Thai Fish Cakes
Serves: people
Ingredients
For the Fish Cakes
- 250 g Basa fillets OR 250 g Chicken thighs skinless and boneless, minced, 250g Tofu and king oyster mushrooms, minced
- 50 g Green beans finely sliced
- 2 Kaffir lime leaves finely shredded
- 100 ml Vegetable oil for frying
- 1 tbsp Red curry paste
For the Dipping Sauce
- 1 Red chilli finely sliced
- ¼ Cucumber finely sliced
- 2 tbsp Peanuts crushed
- 100 g Caster sugar
- 120 ml Rice vinegar
- 1 tsp Sea salt
Method
For the Dipping Sauce
- Place the Sugar, White vinegar and Sea salt into a small pan.
- Heat over medium heat, stirring until the Sugar has dissolved.
- Remove from the heat and allow to cool.
- When ready to serve, stir in the Red chilli, Cucumber and Peanuts.
For the Fish Cakes
- Finely chop the Coley fillets or pulse briefly in a food processor until a coarse paste forms.
- Mix with the Curry paste until evenly combined.
- Fold through the Green beans and Kaffir lime leaves.
- Shape into small fish cakes.
- Heat the Vegetable oil in a deep pan to 170–180°C.
- Fry the fish cakes in batches for 3–4 minutes until golden brown and cooked through.
- Drain on kitchen paper.