Recipe by Ali Daly, @themessycheffy.
Thai-style fish cakes are a classic, and for good reason, they’re delicious! Most white fish varieties work perfectly for this recipe. We used Ling here, but; Elephant, Gurnard, Tarakihi or Moki would all be perfect. You can also supplement some of the fish with prawn or crab meat to mix things up. If needed, make the fish cakes a few hours in advance and store them in the fridge until required.
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 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, 1 egg and 3 tablespoons 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 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 1 tablespoon of fresh 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). Serve with greens, and some rice on the side for the hungry ones.