Do you like Thai food? I love it so much we spent our honeymoon in Thailand. It was a blissfully relaxing holiday and we had a wonderful time trying all sorts of new dishes.
This recipe — Crunchy Thai Fish Cakes — takes a fairly typical fish cake recipe and transforms it with the addition of both slivered and flaked almonds. The almonds give the fish cake more substance and an interestingly crunchy texture mixed in with the smooth minced fish.
You could serve this dish as is, with just a sweet chilli sauce to accompany it or you could turn it into a salad by adding some mixed lettuce leaves, diced cucumber, red capsicum and red onion, and making a rice wine vinegar, lime juice, fish sauce, chilli and brown sugar dressing. It would also be lovely served with freshly washed whole iceberg lettuce leaves to wrap the balls in.
As you can see I firmly believe in keeping things nice and relaxed in the kitchen. Enjoy!
- 400 grams firm white fish (I used pink ling)
- 2 tablespoons red curry paste
- A handful of fresh basil leaves
- 1.5 - 2 tablespoons fish sauce
- 1 egg
- 30 grams slivered almonds
- 30 grams flaked almonds
- 2 tablespoons flour + 5 more tablespoons for dredging (use rice flour or other gluten-free alternative if you like)
- 2 tablespoons vegetable oil or light olive oil
- Place fish, curry paste, basil leaves, fish sauce, egg, almonds and 2 tablespoons flour in a processor and blend until just combined. You don't want to overdo this - minced fish is fine but if you blend it too much it will turn into fish juice. Eeww.
- Sprinkle the other five tablespoons of flour onto a large plate or chopping board
- Use a dessert spoon to scoop up the mixture and roll it into a firm ball. It will be quite moist and a bit sloppy.
- Roll the ball gently around on the floured surface until they are evenly coated with a light layer of flour.
- Repeat with the remaining mixture until it is all gone. I made 21 balls.
- Heat up a large, non-stick fry pan until smoking and then add oil.
- Gently roll the balls into the fry pan and cook on a medium heat for five minutes before turning and cooking for another five minutes.
- Roll balls around so that the untouched surface cooks a bit and cook for another 3-4 minutes until nicely brown.
- Remove and serve immediately with sweet chilli sauce or as described above.