Thai Fish Cakes

recipe from Geoff & Sue on s/v Blue Jacket

FISH CAKES

• 2 pounds white fish
• 1 small red onion, diced
• 1 tablespoon cilantro, chopped
• garlic and ginger, to taste
• fish sauce
• Japanese bread crumbs - panko
• canola oil for frying

Combine all the ingredients for the fish cakes together and blend to a coarse mix in a food processor.  Add additional ginger and garlic to taste.  Add in the fish sauce to bind the mixture together.  Roll into small 1" balls. Dip each cake into the breadcrumbs to absorb the extra moisture. Fry them in a skillet until golden brown.

CHILI DIPPING SAUCE

• 1/4 cup sugar
• 3 cups water
• 5 large red serrano chili peppers or 3
• Indonesian chilies, finely chopped
• 1/4 cup rice vinegar
• garlic and ginger, shredded
• cilantro, to taste

Place the finely chopped chilies, garlic and ginger into sauce pan.  Over low heat sweat the mixture.  Add the vinegar in slowly and then the water.  Add the sugar and cilantro; bring to a boil and simmer for 20 minutes.  Cool and serve with the fish cakes.

NOTE: This makes enough for 12 as a appetizer.