New Recipe: Recipe: Thai fish cakes with fragrant sweet chilli sauce

These bad boys are really easy to make and always a hit, whether at the dinner table, or handed around as bite-sized delights at a party.

The dipping sauce is key to bringing the fish cakes to life, but a store-bought sweet chilli works just fine as well. It’s the perfect way to use cheaper cuts of fish.

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The dipping sauce is key to bringing the fish cakes to life.

Melanie Jenkins

The dipping sauce is key to bringing the fish cakes to life.

THAI FISH CAKES WITH FRAGRANT SWEET CHILLI SAUCE

Serves 4 as a lunch, or light dinner

Ingredients

For the fish cakes

500g hoki (or any firm white-fleshed fish)

1 zucchini, grated

3 spring onions, roughly chopped

1 egg

2 tablespoons cornflour

⅓ cup Rock Out with Your Wok Out sauce, or any soy-based or ginger stir-fry sauce

½ teaspoon sesame oil

Zest and juice of 1 lime

30g (1 oz) coriander

20g (¾ oz) mint

Oil for cooking

For the sweet chilli sauce

1 long red chilli

5cm piece of lemongrass

½ cup white sugar

½ cup white vinegar

2 kaffir lime leaves (or zest of 1 lime)

Ingredients

For the sweet chilli sauce, deseed then finely dice the chilli, and whack the lemongrass a few times with the back of a knife to release the goodness, but leave it whole. Place the chilli and lemongrass in a small saucepan with the sugar, vinegar and lime leaves or zest, and stir to combine. Simmer on a low heat for about 30 minutes. The sauce will be a lot runnier than store-bought varieties, but is really delicious and perfect for dipping.

Put all of the ingredients for the fish cakes into a blender and pulse to combine.

Heat a frying pan with a good amount of oil. Take heaped tablespoon-sized amounts of fish cake mixture and add to the pan. Cook 5 or 6 at a time (you will get 12–14 in total), and fry for about 1½ minutes each side, until the fish cake has turned white and a little golden on the outside, but is still juicy and moist inside.

Serve the fish cakes with the sweet chilli sauce. Pile them all on a platter and garnish with extra fresh coriander if making to share with friends.

Note: Serve the fish cakes with an Asian-style slaw, if having them as a dinner.

Reproduced with permission from Cherie Metcalfe’s Keepers, published by Allen & Unwin NZ (RRP $45).



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