutes Cook time 15 minutes Total time 25 minutes asdasdasdasd Lunch, Main Dish, Starter Region Asian Ingredients 50g White Fish 50g Shelled, blue prawns 1 Small Egg 1 dash Fish Sauce 10g Fresh Ginger 1 clove Garlic 1 Birdseye chilli 1 teaspoon Soy Sauce 1 handful Fresh Coriander 1 teaspoon Coconut Oil 1 teaspoon Red Thai Curry Paste (or more to taste) Dipping Sauce 1 Small Piece of Cucumber (2-3cm) 2 teaspoons Mirin 1 pinch Sugar 1 teaspoon Soy Sauce Directions Step 1 Roughly chop the Ginger and Garlic. Deseed the Chilli. Put everything into a small food processor and blitz, or chop finely together Step 2 Roughly chop the fish, removing any bones and skin. Devein and roughly chop the prawns. Add both to the garlic, chilli and ginger mixture and blitz to a chunky pulp Step 3 Add the fresh coriander, reserving a few leaves for garnish and blitz again Step 4 Stir through the fish sauce, soy, thai curry paste and egg Step 5 Heat the coconut oil in a large non stick frying pan Step 6 Add dessert spoonfuls of the mixture into the hot oil and flatten with the back of the spoon to make small cakes, about 1/4cm - 1/2cm thick Step 7 Cook for 2-3 mins on one side then flip over and cook the other side Step 8 Place on a baking tray in the oven at 160c and cook for a further 8-10 minutes (just time to make your stir fry veg) Step 9 To make the cucumber dipping sauce, dice 2-3 cm of cucumber finely and mix with mirin, soy and sugar or honey to taste.