Thai fish cakes

Ian Pengelley's fabulous easy to make fish cakes bring all those lip-smacking, full-on flavours of Thailand to your table
By Ian Pengelley
Thai fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 250 g boneless cod
  • 3 1/2 tbsp of red curry paste
  • 1 egg
  • 1 tbsp coriander leaves
  • 3 tbsp caster sugar
  • 6 lime leaves, cut into very thin strips
  • 2 1/2 tbsp fish sauce
  • pinch of sea salt
  • 2 spring onions, finely chopped
  • 1 bunches green beans, chopped
  • olive oil, for frying

For the cucumber relish:

  • 10 tbsp coconut vinegar
  • 12 tbsp water
  • 10 tbsp caster sugar
  • 3cm knob ginger, t into very thin strips
  • 2 shallots, thinly sliced
  • 5cm piece cucumber, eeded and diced
  • 1 tsp coriander leaves
  • 1 red chilli, cut into very fine strips

Tips and Suggestions

Ian used cod in this recipe, but substitute haddock, whiting or any white fish if preferred.

Ian uses coriander in this dish, but again, Ian suggests using any favourite herb - and suggested mint as an alternative

Method

1. Puree the cod, red curry paste and egg together in a blender. Transfer the mixture to a large bowl and stir in the coriander leaves, sugar, lime leaves, fish sauce and salt.

2. Take the mix and roll it into small balls.

3. Throw the balls back into the sides of the bowl, slapping until the mix becomes thicker and stickier [this helps to puff up cakes when frying]

4. Next, add the spring onion and green beans. Form the mixture back into cakes.

5. To make the cucumber relish, boil the vinegar, water and sugar for 5 minutes. Cool and add the rest of the ingredients

6. Heat the oil in a frying pan over a moderate heat and fry the fish cakes until golden brown.

7. Serve immediately, with cucumber relish.

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