I have been making these fish cakes for years. They are quick, easy to make, and tasty when served hot with a nice salad. I have also used this recipe to make finger food, which I serve cold at picnics or sailing, and they have been well received. Swap your dipping sauce flavours to add variety and get creative with garnishes. Spriggs of coriander look pretty or add a different texture by sprinkling with deep-fried basil leaves.
Thai Fish Cakes
Ingredients
500g firm white fish fillets
1 egg
1 Tablespoon fish sauce
3 Tablespoons white rice flour
½ cup fresh coriander leaves
3 teaspoons red curry paste
4 – 5 green beans, very thinly sliced
2 spring onions, very thinly sliced
oil for cooking
Method
Process fish in a food processor until well minced, and then scoop it out into a mixing bowl.
Next, place the egg, fish sauce, rice flour, coriander leaves, and curry paste into the food processor and process until well combined. Add this mix to the fish along with the beans and the spring onion. Mix well.
Form one heaped tablespoon of fish mixture into small patties (use damp hands). Heat cooking oil in a frypan over medium heat and cook the fishcakes in batches, for a few minutes on each side or until golden brown.
Drain on a paper towel and serve with a dipping sauce such as sweet chilli sauce or Nam Jim.
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