Tuesday, 4 January 2011
Thai spiced fish cakes
Finger food can be tricky to get right - ideally there should be hot and cold options, some veggie of course, with each slipping down in just a bite or two at the most. And all easily made with the minimum of fuss and bother on the night, no flapping allowed.
These spiced fish cakes fulfilled the hot/fish quota for my simple NYE supper, and could be cooked ahead and warmed in the oven for a few minutes in the evening. It's better not to send your guests home with their hair smelling of deep frying if at all possible! Saying that, mine all went home smelling like bonfire.
Serves 6 as a starter
750g firm white fish, such as pollock, cod, haddock or coley
50g french beans, cut into 0.5cm slices
1 stick of lemon grass, topped, tailed and with the outer layer removed, finely chopped
1 spring onion, finely chopped
the grated zest of a lime
2 tbsp finely chopped coriander leaf
1 large egg
1 tbsp Thai fish sauce
1 tsp demerara sugar
1 tsp green Thai curry paste
½ tsp salt
300ml sunflower oil (or more, depending on the size of your pan)
Sweet chilli sauce, to serve
1) Wash and dry the fish, then blend to a paste in a food processor or using a hand blender. Stir in all the other ingredients then leave to chill and firm up in the refrigerator for an hour.
2) Scoop out tablespoon sized portions of the mixture and form into patties. Heat the oil in a deep frying pan (it should be about 2cm deep) then fry the fish cakes over a medium heat until golden brown. This should take only a couple of minutes. Drain on kitchen paper, and serve hot with a chilli dipping sauce.