Friday, August 08, 2014

Easy Thai Fish Cakes with Spicy Peanut Sauce


I am a huge fan of Thai food, having travelled to this amazing country and having sampled the incredible, flavourful local cuisine. So much so, that I keep most typical Thai staple ingredients in my fridge and cupboard - like curry pastes, coconut milk, fish sauce, kaffir lime leaves and lemongrass to name a few. 

I was at the fish market yesterday and picked up some local fresh cod and decided to make a fish cake, infusing the great exotic flavours of Thailand. The spicy, but tiny bit sweet peanut sauce is the perfect balance to the bold flavours in this delicious fish cake.

What You Will Need 

The Fish Cakes
350g fresh cod filets without skin, pin bones removed
1 Tbsp Thai fish sauce
2 tsp Thai red curry paste
1 Tbsp fresh lime juice
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled
1 egg white
3 Tbsp fresh cilantro, chopped
*Panko bread crumbs
Coconut oil for shallow frying

The Peanut Sauce
1 small red Thai chilli with seeds (de-seed for milder sauce)
1 Tbsp Bragg's or low sodium soy sauce
1 Tbsp lime juice
1 Tbsp coconut sugar (or brown sugar)
3 Tbsp crunchy natural peanut butter
4 Tbsp coconut milk

How Its Done

  1. Put the fish filets in a food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white; process until a smooth paste forms.
  2. Stir in cilantro and process until just mixed. Divide mixture into 8 pieces and roll into balls. Flatten to make round patties and set aside.
  3. For the dip: finely chop Thai chilli; place in a small saucepan with remaining ingredients and heat gently - do not boil. Adjust seasoning.
  4. Place Panko crumbs in a shallow bowl; dip each fish cake into crumbs to coat evenly; shallow fry fish cakes in about 1 inch of coconut oil for 3-4 minutes on each side until golden brown. Drain on paper towels and serve with spicy peanut sauce.
* Panko crumbs are available in Asian markets

Serves 4

Adapted from Quick and Easy Thai








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