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–+ servings
thai style fish cakes

Thai Style Fish Cakes

Mitch Tonks
Easy to make and really tasty homemade fish cakes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine 🇹🇭 Thai
Servings 4
Calories 295 kcal
How Difficult Easy

Ingredients
  

  • 300 g whiting fillets
  • sea salt
  • 1 tbsp olive oil for drizzling
  • 4 tbsp olive oil or vegetable oil for frying
  • flour for dredging

For the Thai flavouring ingredients

  • 3-4 lime leaves
  • 1 red chilli large
  • 4 cm fresh root ginger
  • 2 cloves Garlic
  • 2 stalks lemongrass
  • 200 g potato cooked, mashed and cooled (about two medium potatoes)
  • 2 tsp fish sauce or to taste
  • 1 handful fresh coriander root included
  • 1 lime juice only, or to taste

To serve

  • fresh lime wedges
  • ready-made sweet chilli sauce for dipping

Instructions
 

  • Preheat the oven to 200°C/Fan °°180°C/Gas 6. Skin the fish and remove any bones.
  • Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.
  • While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
  • Slice the chilli in half and remove the seeds. Finely chop.
  • Peel the ginger and finely chop.
  • Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
  • Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
  • Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
  • Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
  • Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
  • Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
  • Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
  • Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
  • Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.

Nutrition

Calories: 295kcalCarbohydrates: 25gProtein: 16gFat: 16gSaturated Fat: 2gFiber: 2gSugar: 10g
Keyword fish
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