Thai fish cakes
Fish tales
Magazine

Thai fish cakes

Recipe (starter)

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!

  • 1

    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.

  • 2

    Add the fish, egg, fish sauce and extra coriander to the mixture and mix until a firm fish mixture.

  • 3

    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.

  • 4

    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

  • 5

    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!

Ingredients

  • - 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

  • 80 min
  • 4 persons