Tasty Thai Fishcakes
I must confess that I am not really a fishcake kind of person - I would never order them on a menu as I picture them as being a bit boring, with too much potato in and, usually, plonked next to some limp salad leaves and a bit of mayo. However, when you remove the potato entirely and add in the bold and exciting flavours of Thailand, fishcakes can be something truly sensational!
This recipe is possibly one of the easiest things in the world to knock up and it's perfect for when you don't have much time or much impetus to cook. Pretty much all of the ingredients are just thrown into a blender at various stages and whizzed up, then cooking takes a matter of minutes and voila! I like to serve these as a starter with sweet chilli sauce for dipping but if you add in some noodles coated in sesame oil you have a main meal too.
Tasty Thai Fishcakes
Serves 4
500g skinless white fish fillets (such as ling, haddock or cod), bones removed and patted dry with kitchen paper
1 tbsp soy sauce
1 large free-range egg
good handful of fresh parsley, roughly chopped
1 tbsp red Thai curry paste
1 green chilli, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece of fresh root ginger, peeled and finely chopped
1 lime, zest and juice
70g green beans, roughly chopped
1 red onion, finely sliced
200g sesame seeds
4 tbsp sunflower oil
sweet chilli dipping sauce, to serve
Place the fish in a food processor and blend for 3 seconds until smooth. Add the soy sauce, egg, parsley, curry paste, chilli, garlic, ginger, lime zest and juice and blend again until everything is combined. Add in the green beans and red onion and pulse until mixed well.
Form the mixture into 12 balls and flatten to make fish cakes. Coat each fish cake with the sesame seeds.
Heat the oil in a large frying pan and fry the fishcakes in batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper. Serve with the sweet chilli dipping sauce.
This recipe is possibly one of the easiest things in the world to knock up and it's perfect for when you don't have much time or much impetus to cook. Pretty much all of the ingredients are just thrown into a blender at various stages and whizzed up, then cooking takes a matter of minutes and voila! I like to serve these as a starter with sweet chilli sauce for dipping but if you add in some noodles coated in sesame oil you have a main meal too.
Tasty Thai Fishcakes
Serves 4500g skinless white fish fillets (such as ling, haddock or cod), bones removed and patted dry with kitchen paper
1 tbsp soy sauce
1 large free-range egg
good handful of fresh parsley, roughly chopped
1 tbsp red Thai curry paste
1 green chilli, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece of fresh root ginger, peeled and finely chopped
1 lime, zest and juice
70g green beans, roughly chopped
1 red onion, finely sliced
200g sesame seeds
4 tbsp sunflower oil
sweet chilli dipping sauce, to serve
Place the fish in a food processor and blend for 3 seconds until smooth. Add the soy sauce, egg, parsley, curry paste, chilli, garlic, ginger, lime zest and juice and blend again until everything is combined. Add in the green beans and red onion and pulse until mixed well.
Form the mixture into 12 balls and flatten to make fish cakes. Coat each fish cake with the sesame seeds.
Heat the oil in a large frying pan and fry the fishcakes in batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper. Serve with the sweet chilli dipping sauce.
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