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Donal Skehan
Thai Fish Cakes | DonalSkehan.com, Serve with a salad for a light main course.
  • light-meals

Thai Fish Cakes

September 26

These might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian taster! To keep things on the lighter side, you can of course pop them under the grill instead of frying them off. Serve with sweet chilli sauce for a great little lunch or with a side salad for a light main course.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Place the fish in a food processor and blitz for 3 seconds or so until smooth.Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.
  2. 2. Remove the blade from the food processor and stir through the green beans and spring onions. With damp hands, form the mixture into 12 balls and flatten to make fish cakes.
  3. 3. Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper. Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.

Ingredients

450g skinless white fish fillets (such as haddock or cod)

1 tbsp fish sauce (nam pla)

1 large egg a good handful of fresh coriander (roughly chopped)

1 tbsp red curry paste

1 red chilli (deseeded and finely chopped)

2 garlic cloves (peeled and finely chopped)

1 thumb-sized piece of fresh root ginger (peeled and finely chopped)

Finely grated zest and juice of 1 lime

75g finely sliced green beans

3-4 spring onions (roughly chopped)

4 tbsp sunflower oil

2-3 spring onions, to garnish

Sweet chilli dipping sauce, to serve

You'll Need

Food processor

Frying pan