Thai Fish Recipe
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This thai fish recipe takes humble old cod and spices it up.
You can of course substitute any type of fish - thai fish cakes are often associated with crab and you could use crab meat instead.
Thai Fish Cakes
1lb (450g) cod fillet - skinned and boned
3 spring onions (scallions) sliced
2 tbspn fresh coriander - chopped
2 tbspn thai red curry paste
1 green chilli - deseeded and chopped
1 lime - grated rind and juiced
oil (for cooking - groundnut or your favourite)
salad to serve - lettuce, shredded spring onions, coriander sprigs and lime wedges
Cut the fish into chunks and blend in a food processor.
Add the onions, coriander, curry paste, chilli and lime rind and juice and process until smooth.
Allow the mixture to rest for a little while - it'll be quite warm from the processing and will stick to your hands.
Lightly flour your hands and make the mixture into 16 little cakes or 8 larger ones.
Allow them to rest in the fridge for about 1 hour before cooking.
It's best to use a wok to cook the thai fish cakes as you will need less oil.
Heat the oil until it's smoking - fry the fish cakes for about 6 minutes in total, turning so that they don't burn.
Serve this thai recipe on a bed of salad leaves and garnish with shredded spring onions, coriander and lime wedges.
Absolutely delicious.
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Thai Fish Recipe - to Seafood Recipe Index
