Thai-style fish cakes are a classic, and for good reason, they’re delicious! For a twist, supplement some of the fish with prawn or crab meat. If needed, make the fish cakes a few hours in advance and store them in the fridge until required. Serve with greens, and some rice on the side for the hungry ones.
Use: white fish. Ling, Elephant, Gurnard, Tarakihi or Moki all work well.
For the Fish Cakes
- ½ bunch Spring Onion
- 500g Ling
- 1 handful of fresh Coriander
- 2 Tbsp Thai red curry paste
- 2 Tbsp Fish Sauce
- 1 tsp sugar
- 1/2 Lime
- 1 Egg
- 3 Tbsp Cornflour
- 3 Tbsp Oil, for frying
For the Dipping Sauce
- 1 small can Coconut Cream (approx. 270 ml)
- 1 fresh Red Chili
- 1 Tbsp fresh Coriander
- Juice of ½ lime
- Fine-ish chop half a bunch of spring onions. Set aside.
- Cut the ling into cube size pieces.
- Place the ling, coriander, curry paste, fish sauce, sugar, juice from half a lime, egg and cornflour into a food processor.
- Blitz for approximately 30 seconds on medium speed ensuring everything is mixed through evenly.
- Remove the mixture from the processor and put into a bowl. Fold the chopped spring onions through the fish mixture.
- Using your hands, form about 8 even size fish cakes (not too thin).
- Place each of the cakes on to a tray. Transfer the tray into the fridge for 30mins to set (this will help the fish cakes hold together when you fry them).
- In the meantime, while your fish cakes are setting in the fridge, make the sauce. Open the can of coconut cream. Finely chop coriander (not the stalks). Finely dice a small size red chilli removing the seeds. Juice ½ a lime.Combine all of the sauce ingredients in a bowl and set aside.
- Remove the fish cakes from the fridge after 30 minutes. In a large-size frying pan add 3 tablespoons of cooking oil. Heat the pan to medium heat. Add each fish cake gently to the pan (to avoid oil splashes). Allowing a cooking time of 3 minutes each side. Carefully turn the fish cakes using a fish slice or spatula to ensure the cakes don’t break apart.
- Gently remove the fish cakes from the pan, plate up, and drizzle the sauce on top to serve (with some more on the side).