Sunday, September 26, 2010

Thai fish cakes with dipping sauce and herb salad

We have been quite into fish at the moment and have loved oven baking them in parcels which I have posted before. I had similar ingredients, but wanted to try something different. This would probably be rightup there in my TOP MEALS that I have made / eaten before. Per usual, I made it up as I went and don't really have a recipe, so I will try to put down how I made it here. Can't wait to have left overs for lunch - DEEEEELICIOUS! For something with alot of ingredients, it was very quick and easy and cheap for us because a lot of these ingredients I have already.

Fish Cakes:
In the food processor b;end the following ingredients.
- About 1/2 kg of white fish fillets chopped up (I used 3 of my frozen hoki fillets I get from aldi).
- 1 egg

- 3 dessert spoonfuls of corn flour
- a bunch of corriander leaves (maybe about 1/2 cup)
- a small bunch of mint (about 1/4 cup) - a splash of fish sauce (about 1 TBS)
- a splash of sweet chilli sauce (about 2-3 TBS)
- a splash of soy sauce (about 2 TBS)
- 2 cloves of garlic
- a handful of roasted peanuts

- 1 fresh chilli (omit if you don't like spice)

- 1/2 tsp of fresh ginger (or dried if you don't have it)

- 1 tsp of yellow curry paste
- 2 shallots
- a squeeze of lemon and lime (and some rind too if you want)
- a little salt and pepper
- about 1/4 cup bread crumbs to bind (you may need less or more depending on your mixture)

Once blended, spoon out with a dessert spoon into little patties. My mixture at this point was still a little sloppy and sticky. I was making it ahead of time, so I sprinkled a plate with bread crumbs and dollopped the mixture into little piles. Then I sprinkled more bread crumbs on top and put in the fridge for about 8-10 hours. By the time I went to cook them, they were firm and easy to roll and cook. You could make these ahead of time like I did or even freeze them for a quick meal on a busy night.

In batches, then shallow fried them in oil and placed in the oven to keep warm and make sure they were cooked through. They didn't take long either :)

Dipping Sauce
In a bowl I just added some soy sauce as a base. Then I added a tiny bit of soy sauce and olive oil (about a tsp). Then I chopped up some more shallots, chilli, corriander, ginger, sweet chilli sauce and a squeeze of lime juice and mix gently.

Spicy and Crunchy Herb Salad
I chopped up some corriander, shallots, mint. Sprinkle with some frech chilly and smashed roasted peanuts. Serve with lime wedges.

What I love so much about Asian food is apart from the fact taht so much of it is healthy, the experience of eating it is always fun!. Arrange the three elements above on a platter. Then you take a chucnk of the fish cakes, dip it in the sauce and top with some salad.

I hope you enjoy this like we did. DEFINITLEY having this again. Don't be put off by all the ingredients, it's worth it!
Lauren x


  1. We have never tried anything like this. We don't love fish at our house, but I"m always looking for a new way to prepare it, because I know it is so good for you! Thanks for the recipe.

  2. No worries. Am glad to share things across the globe ;) It is quite spicy, so you may adjust it if you are cooking it for kids. You could always use those cool chopsticks that are joined at the top for added fun. Let me know if you try it.



Related Posts with Thumbnails