Fish cakes

Fish cakes

By
From
New Thai Food
Makes
30
Photographer
Jeremy Simons

Great as an entrée or to serve with drinks. White-fleshed fish that hasn’t been frozen is ideal for making these fish cakes.

Ingredients

Quantity Ingredient
1kg redfish, flathead or other firm white fish fillets, skinned
1 egg, lightly beaten
1/2 quantity Red curry paste
1 teaspoon caster sugar
2 1/2 tablespoons fish sauce
5 snake beans, very finely sliced
15g thai basil leaves, finely sliced
5 kaffir lime leaves, finely sliced
100ml canola oil
1 quantity Sweet chilli sauce, to serve
or 1 quantity Cucumber relish, to serve

Method

  1. Blend the fish in a food processor until it forms a paste consistency, for about 2 minutes. Transfer to a large stainless steel bowl, add the egg and red curry paste and mix thoroughly. Stir in the sugar and fish sauce.
  2. Add the snake beans, basil and lime leaves and mix thoroughly with your hands. Then cup your hand, pick up the mixture and slap it into the side of the bowl for 5–10 minutes to get rid of any air bubbles.
  3. Heat 1 teaspoon oil in a frying pan over a medium–high heat and fry a small amount of the mixture to check the seasoning. Taste – it should have a salty, sweet, fragrant and hot taste. Once you’re satisfied with the flavour, shape the mixture into 5 cm round cakes, weighing about 40 g each, and refrigerate for at least 2 hours.
  4. Heat the remaining oil in a wok over a medium heat and, working in batches, shallow-fry the fish cakes for 2 minutes on each side until golden brown. Drain on paper towel and keep warm.
  5. Serve with the sweet chilli sauce or cucumber relish.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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