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Thai Fish Cakes (Almost!)


The reason I added the word "almost" to the title of this post is because these Fish Cakes would be more Thai-like had I thrown in some chopped chillies to spice things up. However, as I thought that our little cherub might want a slice of the action (or Fish Cakes in this instance), so out went the chillies.

The resulting Fish Cakes taste close to its counterparts we have tasted in restaurants, minus the spiciness though. Think: non-chilli otah. So, to upgrade it to adult food, I made a Thai Chilli Dipping sauce to go with it.

Taste test result: Spicy, sour and more Thai-Like, of course!

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Thai Fish Cakes
(adapted from Joy of Cooking - 1997 ed.)
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(A)
2 red chillies, deseeded (this is what I would have added)
1 shallot
2 cloves garlic
2 tbsp fish sauce
1 tsp salt
2 cm piece ginger, peeled
1 kaffir lime leave or some lime zest

(B)
500 gm firm white fish fillets
1 large egg

(C)
3 shoots spring onions, coarse chopped
2 shoots coriander leaves, coarse chopped

1. In a food processor, blend ingredients (A) until finely chopped.

2. Add ingredients (B) and proccess until the paste balls up on top of the blade. The resultant paste should be relatively dry and good for shaping.

3. Transfer the paste to a mixing bowl and stir in ingredients (C). Mix well.

4. Heat frying pan with sufficient cooking oil to cover the base of the pan. Shape the fish cakes and add to pan. Fry till golden brown.


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Thai Chilli Dipping Sauce
(By yours sincerely)

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6 red fresh chillies, deseeded and coarsely chopped
3 cloves garlic, minced
Juice of 1 lemon
2.5 tbsp fish sauce

1. In a bowl, combine chillies and garlic together. Pour lemon juice and fish sauce over. Mix well.

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