Thai Fish Cakes
Inspired by one of
Rick Stein's series
of TV programmes
("Taste of the Sea")
Rick Stein got the idea
for this version of Thai
fishcakes from Australia.
He also reckons there is
"nothing to them" - just
fish and flavourings, and
they should be within the
grasp of any would-be chef
who can operate a food
processor without losing
a finger (which rules me
out - T.A.).
Ingredients
* Fresh coriander/cilntro leaves
& stems - chopped - as much as you can stand
* Fish fillet - around 500g - firm white fish
normally, but experiment
* Lime - juice of half to one small fruit
* Chilli pods - depends on your taste and the
type of chilli - slice thinly
* Egg - chicken's - one
* Brown sugar - 1 or 2 teaspoons
* Red Thai Chilli paste - 1 teaspoon or 2
depending on palate
* Fish sauce - 1 tablespoon
* Kaffir lime leaves - 2 or 3
* Green beans - one handful - diced into discs
Shove everything except the beans into
a food processor and macerate for long
enough (30 seconds or so) to thoroughly
mix all the ingredients, but not for
long enough to turn into baby food.
Then mix the diced green beans in and
form into small balls, flattened for
frying.
Fry in shallow fat and turn over when
browned on one side.
Serve with a dipping sauce as follows:-
* Mix some sugar into a mixture
of water and vinegar (experiment
to suit your palate)
* Add finely diced coriander, cucumber,
carrot, onion and chillie
* Slap in a dash of fish sauce
The beans are as much for texture as for
nutrition.
They are also a conversation piece - it
is not usually obvious what these little
green discs are.
--
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