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Thai fish cakes with dipping sauce
Thai fish cakes with dipping sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make quick and aromatic Thai fish cakes to spice up your winter.
Ingredients:
  • 110g (1/2 cup firmly packed) brown sugar
  • 40.00 ml white wine vinegar
  • 2 long red chillies, thinly sliced
  • 1 lemon, zested, juiced
  • 125.00 ml torn coriander leaves, plus extra, to serve
  • 600g boneless flathead fillets or other firm white fish fillets
  • 56.00 gm Thai red curry paste
  • 2 cloves garlic, thinly sliced
  • 2cm piece ginger, roughly chopped
  • 100g green beans, trimmed, finely chopped
  • Peanut oil, to shallow-fry
  • Roasted cashews (optional), to serve
  • Steamed jasmine rice, to serve
Instructions:
  • In a saucepan over high heat, combine sugar, vinegar, and 80ml (1/3 cup) water. Bring to a boil, then simmer for 2 minutes until sugar dissolves. Add chillies, lemon zest and juice, and half the coriander. Chill in the fridge until ready to use. Yields 180ml (3/4 cup).
  • In a food processor, blend together fish, curry paste, egg, garlic, and ginger until well mixed. Transfer the mixture to a large bowl, then add beans and the rest of the coriander. Mix thoroughly by hand and season with salt and pepper. Shape the mixture into 12 portions, forming them into 5cm patties.
  • Pour 3cm of oil into a large frying pan and heat over high heat. Cook fish cakes in 2 batches for 1 1/2 minutes on each side or until fully cooked. Place on paper towel to drain.
  • Plate the fish cakes and garnish with additional coriander and roasted cashews, if desired. Accompany with dipping sauce and steamed jasmine rice.

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