Sesame Thai fishcakes Recipe

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serves:

6

Skill:

easy

Total Time:

00:45
plus chilling

Prep:

00:10

Cooking:

00:35
plus chilling

Nutrition per portion

RDA
Calories 316 kCal 16%
Fat 21g 30%
  -  Saturates 3g 15%

These Thai fishcakes with a sesame seed crust are a brilliant twist on a family favourite. Our Thai fishcakes use Pollock, which is a more sustainable choice, but if you had cod or haddock in you the fridge or freezer you could use that instead. We recommend serving the Thai fishcakes with an Asian-style salad, they make a delicious starter and would also be great as part of a party food spread. Why not plan a complete Thai-inspired feast?

Ingredients

  • 500g frozen pollock fillets, defrosted and chopped
  • 1 lemongrass stick, finely chopped, or finely grated zest of 1 lemon
  • 2 garlic cloves, crushed
  • Finely grated zest of 1 lime
  • 1 red chilli, deseeded and chopped
  • 2.5cm root ginger, finely grated
  • 2tbsp light soy sauce
  • To coat:
  • 1 egg white, lightly beaten
  • 5tbsp plain flour
  • 100g sesame seeds
  • You will also need:
  • Oil, for deep frying
  • Deep fat fryer
  • Sweet chilli sauce, to serve

Method

  • Tip the pollock on to a tray lined with kitchen paper. Cover it with kitchen paper and pat to remove excess moisture.

  • Tip the fish into a food processor, add the lemongrass or lemon zest, garlic, lime zest, chilli, ginger and soy sauce. Blitz to blend the fish to make a smooth consistency.

  • Line another tray with baking parchment, take 18tbsp of the mixture and shape into balls. Flatten slightly to make mini fishcakes.

  • Put the egg white into a small, shallow dish and scatter the flour and sesame seeds on to a tray.

  • Dip the fishcakes into the egg white, then the flour and sesame seeds, turning to cover. Chill for 20 mins or longer.

  • Heat the oil in a deep-fat fryer to 180°C. Fry 6 fishcakes at a time for about 6 mins, until they’re golden and cooked through. Keep warm in a low oven until needed. Alternatively, cool, chill and reheat them to serve in an oven at 200°C or Gas Mark 6 for 15 mins. Serve with sweet chilli sauce and an Asian-style salad.

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