Thai cod bites with lime dipping sauce and salad

Name: Thai cod bites with lime dipping sauce and salad | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 50g Peanuts, unsalted and raw, for the salad; 2 medium Carrots, trimmed and peeled, for the salad; 1 Cucumber, for the salad; 1½ Limes, juice only , for the salad; ¼ x 30g pack fresh Mint leaves, chopped, for the salad; 400g pack Asda 4 Cod Fillets, defrosted; 30g pack fresh Coriander, roughly chopped; 3 tbsp Asda Red Thai Curry Paste; 25g fresh Ginger, peeled and grated; 2 Garlic cloves, crushed; 4 Spring Onions, trimmed and thinly sliced; 1 Egg, beaten; 3 tbsp Desiccated Coconut; ½ tbsp Fish Sauce (for the bites); 1½ tbsp Vegetable Oil; 2 Limes, juice only, for the sauce; 1 fresh Red Chilli, deseeded and very finely chopped, for the sauce; ½ tbsp Fish Sauce, for the sauce; 1 tbsp runny Honey, for the sauce

Tuck into these zingy appetisers – they’re full of goodness!

By Asda Good Living,11th September 2023

Cook: 45 Mins

Serves: 4

Price: £2.18 per serving

Nutritional Information

Each 361g serving contains

Energy
4361kj
289kcal

14%

Fat
13.4g

Med
19%

Saturates
4.7g

Low
24%

Sugars
14.4g

Low
16%

Salt
1.55g

Med
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1208kj/289kcal

Ingredients

50g Peanuts, unsalted and raw, for the salad

2 medium Carrots, trimmed and peeled, for the salad

1 Cucumber, for the salad

1½ Limes, juice only , for the salad

¼ x 30g pack fresh Mint leaves, chopped, for the salad

400g pack Asda 4 Cod Fillets, defrosted

30g pack fresh Coriander, roughly chopped

3 tbsp Asda Red Thai Curry Paste

25g fresh Ginger, peeled and grated

2 Garlic cloves, crushed

4 Spring Onions, trimmed and thinly sliced

1 Egg, beaten

3 tbsp Desiccated Coconut

½ tbsp Fish Sauce (for the bites)

1½ tbsp Vegetable Oil

2 Limes, juice only, for the sauce

1 fresh Red Chilli, deseeded and very finely chopped, for the sauce

½ tbsp Fish Sauce, for the sauce

1 tbsp runny Honey, for the sauce

Method

Preheat the oven to 200°/180°C fan/gas 6. In a dry frying pan over medium-high heat, toast the peanuts for 3–4 mins until golden brown all over, then set aside to cool. To make the cod bites, pat the cod pieces dry then cut into 2cm chunks. Set aside 2 tbsp coriander for the dip. Add the cod to a food processor with the remaining ingredients except for the oil. Pulse the mixture until it just comes together but still has some texture. Transfer to a bowl and divide the mixture into 20 patties, each about 5cm wide.

Heat half the oil in a wide non-stick frying pan over medium high heat. Once hot, add half the cod bites and fry until golden brown, about 2 mins each side. Don’t worry about cooking them through at this stage as you will do this in the oven. Transfer to a baking tray and repeat with the remaining oil and fishcakes. Once they are all browned, cook in the oven for 6–8 mins until cooked through.

Meanwhile, using a speed peeler, peel long strips of the carrot and cucumber, discarding the core of the carrot and the seeds of the cucumber. Add to a mixing bowl with the lime juice and mint, season with salt and pepper and toss together. Roughly chop the toasted peanuts. In a separate bowl, combine the ingredients for the dipping sauce including the remaining coriander. Divide this between 4 small bowls or ramekins.

Once the cod bites are cooked, divide them between plates with the salad and dip, and scatter the peanuts over the salad with lime wedges on the side, to serve.

Serving suggestion: Steamed jasmine rice or rice noodles.