Thai fish cakes are a great dish to have in your repertoire. Serve them on a platter if you are hosting drinks, as a weeknight dinner for the family, or pack them up for a perfect, fuss-free picnic dish. This fail-safe favourite from Annette Lang, founder of Expat Kitchen, is also surprisingly easy!
“With a kick of sweet chilli, these authentic golden nuggets are sure to put a buzz into every bite; it’s a lightly prepared dish with strong aromatics and a spicy edge.” – Annette Lang
• 200g fillet of white fish
• 1 to 2 tablespoons Thai red curry paste
• 1 egg, beaten
• 1 tablespoon corn flour (corn starch)
• 4 kaffir lime leaves, finely sliced
• 5 French beans, ends trimmed and thinly sliced
• Vegetable oil for pan-frying
• Sweet chilli to serve
• Fish sauce to serve
• Peanuts for topping
• Cucumbers for topping
1. In a blender, pulse together fish, curry paste, egg, corn flour and kaffir leaves until a smooth paste is formed.
2. Stir in chopped French beans. Then divide and shape fish paste into 10 round fish cakes.
3. Heat oil in a frying pan and shallow fry in batches until golden brown (about three to four minutes). Drain excess oil on a paper towel before serving.
4. Prepare dipping sauce by mixing fish sauce and Thai sweet chilli. Transfer to a dipping saucer and top with peanuts and cucumbers.
Expat Kitchen’s next Thai cooking course takes place on 8 May (10am to 1pm), as part of a four-week “Tastes of Asia” programme, which covers Thai, Vietnamese, Asian curries and Chinese cuisines; $475 for all four courses, or $145 per class. For more details visit expat-kitchen.com.
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