Top > Recipes > Fish > Thai Fish Cake Recipe

Thai Fish Cake Recipe

By Tori McGaugh - 4 July 2011

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Serves 4 (OK more like 3)

Ingredients

Fish Cakes:
500g-ish firm white fish fillets (such as wrasse or ling)
coarsely chopped 3/4 cup fresh coriander leaves
1/4 cup cornflour, 2 tbsp fish sauce
2 tbsp sweet chilli sauce
1 egg, lightly whisked
Half an onion, very finely chopped
1 garlic clove, crushed
80ml (1/3 cup) rapeseed oil

Dressing:
Juice of one lime
Crushed garlic clove
1 tbsp brown sugar
Splash of sesame oil
Season with salt and pepper to taste

Method:
1. Place the fish in thebowl of a food processor and process until smooth. Add the coriander,cornflour, garlic, fish sauce, sweet chilli sauce and egg, and process until well combined.
2. Transfer the fish mixture to a large bowl. Add the onions and stir until well combined. Heat the oil in a large frying pan over medium heat. Divide the fish mixture into 8 equal portions.
3. Cook for 4 minutes each side or until golden brown.
4. Transfer to a dressing ingredients and dress salad leaves, tomato and grated carrot.
5. Serve alongside fishcakes and sweet chilli dipping sauce.

Buy the ingredients for this recipe:
Picture of 6 Free Range Eggs
6 Free Range Eggs
£1.70
From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.


Picture of Hillfarm Cold Pressed Rapeseed Oil (500ml)
Hillfarm Cold Pressed Rapeseed Oil (500ml)
£4.95
From Hillfarm Oils, Hill Farm, Heveningham Halesworth, Suffolk.


Picture of Prime Cornish Ling Fillet (approx 300g - £12 per kg)
Prime Cornish Ling Fillet (approx 300g - £12 per kg)
£3.60
Great alternative to Cod. Serves 1-2.


Picture of Prime Cornish Ling Fillet (approx 500g - £12 per kg)
Prime Cornish Ling Fillet (approx 500g - £12 per kg)
£6.00
Great alternative to Cod. Serves 2-3.


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