Easy Thai fish cakes recipe
If you have a jar of red or green curry paste in the fridge and you are not sure what to do with the last little bit, you can always add it to this fish mix to give it another flavour boost.
Ingredients
- 700 g white fish, skinned and cut into 2cm (3⁄4in) chunks
- 1 x 6cm/2.5in piece fresh root ginger, grated
- 2 garlic cloves, grated
- 1 red chilli, finely chopped
- 1 egg
- 3 spring onions (scallions), finely chopped
- 2 tbsp finely chopped coriander (cilantro)
- 1 tsp light brown sugar or palm sugar
- 1 tsp fish sauce
- 1 lime
- 40 g flour
- 3 tbsp vegetable oil
Details
- Cuisine: Thai
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 12 mins
- Serves: 4
Step-by-step
- Place the fish, grated ginger, garlic, chilli, egg, spring onions, coriander, sugar and fish sauce in a food processor. Grate in the zest of the lime and squeeze in half the juice. Pulse until you have a paste.
- With slightly damp hands take a spoonful of the mixture, about the size of a golf ball and flatten to form a neat pattie. Lightly dust with flour.
- Heat the oil in a pan and fry the fish cakes for 2 minutes on each side until golden brown. You may need to do this in batches.
- When cooked, drain on some kitchen paper then serve.
This recipe is from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com.
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