My Thai Fish Cakes

26 Feb

two4six8!

 

 

 

 

 

 

 

 

 

WARNING! These are not a copy of the version sold in Thai restaurants because I find those ones are rubbery and they make my teeth squeak and I don’t like that! These are delectable little fish cakes made with fish and spices that are nice and moist and full of flavour and aroma. You don’t need to make them with expensive or fine fish. A firm fish, strong tasting or not (that’s up to personal taste) is ideal for this recipe. There are many fish that would be suitable – talk to your fishmonger if you’re not sure. I like N.Z. Gurnard and Mackerel for this recipe. This recipe is also lovely with half green prawn meat and half fish. You can also use chicken mince, or pork mince or both (you’ll need to add another egg if you use these).

All of the aromatics used in this recipe should be available at the supermarket or Asian Grocer.

You’ll need…

500 grams white fish (raw)

2 kaffir lime leaves

3 cloves garlic

1 inch piece ginger

two french shallots

1/2 cup coriander leaves

1/4 cup mint leaves

2 tbsps Chu Chee paste or Red Curry Paste (Thai)

2 tbsp sweet chilli sauce (commercial brands are ok, but I have put a simple recipe at the bottom for amazing home made stuff)

one egg, lightly beaten

extra fresh chillies if you like it really hot!

Put it all together… (if you don’t have a food processor, this might take a while)

Place shallots, garlic, ginger, coriander, mint and lime leaves in the food processor and process until minced. Remove and place in a large mixing bowl.

Cut the fish up into pieces and put them in the food processor. Process until you get a fine mince. Add this to the mixing bowl along with all other ingredients. Mix well until everything is well combined. Put in the fridge for an hour or so to let the flavours develop.

Leave to marinate for as long as you can

 

 

 

 

 

 

 

 

Fry them up…

Roll the mixture into little balls (about a ping pong ball size) and then flatten them into a thick pattie. You could also use two spoons and make quenelles. The surface needs to be smooth (or they could start to fall apart in the oil) so put a little oil on your hands while you’re moulding the cakes.

Heat about an inch of vegetable oil in a fry pan and cook the fish cakes until golden brown (about 3 mins). Remember, they will keep cooking once they’re removed from the oil, so don’t wait till they’re too dark.

Drain on paper towel and serve. You don’t need a dipping sauce with these because they’re so yummy and moist! I like to serve them with little matchsticks of young ginger (when available).

Or for something healthier…

Carefully place them fish cakes on a layer of baking paper in a steamer and steam until cooked through (about 5-6 mins).

Suggestions for serving…

Make a simple glass noodle salad with some julienned carrots, celery, some lettuce and toasted peanuts, top with fish cakes and dress with lime juice, fish sauce and palm sugar.

Stir-fry some veggies in a little sesame oil and soy sauce and serve with hot white rice and fish cakes.

Slice cakes up and put in a crusty roll with some mayo, grated carrot and coriander.

The steamed version are beautiful in hot Tom Yam soup.




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2 Responses to “My Thai Fish Cakes”

  1. susan February 27, 2011 at 11:50 pm #

    You make it feel possible that even I may be able to make these delicious sounding fish cakes. Thanks Claire

    • Meredith February 28, 2011 at 5:37 am #

      These are delicious! I know because I’ve had them TWICE. Thanks Bear.

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