Save Recipe
Thai Fish Cakes
You don’t need to use an expensive fish for these so it’s a great way to use sustainable species that you may not be familiar with.
Prep Time
5 mins
Cook Time
15 mins
Serves
18
Finger Food
Gluten Free
Dairy Free
Potluck
Asian
Party
Healthy
Pescatarian
$
Quick & Easy
Snacks & Starters
Kids
Seafood
Ingredients
250 g fresh white fish fillets, boneless and skinless
1 egg
1 lime, finely grated zest of
2 tbsp chopped coriander
1 tbsp red curry paste
2 tsp fish sauce
1 tsp soft brown sugar
neutral oil, to fry
microgreens, to garnish
Method
STEP 1
To make Vietnamese Dressing, place all the ingredients in a small bowl and stir to combine. You're going to use this as a dipping sauce.
STEP 2
Combine fish, egg, lime zest, coriander/cilantro, Red Curry paste, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste.
Do not overprocess – you want texture to the fish cakes.
STEP 3
Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side).
They can be made a few hours in advance, chilled until needed and reheated in an 180°C/350°F oven for 5 minutes.
Serve warm or at room temperature garnished with microgreens or small salad leaves and accompanied by Vietnamese Dressing.
