Made For You, Thai Style Cod and Prawn Fishcakes with Fresh Thai Salad

These oven-baked Thai-style fishcakes are light, flavourful, and packed with succulent prawns and a fragrant blend of garlic, ginger, and red chilli flakes. Pair with a fresh dressed Thai salad, featuring crisp greens, crunchy vegetables, and a bright tangy dressing. This colourful and healthy meal is packed full of aromatic Thai flavours.

Prep: 25mins

Cook: 14 mins

Serves: 4

Ingredients

• 4 x 114g Caught b& Delivered Thai Style Cod and Prawn Fishcakes

Salad

• 1 medium sized cabbage of your choice (roughly 500g)
• 2 medium shredded carrots
• A handful of sugar snap peas, sliced
• 1/2 yellow pepper, thinly sliced
• 1/2 red onion cut into fine slivers
• 1 red chilli, thinly sliced (use whatever variety you prefer based on your heat tolerance)
• 35g coriander, snipped including the upper part of the stems
• 25g / couple of sprigs snipped mint leaves

Dressing

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice, 2 limes (squeeze one and a half and leave the other half for the garnish)
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 clove garlic, crushed
• 1 tsp grated fresh ginger

Garnish

• 50g roasted nuts, you can use salted peanuts for this
• Chopped coriander and mint
• Lime wedges

Method

1. Preheat the Air Frier to 180℃, and cook for 14 minutes. Flip halfway through cooking.
2. Whilst the fishcakes are cooking prepare the salad ingredients. Use the ingredients as a guide and substitute in or add any of your favourite salad items to your taste. Gently combine all of the salad ingredients in a large bowl.
3. If you are choosing to garnish with roasted nuts, pour them into a small frying pan and dry roast them using a low to medium heat for 5 minutes. (Make sure to keep an eye of them, and stir frequently as they suddenly go from perfectly golden to burnt).
4. Whisk together the fish sauce, lime juice, sugar, sesame oil, garlic and fish ginger to make the dressing, give it a taste to adjust any of the flavourings. Toss the salad with the dressing, make sure to hold a little bit back for serving, mix until the dressing and salad is well combined.
5. Heap the salad onto a platter or bowl, serve with the fishcakes. Garnish with your choice of roasted nuts, lime wedges and chopped mint and coriander.

You can make the salad a couple of hours before to allow the dressing flavours to marinate into the salad.