Thai Fishcakes


Serves four people:
600g white fish (cod or pollack)
Spring onions, thinly sliced
1 tbsp Thai curry paste
2 tbsp light soy sauce
1 egg
2 tbsp matzo meal
Handful chopped fresh coriander or parsley

Sweet chilli sauce
Juice of 1 lime

Blend the fish, spring onions, curry paste, soy sauce, egg, matzo meal and coriander in a food processor, until broken down but not totally smooth.

Using slightly wet hands, shape this mixture evenly into 12 fishcakes. Put into the refrigerator for at least 30 minutes.

Meanwhile, mix the sweet chilli sauce and lime juice.

Heat oil. When hot enough gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.

Serve fish cakes immediately with the chopped cucumber and sweet chili sauce drizzled over.

13 thoughts on “Thai Fishcakes

  1. Sounds really nice and simple. You could use coley or whiting instead of pollack and cod, they are cheaper and yet in many ways better. I find they have a better consistency for these sorts of things.

  2. This sounds like a really nice twist on the usual fish cakes.
    Leora: Mark Bittman has a recipe for curry paste in his How To Cook Everything and How to Cook Everything Vegetarian (the HP library has both books). Basically, for red curry paste, the recipe calls for pureeing 10 Thai red chilies, 1 T lime zest (or 4 lime leaves), 1 tsp. EACH of toasted cumin seeds and toasted coriander seeds, 2 stalks lemon grass, 2 shallots, 4 cloves garlic, 1″ ginger, 3 T cilantro stems, and 3 T peanut oil. For green curry paste, substitute green chilies and add a T of turmeric. It makes 3/4 cup of paste.

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