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.
(a hardly altered from the blog ‘45 Degrees‘)
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)
- Rinse the fish and prawns and pat as dry as possible.
- Cut in chunks and place in food processor.
- In a cup combine coconut milk, fish sauce, chili powder, cumin, coriander and brown sugar. Pour over the fish.
- Use scissors to cut the lime leaf into strips.
- Slice spring onion.
- Chop coriander.
- Grate the ginger.
- Mince the garlic
- Chop the chili.
- Add all the above ingredients to the fish.
- Pulse to create a thick paste.
- 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.)
- Refrigerate the cakes for 10 min (you can scip this step but I find it makes for juicier cakes).
- Preheat the oven to 190C.
- Line a baking tray with greaseproof paper. Place cakes on tray.
- 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).
- Serve with a dipping sauce or Sweet chili sauce, a lime wedge and a few coriander leaves.
- Plain as a starter
- As a side to zucchini Pad Thai
- 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.