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Thursday, August 21, 2014,3:07 PM by
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THAI FISH CAKES WITH EGG

Makes :
20

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Remove the skin and any bones from the fish. Set the white fish aside and place the smoked fish in a bowl of cold water. Leave to soak for 10 minutes.
  • Dry well on kitchen paper. Chop the smoked and fresh fish roughly and place in a food processor.
  • Add the chilli, garlic, lemon grass, onions, sauce and coconut milk, and process until the fish is well blended with the spices.
  • Add the eggs and coriander, and blend for a further few seconds. Cover and chill for 1 hour.
  • To make the fish cakes, flour your hands with corn flour and shape large teaspoonful of fish mixture into neat balls, lightly coating each with flour.
  • Heat the oil in a medium pan until it is hot enough to turn a crust of bread golden in about 1 minute.
  • Fry the fish balls, 5-6 at a time, turning them carefully with a slotted spoon for 5 minutes, until they turn golden all over.
  • Remove with a slotted spoon and drain on kitchen paper. Keep the fish cakes warm in the oven until they are all cooked. Serve immediately with one or more of the dipping sauces. 

INGREDIENTS

  • 500 grams smoked cod or haddock
  • 2 small fresh red chilli, seeded and finely chopped
  • 4 garlic cloves, chopped
  • 2 lemon grass stalk, very finely chopped
  • 4 large spring onions, very finely chopped
  • 3 tablespoon Thai fish sauce
  • 5 tablespoon thick coconut milk
  • 4 large eggs, lightly beaten
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon corn flour, plus more for moulding
  • Sesame Oil, for frying
  • Soy sauce, rice vinegar and/or Thai fish sauce, for dipping

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