Recipe: Thai fish cakes

By Grant Allen

Add a comment
Thai fish cakes. Photo / Doug Sherring
Thai fish cakes. Photo / Doug Sherring

• 500g firm white fish fillets coarsely chopped
• 1 garlic clove, quartered
• 3 kaffir lime leaves, centre veins removed, finely shredded
• 2 Tbsp coarsely chopped fresh coriander
• 1 Tbsp of grated fresh ginger
• 1 Tbsp fish sauce
• 3 tsp red curry paste
• 1 tsp of raw sugar
• Pinch of salt
• 5 (about 30g) green beans, thinly sliced, or 3 spring onions finely chopped

1. Place fish and garlic in the bowl of a food processor and process until finely chopped.

2. Add the other ingredients and process until just combined.

3. Transfer fish mixture to a bowl. Divide into 12 equal portions. Use wet hands to shape portions into 6cm patties. Place on a plate.

4. Heat some peanut oil in a large frying pan over high heat. Reduce heat to medium.

5. Add half the patties and cook for 2 minutes each side or until light brown and cooked through. Transfer to a plate lined with paper towel.

6. Repeat with the remaining patties, keep them warm in a low oven.

Dipping sauce
• 60g (¼ cup) white sugar
• 60ml (¼ cup) fresh lime juice
• 1 Tbsp fish sauce, extra
• ½ cucumber, deseeded, finely chopped
• 1 small fresh red chilli, deseeded, thinly sliced
• Kaffir lime leaves, extra, to garnish

1. Combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Add the cucumber and chilli and stir together .

2. Serve in a bowl with the plattered fish cakes.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf02 at 01 May 2017 07:19:09 Processing Time: 1350ms