Fish Cakes from thailand Recipe -
Cooking and preparation
* Preparations time: 30 minutes
* Cooking time: less than 10 minutes
Ingredients
* 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)
* sea salt
* 1 tbsp olive oil, for drizzling
* 4 tbsp vegetable oil or olive oil, for frying
* flour, for dredging
* For the Thai flavouring ingredients
* 3-4 lime leaves
* 1 large red chilli
* 4cm/1½ in piece fresh root ginger
* 2 garlic cloves
* 2 stalks lemongrass
* 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)
* 2 tsp fish sauce, or to taste
* small handful fresh coriander, root included
* 1 lime, juice only, or to taste
* fresh lime wedges
* ready-made sweet chilli sauce, for dipping
Method
- Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
- Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.
- While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
- Slice the chilli in half and remove the seeds. Finely chop.
- Peel the ginger and finely chop.
- Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
- Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
- Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
- Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
- Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
- Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
- Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
- Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
- Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.
