So I had the most amazing taste experience recently at a local Thai restaurant…
The thing that I remembered most vividly which seemed to linger in my mouth was the taste of lemongrass. Feeling super inspired I decided to come up with my own recipe for some Thai fish cakes that packed a punch with its flavour that the whole family could enjoy. If you like flavoursome food then this recipe is definitely worth trying.
“A fish cake is a food item similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. Variations can depend on what type of fish is used, how finely chopped the fish is, the use of milk or water; the use of flour or boiled potatoes, the use of eggs, egg whites, or no eggs. The chosen cooking method (boiling, frying, or baking) and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices) In Japan, Korea, Taiwan, China and Vietnam, Surimi (fish cakes) are a popular ingredient in hotpot, soups, stir fries, dim sum, or deep-fried and eaten as a snack.” – Wiki
Tasty Thai Fish Cakes
- 300g skinless, boneless salmon fillet
- 200g skinless, boneless cod fillet
- 2 tbsp Thai fish sauce
- 1 tbsp Thai taste red curry paste
- 1 tsp finely grated lime zest
- Fresh juice from a lime
- 50g finely chopped coriander
- 1 medium egg
- 2 red chillies
- 2 lemongrass stalks, using the tender part only wash & thinly sliced
- 2 tbsp virgin coconut oil
- ½ fresh cucumber
- Place the cod and salmon into a food processor, along with the fish sauce, curry paste, lime zest, lime juice, coriander, chillies, lemongrass and egg. Blitz it up until it becomes a silky smooth, light mixture. Set your fish mixture aside until you are ready to start frying it.
- Grab a large non stick frying pan and add the virgin coconut oil. Turn the heat up to medium and allow the oil to melt thoroughly.
- Start to spoon in you fish cake mixture into small round. Cook until the bottom is golden brown and then turn it over the cook the other side until its golden brown too. Repeat this until you have used all of your mixture.
- Slice or ribbon the cucumber then put it onto a plate. Pop your tasty Thai fish cakes on top of the cucumber and place some lime wedges on the side. Squeeze the lime onto the fish cakes and cucumber & enjoy.
A mother of two who believes and practices honest parenting, sharing her journey, including raising an autistic child.