Flavours of the World: Thai Fish Cakes

20 June 2012

A staple of any good Thai meal, and a dish that we always look forward to on visits to Thailand. Amazingly easy to make, there’s no need to wait for your next takeaway to get those Thai flavours flowing.

The egg in this recipe gives them a really nice fluffy texture.

Enjoy these with a nice cold Singa beer and lie back and think of Thailand.

Ingredients (serves 4)

500g skinless redfish fillets, bones removed, roughly chopped
2 tablespoons red curry paste
2 tablespoons fish sauce
1 egg
1 teaspoon white sugar
4 snake beans, trimmed, chopped
3 kaffir lime leaves, spine removed, finely shredded
Vegetable or peanut oil, for deep-frying

Dipping sauce
1/4 cup white vinegar
1/3 cup white sugar
1/4 cucumber, deseeded, finely chopped
1 long red chilli, deseeded, finely chopped
2 teaspoons fish sauce
2 tablespoons peanuts, finely chopped

1. Make dipping sauce: Combine 1/2 cup water, vinegar and sugar in a small saucepan over low heat. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat. Add cucumber, chilli, fish sauce and peanuts. Stir to combine. Set aside to cool.
2. Place fish, curry paste, fish sauce, egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans and kaffir lime. Stir to combine.
3. Using 2 tablespoons of mixture at a time, shape mixture into 2cm-thick patties. Place on a  tray, cover and refrigerate for 1 hour.
4. One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for 5 minutes or until golden and cooked through. Serve with dipping sauce.