Thai Fishcakes

Ingredients

Red Curry Paste

• 8 dried red chillies, soaked until soft

• 50 g galangal, finely chopped

• 2 stalks lemongrass, bruised and finely chopped

• 4 stalks lesser ginger (krachai), finely chopped

• 4 Thai shallots, finely chopped

• 2 garlic cloves, finely chopped

• 1 tbsp shrimp paste

• ½ tsp white peppercorns, lightly toasted and crushed

• 1 tsp salt

Fish Cakes

• 200 g white fish fillet (such as hake, cod or pollock), chopped

• 50 g green beans, finely sliced

• Small handful coriander, finely chopped (reserve leaves for garnish)

• 1 lime leaf, finely sliced

• 3–4 tbsp red curry paste

• 1 tsp Green Dragon cornflour

• 2 tsp fish sauce

To Cook & Garnish

• Vegetable oil, for deep frying

• Coriander leaves

• Extra finely sliced lime leaf

• 1 red chilli, thinly sliced (optional)

Make the curry paste

Using a mortar and pestle, start with the salt to act as an abrasive. Add the soaked dried chillies and pound until broken down.

Add the lemongrass and galangal and continue pounding until smooth.
Add the shallots and garlic and pound again, working the paste for 10–15 minutes until fine and aromatic.

Tear in the lime leaf, then add the shrimp paste and crushed white pepper. Pound briefly until fully incorporated.
The paste should be smooth, deep red and intensely fragrant.

Prepare the mix-ins

• Finely chop the coriander stems (reserve leaves for garnish).

• Remove the central vein from the lime leaf and finely slice.

• Top and tail the green beans, then slice thinly (do not blanch – the crunch adds texture).

Blend the fish

Place the chopped fish into a food processor.
Add 3–4 tablespoons of the curry paste and blend until smooth.

Add the cornflour and fish sauce, then blend briefly again.
The mixture should be smooth, sticky and elastic.

Transfer to a bowl.

Fold through vegetables

Add the coriander stems, lime leaf and green beans to the fish mixture.
Mix thoroughly until evenly distributed.

Fry the fish cakes

Heat vegetable oil in a deep pan to medium-high (around 170–180°C).
Test by dipping in a wooden spoon handle - if it bubbles, the oil is ready.

Shape the mixture into small patties or quenelles using two spoons.
Carefully lower into the hot oil and fry for 4–5 minutes, turning occasionally, until golden brown and cooked through.

Remove and drain on kitchen paper.

Serve

Garnish with coriander leaves, sliced lime leaf and red chilli.
Serve hot as a snack, starter or part of a Thai spread.

FAQs:
Q: What fish is best for Thai fishcakes?
A: White fish like hake works perfectly. Adding prawns gives extra texture and flavour.

Q: Can I make the curry paste ahead of time?
A: Yes, the red Thai curry paste keeps well in the fridge for up to a week.

Q: How do I get a bouncy texture in Thai fishcakes?
A: Use a blender to mix fish with curry paste, then bind lightly with cornflour and fold in vegetables gently.

Q: Can I substitute ingredients?
A: You can adjust chilies for spice, or use other white fish if hake isn’t available.