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?
- 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
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.