Easy Thai fish cakes recipe

Click to rate
(71 ratings)
Sending your rating
makes: 24
Cost: not
Prep: 20 min
Cooking: 5 min
  • We earn a commission for products purchased through some links in this article.
  • These delicious little Thai canapés will amaze your guests, in both presentation and flavour.

    Ingredients

    • 1 stalk lemongrass, roughly chopped
    • 1 large clove garlic, peeled
    • ½ inch (1 cm) piece fresh root ginger, peeled and roughly chopped
    • 3 level tbsp fresh coriander leaves, plus a few sprigs to garnish
    • 2 kaffir lime leaves, roughly chopped (if unavailable, leave them out)
    • 1 lime, zest only
    • 1 medium red chilli, deseeded
    • 75g creamed coconut
    • ½ small red pepper (use only ¼ if it's a large one), deseeded and roughly chopped
    • 450g white fish fillets (such as haddock), skinned and cut into chunks
    • 2 level tbsp lightly seasoned plain flour
    • 2-3 tbsp groundnut or other flavourless oil, for frying
    • salt and freshly ground black pepper
    • sweet chilli dipping sauce, to serve

    Method

    • Put the lemon grass, garlic, root ginger, coriander leaves, kaffir lime leaves, lime zest, chilli, creamed coconut and red pepper into a food processor and blend to a smooth paste.

    • Add the chunks of fish and process again briefly until the fish is blended in smoothly. Tip the mixture into a bowl, add some seasoning and shape the fishcakes into 24 fairly small, thin, flattish, round shapes about 2 inches (5 cm) in diameter. (TIP: You can make them ahead to this stage – spread them out in a single layer, cover with clingfilm and keep them in the refrigerator till needed)

    • To cook the fishcakes, coat them in the seasoned flour. Heat 2 tablespoons of the oil in the frying pan over a high heat and, when it’s really hot, turn the heat down to medium and fry the fishcakes briefly for about 30 seconds on each side to a pale golden colour – you will need to cook them in several batches, adding a little more oil if necessary.

    • As the fish cakes cook, transfer to a warm plate lined with kitchen paper, and keep warm.

    • Serve with sweet chilli dipping sauce, and garnish with the remaining coriander

    Click to rate
    (71 ratings)
    Sending your rating