Thai fish cakes

Thai fish cakes

By
From
Something for Everyone
Makes
20
Photographer
Ben Dearnley

Feel free to adjust the curry paste – using just a fraction for your child, or none at all – to achieve the right taste and heat in this dish. The cucumber sauce has some sugar in it, so save it for yourself or your older child.

Ingredients

Quantity Ingredient
450g firm white boneless fish fillets, chopped
1/2 teaspoon ginger, grated
3 tablespoons coriander leaves, chopped
2 spring onions, roughly chopped
5 green beans, trimmed and roughly chopped
1 teaspoon soy sauce
or 1 teaspoon tamari
1 egg
3 teaspoons red curry paste
light olive oil, for shallow frying
or rice bran oil, for shallow frying

Cucumber dipping sauce

Quantity Ingredient
60ml white vinegar
75g sugar
1/2 lebanese cucumber, seeded and finely chopped
1 long red chilli, seeded and finely chopped
2 teaspoons fish sauce
2 tablespoons roasted peanuts, finely chopped

Method

  1. To make the cucumber dipping sauce, place the vinegar and sugar in a small saucepan with 125 ml water. Place over low heat and cook for 4 minutes, stirring until the sugar has dissolved. Bring to a simmer and continue cooking for a further 10 minutes, or until syrupy. Remove from the heat. Add the cucumber, chilli, fish sauce and peanuts and stir to combine. Set aside to cool.
  2. To make the Thai fish cakes, place the fish, ginger, coriander, spring onion, beans and soy sauce in a food processor and process until almost smooth. Add the egg and process until well combined. (Set aside some of the fish mixture for your baby.) Stir the red curry paste through the remaining mixture.
  3. Heat the oil in a large frying pan over medium heat. Working in batches, drop heaped tablespoonfuls of the fish mixture into the hot pan and cook for 1–2 minutes on each side, or until cooked through and golden. Drain on paper towel and keep warm.
  4. Serve the warm fish cakes with the cucumber dipping sauce on the side (omit the dipping sauce for your baby).

Baby’s serve

  • For a younger baby, wait until your baby is managing some finger foods (which may not happen until 8–9 months or older) before offering her these fish cakes. Cut them into strips or halves that she can easily hold. For an older baby, cut into strips or halves or serve as is.

Toddler’s serve

  • Serve as is.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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