Fish Recipes
Thai fish cakes
King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast Thai fish cakes.
Ingredients
- white fish: 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks
- prawns: 75g/2⅔oz raw king prawns, heads and shells removed
- curry paste: 2 tbsp Thai red curry paste
- fish sauce: 1 tbsp fish sauce
- caster sugar: 1 tsp caster sugar
- green beans: 60g/2¼oz green beans, finely sliced
- mint: 5-8 fresh mint leaves, finely chopped
- lime leaves: 5 fresh makrut lime leaves, finely chopped (optional)
- vegetable oil: 500ml/18fl oz vegetable oil, for frying
- sea salt: sea salt
Method for Thai fish cakes
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Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.
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Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.
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Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.
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To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.
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Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like.
Thai fish cakes