These delicious Thai fish cakes made with fresh hake will take you on a tasty trip to Thailand! The curry paste is easy to prepare and definitely worth it to make yourself!
Make the curry paste by adding onion, lemongrass, garlic, fresh ginger, chili, lime leaves, coriander, tumeric powder, tomato puree, lime zest, sunflower oil and a pinch of salt in a kitchen processor. Mix until a rough curry paste.
Add the fish, egg, fish sauce and extra coriander to the mixture and mix until a firm fish mixture.
Put the mixture into a bowl and add chili, spring onion, haricots verts, zest and juice of a lime and lime leaves. Mix with panko or bread-crumbs until the mixture doesn't stick to your hands anymore. Make 12 flat fish cakes, and put them in the fridge for 1 hour.
Put a frying pan on high heat and add a couple of lugs of peanut oil. When the oil is hot enough, panfry the fish cakes for 3-4 minutes on each side until they are beautiful golden brown. Drain the cakes on kitchen paper and garnish with some fresh coriander. Serve the fish cakes with sweet chili sauce
Put the sardines on a plate and cover with the sweet and sour mixture. Let the dish cool down to room temperature before you serve it. Enjoy!
- 1 onion
- 1 lemon grass, hard ends removed and roughly chopped
- 4 garlic cloves
- 2 cm fresh ginger, peeled
- 3 chili peppers, roughly chopped
- 3 lime leaves
- handful of coriander
- 1/2 tsp tumeric powder
- 1 tsp tomato puree
- zest of 1 lime
- 50 ml sunflower oil