- Recipes
- Thai Fish Cakes
Ingredients
- 2 White Fish Fillets, cut into chunks
- ½ tbsp thai fish sauce
- ½ tbsp thai red curry paste
- ½ lime, juice of and strip of zest finely shredded
- ½ tbsp coriander, chopped
- 1 egg, chopped
- ½ tsp muscovado sugar
- ½ tsp salt
- 20g french beans, thinly sliced into rounds and blanched
- 75ml sunflower oil
Method
Step 1
For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved. Bring to the boil, boil for a further minute, then remove from the heat and leave to cool. Stir in the fish sauce, cucumber, onion and chillies. Pour into 2 small dipping saucers or ramekins and set aside to marinate.
Step 2
For the fish cakes, put the fish in a food processor, blend a little, then add the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar, salt and lime juice.
Step 3
Process until mixed (gently) then leave to rest for a few minutes, stir in the sliced green beans.
Step 4
If the mixture is a little wet, add some flour to your hands. Divide the mixture into 4 or 6 pieces. Roll each one into a ball and then flatten into a 6cm disc, making sure they’re not too thick.
Step 5
Heat the oil in a large frying pan and fry the fish cakes on a medium heat in batches for 2/3 minutes each side, until golden brown.
Step 6
Lift out and drain on kitchen paper, then serve with sweet-and-sour cucumber sauce.
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