Jumping fish

Thai fish cakes

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!
  • 4 persons
  • cooking time: 80 min

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

How to prepare

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!

Preparation

  • 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!