Thai Fish Cakes

Thai Fish Cake

An exotic taste that is easy enough to make every week.
Course Main Course
Servings 4

Ingredients
  

  • 600 g hake — fillets
  • 3 Tbs fish sauce
  • 1 Tbs brown sugar — or palm sugar
  • 2 garlic — cloves chopped
  • 2 tsp fresh ginger — grated
  • 259 ml fresh coriander — roughly chopped
  • 3 Tbs curry paste — red
  • lime — zest only
  • 1-2 tsp chilli paste
  • 2 Tbs cornflour — maizena
  • 1 eggs — beaten
  • 1 spring onions — finely chopped
  • oil — for shalow frying

Instructions
 

Dipping sauce:

  • sweet chilli sauce
  • soya sauce — thick, chopped chilli and coriander

To serve:

  • green beans — mangetout and baby corn
  • fresh coriander

Method:

  • Process the hake, fish sauce, sugar, garlic, ginger, coriander, curry paste, zest and chilli in a food processor for +- 20 seconds.
  • Add the corn flour and egg and blitz for another 10 seconds. Do not over process.
  • Spoon mixture into a mixing bowl and add the spring onions. Mix until evenly combined.
  • Cover and rest in the fridge for at least 30 minutes.
  • Use wet hands and shape 2 tablespoons of mixture per patty – flatten them slightly for even cooking.
  • Heat a large nonstick frying pan with 3 cm of oil. Fry the patties over a moderately high heat until golden and cooked through (about 3-4 minutes a side).
  • Drain excess oil on paper towel.
  • Serve hot or room temperature with dipping sauces and steamed greens. Garnish with coriander.

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