"I hate people who are not serious about their meals."

Oscar Wilde,
The Importance of Being Earnest

Saturday, June 19, 2010


These fish cakes make for a nice light meal - lunch or dinner.  The subtle fish flavour blends perfectly with the coriander, lime and sweet chili sauce.  Mine got a little dark on the outside, due to the oil overheating a little, but inside they were perfect.  Though personally, I think I will kick up the chili content a little next time!

Thai-style Fish Cakes
adapted from Good Taste
Makes 8-10

500g/1.1 pounds cod fillets, coarsley chopped
1/2 cup fresh coriander (cilantro) leaves
1/4 cup cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg, lightly whisked
3 shallots (scallions), finely chopped
1 large handful of green beans, finely chopped
1/3 cup vegetable oil
Lime wedges, and extra sweet chili sauce, to serve

Place the fish into a food processor and process until smooth.  Add the cornflour, coriander, egg, fish and sweet chilis sauces, and process until well combined.  Transfer to a large bowl, add the shallot and beans and stir to combine.  Heat the oil in a frying pan over medium heat.  Divide the fish mixture into 8 portions.  If you have egg rings, place 4 of them into the pan and press 1 portion into each ring.  Alternatively, I formed my patties using a large, deep jar lid covered in plastic wrap.  Push the mixture into the lid to form the patty, and use the edges of the plastic wrap to lift it out.  This is a little messy, as the mixture is a bit sticky, but it works just fine.  Cook the fish cakes for 4 minutes per side, or until golden brown.  Transfer to a plate lined with paper towel and repeat process with the remaining fish mixture. 

I served the patties with atop egg noodles and sliced bok choy cooked in soy and oyster sauce, topped off with some peanuts.  You could also serve it with a salad of asian greens, as in the original recipe.  If you made bite-sized patties, these would make a great appetizer, serve with sweet chilli dipping sauce.


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