Cinio

Thai Fish Cakes

Who doesn’t love Thai fishcakes? Exactly.

These are made using cod, a nice meaty fish that holds the flavour of the red curry paste, binds nicely and retains moisture during the cook.

I’ve served it here with a simple salad and a traditional dipping sauce, for a light meal or starter.

For the Dipping Sauce:

  • 3 tbsp white wine vinegar
  • 3 tbsp water
  • 1 tbsp caster sugar
  • 1 tbsp fish sauce

Gently heat until the sugar dissolves – leave to cool.

  • 1/4 cucumber
  • 1 small carrot
  • 1 shallot
  • 1 red Birdseye chillies

Meanwhile, dice the vegetables very small and add, along with the fish sauce and stir.

For the fishcakes:

  • 500g white fish (cod or similar)
  • 1 tbsp fish sauce
  • 1 tbsp thai curry paste (red or green)
  • 1 kaffir lime leaf (or 1 tbsp lime zest)
  • 1 tbsp chopped coriander
  • 1 egg
  • 1 tsp palm sugar
  • 1 tsp salt

Blitz until smooth.

  • 40g green beans, finely sliced

Stir in the green beans to provide texture to the mix. Divide into 10 balls, press into discs and fry in a hot pan for 1 min on each side, until brown.

Take to the table stacked on a plate, alongside a bowl of salad leaves, and with the dipping sauce on the side.


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