Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
Rub the contents of the bag well. Cut the corner of the bag.
Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
Combine the sauce ingredients.
Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.
Story Behind this Recipe
I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty.
It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves.