Learn . Laugh . Eat

Recipe of the month: Thai Spiced Fish Cakes

Prep:

Cook:

The Fish Mix

  • 100g white fish fillet
  • 150g squid
  • 100g deshelled and deveined prawns
  • ½ bunch of coriander
  • 1 Birdseye chilli
  • 1 lemon grass
  • 3 kaffir lime leaves
  • 1 zest of lime

Salt to taste Pepper to taste

  • 1 tbsp corn flour

The Sauce

  • 5 tablespoons fish sauce
  • 1 lime
  • 1 Birdseye chilli
  • 3 tablespoons honey
  • 2 cloves garlic
  • Coriander

Preparation

The Fish Mix

  1. Finely chop the chillies
  2. Remove the outer leaves of lemon grass and finely chop the heart of lemon grass
  3. Place both the above, the coriander, limes leaves and lime zest in a food processor and churn until all finely chopped
  4. Remove and place in a small prep bowl
  5. Slice the white fish fillet and squid and prawns into medium size pieces
  6. Pat the fish and squid dry with kitchen towel
  7. Place in food processor and churn until a smooth paste is formed
  8. Remove from processor into a large mixing bowl
  9. Mixed with the prepared herbs and 1 heaped tbsp corn flour
  10. Separate into small balls and press down to form a patty

The Sauce

  1. Finely chop the garlic and chilli and place in small prep bowl
  2. Add the sauces and honey and mix until all honey is dissolved

Cooking

Deep fry patties at 180°C until golden brown or pan fry on medium heat for the healthier option

Serving

Serve fish cakes with the sauce on the side to dip.


The Fish Mix

  • 100g white fish fillet
  • 150g squid
  • 100g deshelled and deveined prawns
  • ½ bunch of coriander
  • 1 Birdseye chilli
  • 1 lemon grass
  • 3 kaffir lime leaves
  • 1 zest of lime

Salt to taste Pepper to taste

  • 1 tbsp corn flour

The Sauce

  • 5 tablespoons fish sauce
  • 1 lime
  • 1 Birdseye chilli
  • 3 tablespoons honey
  • 2 cloves garlic
  • Coriander

Preparation

The Fish Mix

  1. Finely chop the chillies
  2. Remove the outer leaves of lemon grass and finely chop the heart of lemon grass
  3. Place both the above, the coriander, limes leaves and lime zest in a food processor and churn until all finely chopped
  4. Remove and place in a small prep bowl
  5. Slice the white fish fillet and squid and prawns into medium size pieces
  6. Pat the fish and squid dry with kitchen towel
  7. Place in food processor and churn until a smooth paste is formed
  8. Remove from processor into a large mixing bowl
  9. Mixed with the prepared herbs and 1 heaped tbsp corn flour
  10. Separate into small balls and press down to form a patty

The Sauce

  1. Finely chop the garlic and chilli and place in small prep bowl
  2. Add the sauces and honey and mix until all honey is dissolved

Cooking

Deep fry patties at 180°C until golden brown or pan fry on medium heat for the healthier option

Serving

Serve fish cakes with the sauce on the side to dip.

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