Tuesday, 10 April 2012

Sluttishly Savoury: Thai Fishcakes


It's nearly Thai New Year, and what better way to celebrate than making some delicious Thai cuisine at home? If the ubiquitous "Thai-style fishcakes" on pub menus have put you off, then whip up your own at home to remind you how good they taste. I've used salmon but you could use white fish like cod or pollack if you prefer. And if you don't have a food processor to blitz the ingredients in, then just finely chop them and mash everything together in a large bowl.

Thai fishcakes really are embarrassingly easy to make. Minimal effort +  excellent dinner = happy Sara.

Thai fishcakes (makes 8)

You will need:
  • 1 stalk of lemongrass
  • 1 garlic clove
  • 2 spring onions
  • 5cm ginger, grated
  • 1 chilli
  • 1/2 lime, zest and juice
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 250g salmon, flaked
  • Freshly ground pepper
  • Handful of coriander, chopped
  • Plain flour 
  • 1 tbsp oil
Make it!
  1. Bruise the lemongrass with the side of a heavy knife, chop off the end and peel off the outer leaves. Roughly chop it and the garlic, spring onions, ginger and chilli. Blitz to a paste in a food processor along with the lime, soy sauce and fish sauce.
  2. Add the flaked fish and blitz again briefly - you want to keep a bit of texture. Stir in the chopped coriander, pepper, and enough plain flour to bind the mixture.
  3. Scoop out golf ball sized dollops of mixture and shape into patties. Dust lightly with flour and leave to chill in the fridge for half an hour.
  4. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes for a few minutes on each side until golden-brown. Gently pat them on some kitchen roll to remove any excess oil.
Serve with sweet chilli sauce or lime-spiked mayonnaise. I ate mine with some very traditional (honest) curly fries on the side.

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