Last week my neighbours asked us around for Thai and volunteered to do a Thai starter. My lovely neighbours aware of my food intolerances lovingly prepared a fantastic free from Thai curry, so to accompany this I made some Thai Fish Cakes.
Thai is great for Fussy Foodies as its easy to adapt for most food intolerances.
I adapted my recipe from Delia’s – Thai Fishcake recipes – thanks Delia for the inspiration!
Thai Fish Cake Ingredients:
- 1 lb (450 g) any white fish (cod, haddock, hake, etc.) weighed after boning and skinning – cut into chunks
- 2 tbsp fresh coriander leaves
- 1 tbsp fresh lime juice
- 2 spring onions, very finely sliced into rounds (including the green parts)
- 2 heaped tbsp Thai paste
- 1 green chilli, de-seeded
- 2 tbsp groundnut or seasame oil for frying
Thai fish cake recipe steps:
- Place the chunks of fish, the coriander leaves, lime juice, spring onions, Thai paste, chilli and a little salt in a food processor and blend till you have a finely minced texture – don’t blend it to a fine purée, else it will go sloppy.
- Transfer to a mixing bowl, take dessertspoons of the mixture and form them into balls, squeezing the mixture together.
- Place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all.
- Put fish cakes on a plate and cover with clingfilm and leave them in the fridge for a couple of hours to firm up.
- When ready to cook the fish cakes, heat 2 tbls of preferred oil in a frying pan and, when it’s very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on kitchen paper. Serve whilst pipping hot!
To accompany the Thai Fish cakes I made two dipping sauces, prior to cooking the fish cakes…
Cucumber dipping sauce:
- 2 inches (5 cm) unpeeled cucumber
- 2 shallots or salad onions
- 1 small carrot
- 1 small green chilli, de-seeded
- 1 level tsp grated fresh ginger
- 1 level tbsp roasted peanuts
- 1/2 tsp agave nectar
- 4 fl oz (110 ml) rice vinegar or wine vinegar (0ptional)
- 1 tbsp Wheat Free Soya Sauce
- 1 tbsp seasame or groundnut oil
N.B Due to the vinegar this dipping recipe contains yeast.
Cucumber dipping sauce recipe steps:
- Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped.
- Transfer the chopped vegetables to a bowl. Next mix the agave nectar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and oil. Mix thoroughly – chill until ready to serve.
Sesame and lime dipping sauce:
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 dsp Thai fish sauce – sugar free version
- 1 tbsp wheat free soy sauce
- 1 medium red chilli, deseeded and very finely chopped
Sesame and lime dipping sauce recipe steps:
- To make this dipping first step is to toast the sesame seeds. Using a small, solid frying pan, add the sesame seeds and toast them, moving them around in the pan to brown them evenly. As soon as they begin to splutter and pop and turn golden, they’re ready – this will take 1-2 minutes.
- Remove sesame seeds from the frying pan to a serving bowl and simply stir in the rest of the ingredients – chill until ready to serve.
Thai Fish Cakes verdict:
|How easy…||Very speedy, healthy recipe.|
|Taste||I loved the fish cakes – effort to taste ration is amazing. I really liked both dips, but the cucumber dipping sauce went down best with most people.|
|Cook again||Easy recipe has given me inspiration for lots of other ways to do this. A great appetiser also to serve at a party – will be on the menu again.|
If you fancy something Thai and tasty for an evening meal this week give thes Thai Fish cakes ago.