Thai fish cakes
Summer means it's time to get outside and light the barbie. For something a bit different, I have been making Thai fish cakes - they cook incredibly well on the flat plate of my barbie. The mix of chilli, ginger, coconut and lime leaf is so refreshing in an outdoor setting with an ice cold beer.
Ingredients
4 makrut lime leaves, snipped into thin strips with scissors
3 green onions, sliced
1 thumb-size piece of ginger, grated
3 garlic cloves
2 red chillies, chopped
500g white-fleshed fish fillets, skinned and boned
5 tbsp coconut milk
2 tbsp fish sauce
½ tsp ground cumin
1 tsp ground coriander
1 tsp palm sugar
Method
Place the lime leaf strips, green onion, ginger, garlic, and chillies in a food processor and pulse to make a thick paste. Cut fish into chunks and add to the food processor with the coconut milk, fish sauce, cumin, coriander and sugar and process to a firm paste.
Using your hands, take a small ball of paste, pat it into a fish cake shape and set it on a clean plate. Repeat with the remaining mixture. While making the cakes, rinse your hands every so often with cool water to stop the paste from sticking. Put the plate of fish cakes in the fridge for 10 minutes to firm up.
Preheat a barbecue plate and oil lightly. Place the cakes on the barbecue and fry for 30 seconds to one minute before turning. Fry until golden-brown and drain on paper towel. Serve immediately with your favourite chilli sauce or some finely sliced chilli and coriander.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/thai-fish-cakes-20150105-3nkgl.html