Thai Fish Cakes with Sesame and Lime Dipping Sauce recipe | Delia Smith

Ingredients

• 1 lb (450 g) any white fish fillets, skinned and cut into chunks
• 3 oz (75 g) dried coconut powder
• 2 level tablespoons lightly seasoned plain flour
• 2-3 tablespoons groundnut or other flavourless oil, for frying
• salt and freshly milled black pepper
• 1 stem lemon grass, roughly chopped
• 1 fat clove garlic, peeled
• ½ inch (1 cm) piece fresh root ginger, peeled and roughly chopped
• 3 level tablespoons fresh coriander leaves, plus a few sprigs to garnish
• 2 kaffir lime leaves, roughly chopped (if unavailable, leave them out)
• zest 1 lime (the juice goes in the sauce)
• 1 medium red chilli, deseeded
• ½ small red pepper (use only ¼ if it's a large one), deseeded and roughly chopped
• 1 level teaspoon sesame seeds
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 dessertspoon Thai fish sauce
• 1 tablespoon Japanese soy sauce
• 1 medium red chilli, deseeded and very finely chopped