Thai Fish Cakes

 

Juicy, tasty morsels with a little spice

Finally I have dug myself out from under the pile of work that filled my last few months. Finally, finally I have a little time and energy to post a recipe again – I have been missing it!

So to celebrate the occasion I threw myself a tiny little party. All very private and exclusive: just me and a plate of nibbles.

I got off from work much too late to buy fresh ingredients. But my mad working hours have made me rather good at stocking up the freezer. So I grabbed some frozen fish and prawns and within no time I had these lovely fish cakes sizzling in the oven. (Actually I even grabbed the coconut milk from the freezer – whenever I have some left-over I freeze the rest in an ice-cube tray and then pop the cubes into a freezer bag).

The amazing thing is this really is a store-cupboard/freezer dish – you need nothing fresh (I do admit I would suggest adding the fresh coriander, but I have done it without plenty of times).

I’ll be honest these are not quite authentic Thai fish cakes, but they are so tasty and healthy so I have stuck with these. ( I love them as a starter or side to zucchini “Pad Thai”)

By the way, you can play with the texture of these by adjusting the baking time. Baking them longer makes them a little chewy and more like the fish cakes I have eaten in Thailand. If you cook them for a shorter time they are more succulent and airier.  Either way, they are fabulous.

The only thing I have to admit…..this recipe is not coming to you very ‘fresh’. It has been over a week month since I threw myself that I-finally-have-time-to-blog-again party. I guess I still need to do some work on the recipe for the perfect free – and work time balance.

 

Ingredients
(a hardly altered from the blog ‘45 Degrees‘)
Serves 2

350 g  white-fleshed fish fillets( frozen is fine) (I have used cod, red mullet)
150 g uncooked, peeled prawns (frozen is fine)
2 tbsp ( low-fat)  coconut milk
1 tbsp fish sauce
1/2 tbsp chili powder
1/3 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp brown sugar
optional: 1 kaffir lime leaves (I find mine in the freezer section of my Asian supermarket)
1 spring onions
small handful fresh coriander
2cm piece ginger,
3 cloves garlic
1 red chili (alternatively 1/2 tsp dried crushed chili)

 

Recipe

1. Rinse the fish and prawns and pat as dry as possible.
2. Cut in chunks and place in food processor.
3. In a cup combine coconut milk, fish sauce, chili powder, cumin, coriander and brown sugar. Pour over the fish.
4. Use scissors to cut the lime leaf into strips.
5. Slice spring onion.
6. Chop coriander.
7. Grate the ginger.
8. Mince the garlic
9. Chop the chili.
10. Add all the above ingredients to the fish.
11. Pulse to create a thick paste.
12. Use your hands to form the paste into little balls (about the size of a golf ball). Press to make a thick disk. (Tip: wet your hands to make the rolling easier. If your paste is too wet you can add a little flour or breadcrumbs.)
13. Refrigerate the cakes for 10 min (you can scip this step but I find it makes for juicier cakes).
14. Preheat the oven to 190C.
15. Line a baking tray with greaseproof paper. Place cakes on tray.
16. Bake 15 min. Turn and bake another 10-15 min. The cakes will still be quite moist. If you prefer a chewier cake bake for a little longer).
17. Serve with a dipping sauce or Sweet chili sauce, a lime wedge and a few coriander leaves.

Serve with

• Plain as a starter
• As a side to zucchini Pad Thai

 

Tips

• All the ingredients can be stored in the freezer (and the coriander can be left out.)
• Left-over coconut milk can be frozen in an ice cube tray and then stored in a freezer bag.

Related recipes

Zucchini Noodle Pad Thai

Squid Nibbles Five Spice

Asian Chicken Appetizer

Thai Beef Appetizer Cups

Tuna Tartar

Prawn Dumplings

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• appetizer
• asian
• fish
• healthy
• sea food
• snack