These thai-inspired fish cakes are a great way of incorporating fish into the evening meals. The basa fillets, which are widely available in supermarkets, work well with this recipe.
Prep: 20 mins
- 600g / 1¼ lb of white fish fillets, skin and bones removed (basa works well)
- 1 tbsp of red curry paste
- 120g / 4oz of green beans, finely sliced
- 4 kaffir lime leaves, finely sliced
- 1 tsp of caster (superfine) sugar
- 2 tbsp / 40ml of fish sauce
- vegetable oil
- vegetables or salad of your choice
- rice of your choice, steamed
- 1 tsp / 5ml of light soy sauce
- ¼ cup / 60ml of white vinegar
- 2 tbsp of caster (superfine sugar)
- 2 tbsp / 40ml of water
- 1 eschalot (shallot), finely sliced
- ½ lebanese / persian cucumber, diced
- 2 tsp of fresh ginger, matchsticks
- 4 sprigs of fresh coriander / cilantro, picked & washed
- Preheat oven to 170ºC/325ºF/Gas Mark 3.
- For the fish cakes, mix the fish and curry paste in the food processor until the mix becomes a smooth paste (dice fish to fit in your processor if required). Transfer to a bowl.
- Add the beans, kaffir lime leaves, sugar and fish sauce.
- Mix thoroughly then mould into patties (wet hands help make the patties smooth).
- To make the dipping sauce, place the soy sauce, vinegar, sugar and water in a small pot and and heat over a low heat until the sugar dissolves. Remove from heat.
- Place the eschalot/shallots, cucumber, ginger and fresh coriander/cilantro leaves in a bowl.
- When the liquid has cooled, pour it over the cucumber mix. Stir and set aside.
- Heat a non-stick pan with a few drops of oil. Lightly brown the fish cakes on each side and transfer to a baking tray and cook in the oven for 5–8 minutes.
- Serve with dipping sauce, and veggies or salad and steamed rice if wanting a larger meal.
If you haven’t got time to make the dipping sauce, serve with sweet chilli sauce instead.