Thai fish cakes recipe

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Created by Teage Ezard

1 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: Modern Asian
Serves 6

Featured as part of our Cooks and their Books series, this fish cakes recipe comes courtesy of Teage-Ezard – award-winning chef and restauranteur.

More Teage Ezard recipes

You might also like Luke Nguyen's Vietnamese fish cakes recipe,which are delicious served with rice noodles and wrapped in lettuce leaves. Also, browse our colourful collection of fish recipes.

Ingredients

Fish cakes
700 g (1 lb 6 oz) white fish fillets (such as whiting or John dory), skinned, boned and roughly chopped
80 g (2½ oz) red curry paste
1 egg
1 tablespoon fish sauce
1 teaspoon white sugar
4 kaffi r lime leaves, finely shredded
½ cup snake beans (or green beans), finely sliced
750 ml (1½ pints) vegetable oil

Red nam jim
6 long red chillies, seeded and roughly chopped
1 red bird’s eye chilli, seeded and roughly chopped
2 cloves garlic, roughly chopped
1 coriander (cilantro) root, roughly chopped
1 tablespoon shaved palm sugar
125 ml (4 fl oz) lime juice
1½ tablespoons fish sauce

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Preparation

Fish cakes
Place the fi sh, curry paste, egg, fi sh sauce and sugar in a food processor and blend for around 3 minutes or until the mixture becomes smooth and sticky (this helps the cakes hold together). Scoop into a bowl and stir in the lime leaves and snake beans. Roll the mixture into 18 even-sized balls. Flatten each ball into a disc and refrigerate until needed.

Red nam jim
Using a mortar and pestle pound the chillies, garlic and coriander root into a fi ne paste. Add the palm sugar and combine. Add the lime juice a little at a time until the ingredients are well incorporated, then add the fi sh sauce. The consistency should be like a wet salsa. Taste for a balance of sweet, sour and salty fl avours, adjusting if required.

To serve
Heat the oil in a wok to 180°C (350°F) and fry the cakes in batches until crisp and golden. Drain on paper towel. Serve the fi sh cakes with the red nam jim.

Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.

If you enjoyed this Thai fish cakes recipe then browse more Modern Australian recipes, Modern Asian recipes, appetiser recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

02 Mar 2010 03:41 AEST

L. Sky

Floreat

Delicious

These were really good and the sauce went with the fish cakes perfectly

Agree(5 people agree)

Disagree(12 people disagree)

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