Thai-style fishcakes
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Loading... - Arif Siregar
- 12 Aug 2022
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It’s a recipe that I adapted from a traditional Thai recipe, to try and achieve a more crunchy-textured, multi-flavoured taste. I hope you like it, if you try it.
We love it; in fact, my wife, Jane, once asked me to make it to mark a special occasion we had, instead of going out to dinner. Now that is a recommendation.
Ingredients
· ½ kg firm fish, preferably Gurnard, cut into small (1 to 2cm) pieces
· 2 or 3 stalks of celery, finely chopped
· 1 or 2cm fresh ginger, finely chopped
· 4 spring onions, finely chopped
· 4 Tbs fresh coriander leaves, finely chopped, or coriander flakes
· ½ teaspoon white pepper
· 1 teaspoon salt
· 3 eggs, lightly beaten
· 3 Tbs cornflour
· 2 Tbs olive oil (or peanut oil), for frying
· 2 Tamarillos (tree tomatoes), peeled and finely sliced, for serving
· 2 green kiwifruit, peeled and finely sliced, for serving
· Chilli jam or chilli sauce for serving
Method
Combine chopped fish, vegetables, and coriander in a large bowl, and stir/mix.
Let stand for 30 minutes at least to allow flavours to mix. Add eggs and stir/mix. Add cornflour and stir/mix. Add seasoning and stir/mix.
Peel and slice fruit, and reserve.
Heat oil in the largest frying pan you have. Add your fish mixture to the hot pan, one tablespoon at a time, making sure the cakes don’t touch. Fry for a few minutes on high heat, then turn each cake over once, and fry the other side. Serve immediately with the reserved slices of fruit, and chilli jam/sauce on the side. Read More…
