Spicy Thai Style Fish Cakes

200g white fish, such as cod or haddock, patted dry
200g squid, cleaned and patted dry
200g raw prawns, peeled and patted dry
1 tablespoon cornflour
Salt and white pepper, to season
1 stalk lemongrass, very finely chopped
2 cloves garlic, finely chopped
2 to 3 kaffir lime leaves, very finely sliced
Zest of 1 lime
Small handful fresh coriander, roughly chopped
Handful green beans, very finely chopped
Vegetable oil, for pan frying
Sweet chilli sauce, to serve

PREPARATION

1. Prepare the Aromatics

Finely chop the lemongrass. If using UK-grown lemongrass, it may be more fibrous, so chop as finely as possible.

Remove the tough central stalk from the kaffir lime leaves and finely slice the leafy part.

Finely chop the garlic and zest the lime.

2. Dry and Blend the Seafood

Ensure the fish, squid and prawns are completely dry using kitchen towel. Excess moisture will prevent the mixture from firming up properly.

Cut into smaller pieces and place into a food processor.

Blitz until a smooth paste forms.

Add cornflour, salt and white pepper, then blitz again briefly until sticky and well combined.

3. Add Texture

Transfer the seafood paste to a bowl.

Fold in the chopped green beans for crunch.

Add coriander and gently mix through without overworking.

The mixture should feel sticky and hold its shape.

4. Shape the Fish Cakes

Lightly wet your hands to prevent sticking.

Shape the mixture into small flattened patties and place onto greaseproof paper.

COOKING

5. Pan Fry

Heat a thin layer of vegetable oil in a frying pan over medium-high heat.

Place the fish cakes into the pan without overcrowding.

Cook for about 3 minutes on one side until golden brown.

Flip and cook for another 3 minutes until crisp and cooked through.

The outside should be golden and crisp while the inside remains soft and springy.

6. Serve

Serve hot with sweet chilli sauce, or a simple dip of lime juice and fish sauce for a more traditional finish.

School of Wok Tips

• Pat seafood completely dry before blending to ensure a firm, bouncy texture.

• Slice kaffir lime leaves very finely so they distribute evenly through the mix.

• Add green beans at the end to maintain crunch and texture.

• Fry over medium-high heat so the outside crisps without overcooking the centre.

FAQs

What makes Thai fish cakes different?
They use a blended seafood paste flavoured with kaffir lime leaf and herbs, giving a springy texture and aromatic citrus notes.

Can I deep fry instead?
Yes? Traditional Thai fish cakes are often deep fried, but pan frying gives a lighter result.

Why are my fish cakes too soft?
This usually happens if the seafood was not dried properly before blending or if there is too much moisture in the mixture.