Last year I was lucky enough to be bought a Thai cooking lesson at the Chaophraya restaurant in Leeds. It was a great day and something I would definitely recommend. You get to spend 3 hours learning new techniques, meeting people with the same interests and of course eating what you cook – brilliant!
Anyway, one of the recipes they gave us to take home is for their Thai fish cakes. I recently found the recipe while going through some old paperwork and thought I’d give it another go.
- 500g fish meat
- 1 egg
- 1 tbsp finely chopped Kaffir lime leaves
- 2 tbsp finely chopped green beans
- 1 tbsp fish sauce
- 1 tbsp Thai red curry paste
- 300ml sunflower oil
Method of Preparation:
- Mix the fish, curry paste and egg in a large bowl. Keep mixing them until the whole mixture turns red and becomes sticky. The best way to do this is to gather the whole mixture up in one hand and literally throw it back into the bowl. Each time it will become stickier until you are able to poke your finger into the mixture and not have it stick to you.
- Add fish sauce, green beans and lime leaves. Mix them in well.
- Fill a wok or deep sided frying pan with the oil and put it on a medium heat.
- Roll the mixture into 10 or 12 balls and them flatten them out to form a ‘cookie’ shape
- Slide the fish cakes down the side of the wok / pan into the hot oil. They are almost cooked when they float to the surface, just carefully flip them over and keep cooking for another 30 seconds
- Serve immediately
So the whole process takes about 45 minutes and the result is delicious. I use cod fillet for my fish meat but you can use any meaty sea fish such as salmon or haddock, that’s down to your personal preference. Most of these fish are sold with the skin on so either ask your fishmonger to remove it or do it yourself – carefully! The best way to do this is to lay the fish skin side down on your bench, take a sharp knife and angling it down towards the bench slowly move it along the length of the fish, between the skin and the meat, in a sawing fashion. The whole thing should come off quite easily in one piece.
In this instance I served it up with a simple miso and chilli noodle broth. I’ll also be totally honest with you. When I did it this time I thought I’d use my new food processor and it wasn’t as nice as the other times when I’ve made them by hand. The mixture gets too wet and the result just isn’t as good. I also had a little bit of dipping sauce on hand which I used as you can see from the picture below.