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This recipe was uploaded by Mango Ginger
I learned this dish on a cookery course I did on an island in southern Thailand called Koh Yao Noi, taught by a wonderful woman called Mina. This is Mina’s version of Thai fishcakes and it’s heavenly. I have made it twice since, and it has been spot on each time. I’m used to fishcakes being bulked out with potato, breadcrumbs or flour. But these are pure, sweet, delicate morsels of fish, flavoured with a wonderful yellow curry paste (the easiest of the thai curry pastes) and bound only with coconut milk and egg. They are deep fried but when something tastes this good, it’s worth the calories. They make a perfect starter or canapé with a sweet chilli sauce dip.
Time: 40 mins
Rating: Much easier than you’d think!
Serves: Makes 12 balls – Serves 3-4 as a starter or snack
2. Make sure there all the bones have been removed from the fish. Mince finely, either in a food processor or by chopping finely by hand.
3. Prepare the kaffir lime leaves. Cut out the tough stalk from the middle leaving two long halves. With a sharp knife, shred as finely as possible width-ways.
4. Combine all the ingredients for the fish cakes and stir well. You should be left with a moist paste.
5. Fill a wok with oil until it is about 5-6cm deep from the bottom. Heat until it is very hot and a tiny amount of the paste sizzles when dropped in. Spoon out a tablespoon of the mixture and using a second tablespoon, smooth it over to make a neater ball. Drop the ball into the oil.
6. Repeat and cook the fish in batches of 5-6 depending on the size of your wok. Turn them gently while they are cooking. Fry for about 4-5mins until they are nicely browned on the outside.
7. Remove with a slotted spoon and leave to rest on kitchen roll to absorb excess oil.
8. Serve hot with some sweet chilli sauce.