Serves 4
Fish cakes are a great way to use the small off cuts from your freshly caught, filleted catch. This recipe is inspired by the beautiful fresh flavours of Thailand’s cuisine with the careful balancing of sweet, sour, spicy, salty, and bitter. These fish cakes are so moreish, I could make a huge batch and eat them all. They are also a great dish, and a little bit different, to take along as your contribution for a summer BBQ.
Ingredients
- 500g white fish, roughly chopped
- 2 kaffir lime leaves, finely chopped
- 1 ½ tbsp fish sauce
- Generous handful of coriander, roughly chopped
- 2 tbsp Ultimate Spice Paste (recipe
- on page 128)
- 8 green beans, top and tailed and
- finely sliced
- 2 tbsp canola oil
- Dipping sauce
- 2 coriander roots
- 1/3 cup white sugar
- 1/3 cup rice wine vinegar
- 1 red chilli, deseeded and sliced
- ½ tsp chilli flakes
- 1 tbsp fish sauce
Method
- To prepare the dipping sauce, add coriander roots, sugar, rice wine vinegar, chilli, and fish sauce in a small pot and simmer for 10 minutes.
- Discard coriander roots from sauce and set sauce aside until ready to use
- In a food processor, blitz fish for approximately 30 seconds
- Add kaffir lime leaves, fish sauce, coriander, and spice paste and continue to process until well mixed
- Stir through sliced green beans
- With wet hands take approximately two large tbsp. of mixture and form into patties
- Heat oil in a large fry pan over medium heat and cook the fish cakes for approximately two minutes on each side
- Serve with dipping sauce
