Beautiful Thai Fish Cakes to be enjoyed with a cucumber dipping sauce
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 500 g white firm fleshed fish (ling, whiting, john dory fresh - whatever suits your taste & budget!)
- ½ teaspoon ground cumin
- 3 spring onions
- 1 teaspoons thumb of ginger or 2of minced
- 2 cloves of garlic
- 3 tablespoons of fish sauce
- 50 grams green beans
- ½ bunch coriander
- 1 egg
- 2 tablespoons oil for frying (vegetable rice bran, peanut or whatever you prefer for frying)
Ingredients
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Instructions
- Cut your fish into small pieces (1cm cubes) and place in blender, give it a pulse for 45 seconds
- Add egg, cumin and fish sauce to blender, pulse again for 45 seconds
- Wash the coriander well – especially the dirt between stems
- Break off the top half off the coriander and save for garnishing later on
- Cut & throw out the very bottom roots of the coriander
- Finely chop the stems and add to chopped fish in blender
- Peel skin off your garlic and roughly chop, then add to the blender
- Peel the skin off your ginger, grate or chop and add to your blender
- Pulse for 30 seconds at a time until your mixture is all combined
- Tip fish mixture into a bowl
- Finely chop beans and spring onions into rounds and mix into fish
- Wet your hands to shape all the fish mixture into balls on a plate
- Place your oil in a frying pan and heat it up over a high heat, then drop to medium heat
- Wet your hands and flatten each ball before placing in the fry pan
- Cook for 2 minutes, turn over using a spatula and cook for another 2 minutes or until golden brown and cooked.
- Repeat until finished
Cucumber dipping sauce
- Combine ¼ cup sugar, ¼ cup lime juice and 1tbs fish sauce in a small saucepan. Cook on medium heat, stir for 5 minutes or until sugar dissolves. Remove from heat and add ½ cucumber (deseeded and finely chopped) and stir to combine
- Serve with dipping sauces, lime wedges and a side salad
Recipe Notes
Equipment
Blender
Chopping Board
Small knife
Measuring spoons
Bowl
Optional Extras
These can be served with your favourite dipping sauces – sweet chilli sauce, Vietnamese spring roll sauce (in a bottle from supermarkets)
Serve with your favourite “ slaw”, any Asian salad, mashed potatoes, sesame seeds & long beans, edamame beans, mango salad, ginger carrots, flat bread, broccoli salad, steamed rice or a green salad.
Adult Assistance
Using the blender or food processor
Frying the fish cakes
Grating the ginger
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