Ingredients
# 125 ml / 1/2 cup plain, natural yoghurt
# 1 small mackerel (tenggiri papan) around 600g in weight
# 1 egg
# 3 tbsp thick coconut milk
# level tsp salt
# level tsp freshly-ground pepper
# level tsp sugar
# 1 tbsp fish sauce
# 1 tbsp lime juice
# 1 small onion (60g-70g), quartered and sliced
# 1 red chilli, halved lengthwise and thinly sliced
# 3 heaped tbsp roughly-chopped coriander (leaves and stalks)
# 2 kaffir lime leaves, finely shredded
# 2 long beans, thinly sliced
# 4 - 5 tbsp oil
Instruction
Have the fish filleted and skinned for you by the fishmonger. You want a final weight of 300g. Cut fish into 2cm chunks, removing any bones you find.
Place fish and the next seven ingredients into the drum of a food processor and whiz until mixture forms a tacky paste.
Scrape into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
Using two spoons, form mixture into small balls roughly 3cm across. Flatten to make patties 1cm thick.
Heat oil in a frying pan over medium heat and cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with bottled Thai chilli sauce.
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