Prep time: 30 mins
Cooking time: 10 minutes
Serves 4-6

Thai Fish Cakes Ingredients:

450g firm white boneless fish fillets
3 tbsp rice flour or cornflour
1 beaten egg
1 tbsp fish sauce
3 tsp red curry paste
1/2 cup fresh coriander leaves
100 g green beans, very finely sliced
1-2 tsp chopped red chillies, optional
2 spring onions, finely chopped
1/2 cup oil for frying
dipping sauce or bottled sweet chilli sauce

Thai Fish Cakes Cooking Instructions:

1. Process the fish in a food processor for 20 seconds or until smooth. Add the rice flour, fish sauce, beaten egg, coriander leaves, curry paste and chillies, if desired. Process for 10 seconds or until well combined. Transfer the fish mixture in a large bowl then add the green beans and spring onions. Mix thoroughly.

2. Form two tablespoons of the fish mixture at a time into flattish patties using wet hands.

3. Heat the oil in a heavy-based frying pan over a medium heat and then cook the formed four fish cakes at a time until they are golden brown on both sides. Drain on kitchen towel and serve immediately with your choice of dipping sauce.

An extremely healthy way to serve steamed vegetables in Thailand is to partner it with raw ones to create contrasting textures.

Serves 4

Steamed Vegetables with Thai Spicy Dip Ingredients:

1 head broccoli divided into florets
130g asparagus, trimmed
130g/1 cup green beans, trimmed
1/2 head cauliflower, divided into florets
8 baby corn cobs
130g snow peas or sugar snap peas
salt

For the Dip

1 fresh green chilli, seeded
4 shallots, peeled
4 peeled garlic cloves
2 tomatoes, cut in halves
5 eggplants
2 tbsp lemon juice
1/2 tsp salt
2 tbsp soy sauce
1 tsp granulated sugar

Steamed Vegetables with Thai Spicy Dip Cooking Instructions:

Place the broccoli, green beans, asparagus and cauliflower in a steamer and steam over boiling water for about 4 minutes until just tender sufficient enough for a crunchy bite. Transfer them in a bowl then add the corn cobs and snow peas or sugar snap peas. Season with a little salt to taste. Toss to mix, then set aside. Prepare the dip by preheating the grill. Wrap the chilli, garlic cloves, shallots, tomatoes and eggplants in a foil package. Grill for 10 minutes, until the vegetables have softened. Turn the package over once or twice. Unwrap the foil and tip its contents into a mortar or food processor. Add the lemon juice, soy sauce, salt and sugar. Pound with a pestle or process to a fairly liquid taste. Scrape the dip into a serving bowl. Serve, surrounded by the steamed and raw vegetables.

This rich and colorful vegetarian rice noodles is substantial enough to serve on its own. Perfect when served with chilli sauce.

Prep time: 25 minutes
Cooking time: 5-7 minutes
Serves 4-6

Vegetarian Rice Noodles Ingredients:

250g rice vermicelli
100g fried bean curd (tofu)
8 dried mushrooms (Chinese)
2 tbsp oil
1 medium peeled carrot cut into thin shreds
3 cloves chopped garlic
1 1/2 inch piece of grated ginger
1/2 red pepper cut into fine stripes
100g green beans cut into short lengths
Chilli Sauce or any commercial sauce for serving
1 cup finely chopped cabbage
1 cup bean sprouts + a handful extra to garnish
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp soft brown sugar

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