I love these fishcakes, they taste amazing and are surprisingly easy to make. You will have a lot of the thai curry paste left over, so I separate mine out into individual containers, each with 5tbsp in them and then defrost it the next time I make this dish. When I do that it only takes a few minutes to make and becomes a really easy mid-week meal. Be warned though, once you eat these you will not be able to return to normal fish cakes ever again.
Ingredients
For the Red Thai Curry Paste
- 3 tbsp Lemon Juice
- 3 tbsp Lime juice
- 2 tbsp Garlic Infused Olive Oil
- 1 tbsp Maple Syrup
- ½ tsp Ground Coriander
- ½ tsp Ground Black Pepper
- 1 tsp Ground Cumin
- 2 tsp Ground Ginger
- 1 tsp Ground Turmeric
- 1 tsp Asafoetida
- ½ tsp Sea Salt
- 1 Red Bell Pepper, seeds removed and chopped
- 2 Red Chilli, seeds removed and chopped
- 1 Stalk Lemongrass, root and tip removed, remainder chopped
- 6 Spring Onions, green parts only, chopped
- 1 Medium Lime, zested
For the Fishcakes
- 700g Firm White Fish i.e. cod or halibut, skinned and pin-boned
- 2tbsp Fish Sauce
- 1 tsp Sugar
- 6 lime leaves, thinly shredded
- 100g Green Beans, thinly sliced widthways (about 3mm wide)
- 2tbsp Vegetable Oil (or other neutral oil)
Utensils
- Small Bowl
- Food Blender, with a large and small bowl
- Large Bowl
- Plate
- Large Frying Pan
- Kitchen Turner/Flipper
Method
- In a small bowl combine the Lemon juice, Lime juice, Garlic infused olive oil and Maple Syrup. Stir to combine and leave to one side
- Place all the remaining ingredients for the curry paste into the small bowl of your food processor. Blend until finely chopped. You may need to scrape it down to avoid pieces trying to escape.
- With the blender still running very slowly pour the combined liquids into the food processor and blend until fully combined. Set aside
- In the large bowl of the blender, place the fish. Blend until finely chopped.
- Add in 5tbsp of the red thai curry paste (you will have a lot left over, which you can freeze, as mentioned above), the fish sauce, sugar and lime leaves. Blend again until fully combined, you may need to scrape it down to fully incorporate it.
- Put the fish mixture into the large bowl. Add in the green beans and mix with your hands until fully combined.
- Now for the strange part. Pick up a handful of the fish mixture and throw it against the side of the bowl a few times. This changes the proteins in it and firms it up. Repeat with the remaining mixture
- Shape the fishcakes into 8 separate cakes. Size is a personal preference but mine are about 1cm think and 5cm wide.
- Heat the oil in the frying pan on a high heat. Once it is hot, add in the fish cakes. You may need to do this in two batches. Once added, reduce the heat to a medium-high and cook until browned and cooked through, about 4 minutes on each side. Serve
