Baked Thai Fishcakes with Chilli Lime Dipping Sauce

Chilli Lime Dipping Sauce

• 3 - 4 fresh red chillies, halved and deseeded if desired, to taste
• 4 garlic cloves
• 200 g water
• 150 g caster sugar
• 40 g white wine vinegar
• 2 limes, zest of 2, juice of 1
• 1 tsp fine sea salt

Fishcakes

• 20 g fresh coriander, leaves only
• 1 fresh red chilli, halved and deseeded
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 2 garlic cloves
• 3 spring onions, cut in pieces (4 cm) (approx. 50 g)
• 1 lime, finely grated zest only
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour
• 1 tsp ground cumin
• 2 tsp palm sugar
• 350 g white fish fillets, skinless (e.g. cod, plaice), cut in pieces
• 350 g large raw prawns, peeled
• 1000 g water
• 1 tsp fine sea salt
• 250 g brown short grain rice, rinsed