Thai Fishcakes
Thai Fishcakes
Ingredients
Fishcakes
- 500g (1 lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)
- 2 tsp sea salt
- 2 tbsp Thai red curry paste
- 1 egg
- ¼ cup finely sliced snake beans (alternatively use green beans)
- 4 makrut lime leaves, destemmed, finely chopped
- vegetable oil, for frying
Dipping sauce
- ¼ cup white sugar
- 1/3 cup white vinegar
- 1 tsp fish sauce
- ¼ cup diced cucumber
- 1/2 small red shallot or eschallot, sliced
- 1 tbsp finely chopped coriander (cilantro)
- 1 tbsp roasted, chopped peanuts
Instructions
- 1
For the dipping sauce, heat the sugar, vinegar and fish sauce in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place cucumber and shallot in a small bowl and set aside.
- 2
Meanwhile, use a spoon to scrape the fish off the skin and transfer to a large bowl. Using your hands (you may want to wear disposable gloves), mix the fish with salt. Add the curry paste and egg and knead with your hands. Mix through snake beans and makrut lime leaves and set aside.
- 3
Once the dipping sauce syrup has cooled, pour over the cucumber and shallot. Top with chopped coriander and peanuts. Set aside until ready to serve.
- 4
Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.
