Thai Fish Cakes with Dipping Sauce

I think you probably do need a food processor to make these. If you have got one though, these fishcakes are incredibly quick and easy to make. Get coley, whiting or ling – you can usually find them in the frozen food section or a good fishmonger, as most supermarket fish counters and fresh fish shelves don’t display them. They’re not glamour fish, they don’t look that inspiring. But they are very cheap and you don’t need the best cod for this recipe. However, if you do decide to, you can make these with cod or haddock just the same. Serves 2 greedies with salad. Recipe converted from Rick Stein’s Fruits of the Sea

thai fishcakes

First make your dipping sauce:

  • dippeing sauce50 ml white wine or rice vinegar
  • 100g white caster sugar
  • 1 1/2 tbsp water
  • 2 tsp fish sauce
  • 50g cucumber, very finely diced
  • 25g carrot, very finely diced
  • 25 g onion, very finely diced – a faff all of this, I know,but they are small quantities. Think of Zen gardens or something.
  • 1 red finger chilli, thinly sliced – deseed if you’re very worried about the heat.

In a small saucepan, gently heat the sugar, water and vinegar, stirring gently until the sugar has dissolved. Bring to the boil and boil for 1 minute and leave to cool. Stir in the remainder of the ingredients and then pour into a bowl or some ramekins. Then make your fishcakes:

  • fishcaes in processorabout 500g skinned white fish, cut into large chunks
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 lime leaf or 1 strip of lime zest, very very finely chopped
  • 1 egg
  • 1 tsp muscovado sugar
  • 1/2 tsp salt
  • 40g french beans cut into tiny discs
  • 150 ml oil for frying (not olive oil)

Put everything in the food processor except the green beans and oil. Whizz until smooth. Stir in the chopped beans. Divide the mixture into 16 and roll each one into a ball in your hand, then flatten with your thumbs into a disc roughly 6cm in diameter. In a large frying pan, pour in your oil and bring up to heat. Fry the fish cakes in small batches for one minute on each side and then drain off any excess oil on some kitchen towel. Scoff.


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