Thai Fish Cakes
By not-recognized
Published on 26 April 2022
These fresh and fragrant fish cakes are ideal for a midweek supper.Time and servings
40 minsTotal time
2Servings
40 minsCooking time
Ingredients
- 2 white fish fillets, cut into chunks
- 1 egg, chopped
- 0.5 tsp of muscovado sugar
- 0.5 tsp of salt
- 20 g of french beans, thinly sliced into rounds and blanched
- 75 ml of sunflower oil
- 0.5 tbsp of thai fish sauce
- 0.5 tbsp of thai red curry paste
- 0.5 lime, juice of and strip of zest finely shredded
- 0.5 tbsp of coriander, chopped
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.