Thai fish cakes

fish fishcakes bakingfanatic philipfriend philip friend homecook cooking thai food foodie

Very simple and immensely satisfying – both to make and eat – these Thai fish cakes never last long in my house. And nor should they….

This slideshow requires JavaScript.

I vary between making these with red curry paste or green curry paste: each bringing different things to the table, but both are a joy to eat!

Thai green curry paste

I tend to make my own green curry paste (the recipe is below), which will be enough for these fishcakes, plus some left to make enough curry for two.

However,  a good shop-bought curry paste is fine to use. If you have a Thai supermarket nearby, buy pastes from there as they will be much nicer than the mass-produced ones often lurking in supermarkets.

Recipe: Thai fish cakes – serves 4 generously

  • about 200g cod, skinned
  • 3 tablespoons green Thai curry paste (below)
  • 2 teaspoons fish sauce
  • 2 teaspoons soft brown sugar or palm sugar
  • 2 cloves garlic, crushed
  • 1 egg
  • juice of half a lime
  • a small handful coriander stalks, roughly chopped
Thai green curry paste
  • 2 lemongrass stalks
  • 2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 3 chillies (mild green), de-seeded or with the seeds kept if you like it hotter
  • 1 tablespoon soft brown sugar
  • 3” piece fresh ginger, peeled
  • 6 fat garlic cloves, peeled
  • 1 teaspoon toasted cumin seeds, crushed to a powder
  • 3 kaffir lime leaves, stems removed
  • juice and finely grated zest of 1 lime
  • 2 large shallots, peeled

(1) To make the curry paste, put the ingredients into a blender and whizz until you get a paste, scraping down the sides from time to time to help get every bit blitzed. It can be stored in a jar and refrigerated for several days or can be frozen.

(2) For the fish cakes, put the ingredients, apart from the coriander stalks, into a blender and blitz until you get a smooth paste. Mix in the coriander stalks – which give a nice texture.

NB: if you prefer, you can continue to work the mixture with your hands or a wooden spoon to firm up the protein, giving chewier, bouncier fish cakes that are similar to the ones in restaurants. However, I like the fishcakes as they are: they hold their shape and eat so easily!

(3) Shape into small patties and fry in a pan containing a little oil for about 2 minutes on each side or until golden brown all over. Serve with a dip of choice.

 

 

Advertisements

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

I love to hear your comments:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.