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We saw this on the BBC! I've modified it a bit with US measurements and ingredients. The sauce is killer but strong. We served this with our Korean Spicy Cucumber recipe as a side.
3 cans (15 oz) good-quality canned tuna
6 canned water chestnuts, drained and diced
3 spring onions, trimmed and sliced
1" piece of fresh root ginger, peeled and grated
3 tbsp chopped cilantro
1 serrano chilli, de-seeded and finely chopped
2 tsp Thai fish sauce
2 eggs, beaten
Vegetable oil, for frying
Sea salt and freshly ground black pepper
FOR THE SAUCE:
1 tablespoon confectionery sugar
2 tbsp Thai fish sauce
1 tbsp rice vinegar
Juice of ½ lime
2 tbsp chopped cilantro
First make the dipping sauce. Mix together all the sauce ingredients, stirring until the sugar has dissolved. Taste and adjust the flavours as necessary. Set aside.
Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, spring onions, ginger, cilantro, chilli and lime leaves and season with salt and pepper. Add the fish sauce and beaten eggs. Mix well.
Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties. THIS IS CRITICAL!
Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce.
See more at http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/spicy-tuna-fish-cakes-recipe
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1st Keep
 BrianDonnaMcBride
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 darlenedavis777
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