The second part of Saturday night’s dinner was Thai fish cakes. I love a tasty little Thai fish cake and I’ve been meaning to try and make them again for ages. I’ve only made them once before and, as I seem to remember they came out ok, but I can’t remember which recipe I used so I used the one from the A Little Taste of Thailand cookbook that the Galloping Horses came from.
The recipe listed here is supposed to make 30 but I scaled it down quite a bit for just the two of us. I also make the cakes too big – I made four – two each – whereas I really should’ve made 6, slightly smaller, cakes. Hey ho. You live and learn! 🙂
450g of firm white fish fillets (I used cod loin and that seemed to work ok)
1 tablespoon of Thai red curry paste
1 tablespoon of fish sauce
1 stalk of lemongrass, finely sliced
1 chunky spring onion, finely sliced
2 garlic cloves, finely sliced
50g of ‘snake’ beans, finely sliced. (I couldn’t find these so I opted for fine French beans instead.)
2 lime leaves, finely shredded
½ a red pepper, finely diced
1 red birds eye chilli, finely chopped
1 tablespoon of coriander leaves, finely chopped
Vegetable oil for frying
1 beaten egg for coating
Ensure that the fish is completely free of skin and bones and roughly chop.
Place the fish, lemongrass, garlic, lime leaves, spring onion, chilli, half of the chopped red pepper and half the sliced beans into a food processor and blend until smooth.
Add the remaining red pepper and beans, red curry paste and egg and mix in well.
Divide the mixture evenly and shape into patties. (wet hands will prevent the mixture from sticking.)
Cover and chill in the fridge for an hour prior to cooking.
Heat 5mm of oil in a wide frying pan over a medium heat.
Dip each fishcake in beaten egg and slide gently into the hot oil.
Fry for 3 minutes or so, each side, until cooked through, golden and slightly puffy.
Drain on kitchen paper and serve hot with sweet chilli dipping sauce.
Delicious, although mine, pictured here, are slightly too large.