Thai Fish Cakes
Such a easy dish and flavour packed, this one is a real crowd pleaser.
Because who doesn’t love fish cakes?
For the Fish Cakes 500g Mackerel fillets skin on 1 Egg 1 heaped TBSP Panang curry paste Finely diced red onion Finely chopped chilli Chopped green beans Chopped spring onions 1 TBSP fish sauce Salt
For the Sauce Thai basil sliced 1 Garlic clove 1 TBSP palm sugar 1 TBSP Chinese vinegar 2 TBSP fish sauce Chopped chilli Juice of 3 limes 2 TBSP sweet chilli sauce
Method. Use a wet spoon to scrape the flesh away from the mackerel skin. The wet spoon will make this process easy. Trying to do it in small shavings will help with achieving the pasty consistency your after
From here add all your other ingredients for the fish cakes and begin to knead this together with your hands. It will take a few minutes to form a beautiful, sticky, pasty consistency.
Once its sticky and formed a ball, lift the ball and slam it back into the bowl, repeating this a few times. Clean your hands, and then with wet hands shape small balls to form your fishcakes.
Continue to keep wetting your hands to prevent the mixture from sticking to you.
In a bowl combine all the dipping sauce ingredients together and mix until the palm sugar is dissolved.
Heat oil to 220 degrees, place fish cakes in hot oil, being conscious not to overcrowd the pan.
Once golden, remove the fishcakes from the oil, placing them on paper towel to cool.