Very simple and immensely satisfying – both to make and eat – these Thai fish cakes never last long in my house. And nor should they….
I vary between making these with red curry paste or green curry paste: each bringing different things to the table, but both are a joy to eat!
Thai green curry paste
I tend to make my own green curry paste (the recipe is below), which will be enough for these fishcakes, plus some left to make enough curry for two.
However, a good shop-bought curry paste is fine to use. If you have a Thai supermarket nearby, buy pastes from there as they will be much nicer than the mass-produced ones often lurking in supermarkets.
Recipe: Thai fish cakes – serves 4 generously
- about 200g cod, skinned
- 3 tablespoons green Thai curry paste (below)
- 2 teaspoons fish sauce
- 2 teaspoons soft brown sugar or palm sugar
- 2 cloves garlic, crushed
- 1 egg
- juice of half a lime
- a small handful coriander stalks, roughly chopped
Thai green curry paste
- 2 lemongrass stalks
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste
- 3 chillies (mild green), de-seeded or with the seeds kept if you like it hotter
- 1 tablespoon soft brown sugar
- 3” piece fresh ginger, peeled
- 6 fat garlic cloves, peeled
- 1 teaspoon toasted cumin seeds, crushed to a powder
- 3 kaffir lime leaves, stems removed
- juice and finely grated zest of 1 lime
- 2 large shallots, peeled
(1) To make the curry paste, put the ingredients into a blender and whizz until you get a paste, scraping down the sides from time to time to help get every bit blitzed. It can be stored in a jar and refrigerated for several days or can be frozen.
(2) For the fish cakes, put the ingredients, apart from the coriander stalks, into a blender and blitz until you get a smooth paste. Mix in the coriander stalks – which give a nice texture.
NB: if you prefer, you can continue to work the mixture with your hands or a wooden spoon to firm up the protein, giving chewier, bouncier fish cakes that are similar to the ones in restaurants. However, I like the fishcakes as they are: they hold their shape and eat so easily!
(3) Shape into small patties and fry in a pan containing a little oil for about 2 minutes on each side or until golden brown all over. Serve with a dip of choice.