Thai Fish Cakes Recipe

Ingredients:

12 oz/ 350 g
1 tbsp/ 15 ml
1 tbsp/ 15 ml
2 tbsp/ 10 g
1
1
2 oz/ 50 g
 

For the dipping sauce:
2 tbsp/ 10 g

1 clove
1/2 in/ 1 cm piece
1 tbsp/ 15 ml
1
2 tbsp/ 30 ml

skinless cod fillets
Thai red curry paste
Thai fish sauce
cornstarch
medium egg, beaten
shallot, minced
fine green beans, cut into 5 mm/ 1/4 in lengths
peanut oil for shallow-frying

sugar
juice of 1 lime
garlic, finely chopped
fresh root ginger, finely chopped
roasted salted peanuts, roughly crushed
small red chili pepper, deseeded & finely chopped
light soy sauce

Method:

1. Grind the cod fillets in a food processor or pound using a pestle and mortar. Add the red curry paste, fish sauce, cornstarch, and egg. Blend again briefly or stir until mixed.

2. Transfer the fish mixture to a bowl and mix together with the shallot and beans. Lightly oil your hands, then divide and shape into 8 patties.

3. To make the dipping sauce, mix together the sugar and lime juice, stirring until the sugar dissolves, then stir in the garlic, ginger, peanuts, chili pepper, and soy sauce. Set aside.

4. Heat 1 cm/ 1/2 in of oil in a large frying pan or wok over a medium to high heat, then fry half of the fish cakes for 3-4 minutes on each side, until golden. Drain on kitchen paper, then cook the remaining cakes. Serve with the dipping sauce.

(serves  4)

 

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