Thai-style fish cakes

Recipes / Fish

With a kick of sweet chilli, these authentic fish cakes make a quick and yummy meal.

Recipe «Thai-style fish cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 500g firm white fish fillets , coarsely chopped, 1/2 cup fresh coriander leaves, 35g cornflour, 2 tbsp fish sauce, 2 tbsp sweet chilli sauce , 1 egg, lightly whisked, 3 green shallots, ends trimmed, finely chopped, 50g green beans, finely chopped , 80ml vegetable oil, Lime wedges, to serve, Sweet chilli sauce, extra, to serve, 50g Asian salad mix, 1/2 cup fresh coriander leaves, 2 tbsp roasted peanuts, chopped, 2 tbsp olive oil, 2 tsp fresh lime juice.

Ingredients:

  • 500g firm white fish fillets , coarsely chopped 
  • 1/2 cup fresh coriander leaves 
  • 35g cornflour 
  • 2 tbsp fish sauce 
  • 2 tbsp sweet chilli sauce 
  • 1 egg, lightly whisked 
  • 3 green shallots, ends trimmed, finely chopped 
  • 50g green beans, finely chopped 
  • 80ml vegetable oil 
  • Lime wedges, to serve 
  • Sweet chilli sauce, extra, to serve 
  • 50g Asian salad mix 
  • 1/2 cup fresh coriander leaves 
  • 2 tbsp roasted peanuts, chopped 
  • 2 tbsp olive oil 
  • 2 tsp fresh lime juice 

Instructions

  1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
  2. Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
  3. Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
  4. Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.