Tom Kerridge's Thai-Style Fish Cakes
These fresh, fragrant fish cakes make a beautiful snack or starter, complemented by a crunchy salad garnish with a chilli kick. Don't forget the lime and condiments - they are the secret weapons for a fully Thai vibe.
Featured In:
Brunch with a Kick: Asian Brunch Recipes
Ingredients
Garnish:
Method
- Cut the fish into 2cm chunks and drop into a food processor. Add the Thai basil, egg, curry paste, fish sauce, sugar and cornflour and blitz for 1-2 minutes or until the mixture is smooth and holds its shape.
- Transfer the fish mixture to a mixing bowl and add the lime leaves and green beans. Season with salt and pepper. Mix well until everything is incorporated. Place the bowl into the freezer for 10-15 minutes to chill, while you prepare the garnish.
- Prepare a large bowl of iced water. Add the banana shallots, baby cucumbers, red chilli, spring onions and coriander leaves to the bowl and leave for 5 minutes to crisp up.
- Heat around 4cm of oil in a high-sided frying pan and set a wire rack over a tray beside it. Prepare a small bowl of water to dip your hands into whilst shaping the fish cakes and retrieve the fish cake mixture from the freezer.
- When the oil reaches 180C, begin to prepare the fish cakes. These are best cooked in 2-3 batches to avoid overcrowding the pan and maintain the temperature of the oil. Wet your hands lightly then take one heaped teaspoonful of the fish cake mixture at a time, placing it in your palm and flattening it into a disc. Using a slotted spoon, carefully drop each one directly into the oil and cook for 3-4 minutes, turning them over halfway through cooking. Remove the fish cakes with the spoon and drain on the wire rack.
- Fill four small dipping bowls with sweet chilli sauce and put each on a serving plate. Transfer five fish cakes onto each plate with the sweet chilli alongside. Drain the garnish mix well and add a small handful to each plate. Add a lime wedge and a little Japanese mayonnaise to each plate to serve.
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Overall Rating:
4.00
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