Thai Fish Cakes
- 300g of boneless and skinless fish, preferably Red fish, but latchet and gurnard will do as well
- 70g of Palm Sugar
- 50g red curry paste
- 1 egg
- 25mL fish sauce
- 10g finely sliced kaffir lime leaf
- 50g finely sliced snake beans
Blend uncooked fish until paste consistency and set aside.
Add palm sugar, curry paste, egg, fish sauce and kaffir lime leaf to the blender and blend until combined
Put all ingredients, including snake beans into a big bowl. Use your hands to bash all of the ingredients until they're combined. To bash, pick up the mix and throw it back into the bowl repeatedly. The mixture may be runny at first, but the more you bash them, the more they'll combine and thicken.
Roll mixture into discs, then shallow or deep fry in canola or other tasteless oil, turning the fishcakes regularly.
Fishcakes should puff up and grow in size by at least one third. Once they do this they should be golden brown and ready to eat.
Serve immediately with our coconut vinegar relish.
make a salad with thai basil, coriander and sliced wombok to accompany the fishcakes and relish.