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Thai Fish Cakes
250g/8oz boneless, skinless white fish fillets 1 egg finely grated zest of 1 lime 2 tbsp chopped coriander/cilantro leaves 1 tbsp Red Curry Base or storebought thai red curry paste 2 tsp fish sauce 1 tsp soft brown sugar a little neutral oil, to fry microgreens or small salad leaves, to garnish 1/2 recipe Vietnamese Dressing
© Annabel Langbein Media
To make Dipping Sauce, place all the ingredients in a small bowl and stir to combine.
Combine fish, egg, lime zest, coriander/cilantro, Red Curry Base or curry paste, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste. Do not overprocess – you want texture to the fish cakes.
Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side). They can be made a few hours in advance, chilled until needed and reheated in an 180°C/350°F oven for 5 minutes. Serve warm or at room temperature garnished with microgreens or small salad leaves and accompanied by Vietnamese Dressing.
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