See Also: Thai-style fishcakes(recipes)
Thai fishcakes served with Thai cucumber salad(recipes)
Thai-Style Chicken Thighs(recipes)
Thai-style beef salad(recipes)
Thai-Style Pork Kabobs(recipes)
Thai-Style Chicken Curry(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Thai-Style Warm Noodle Salad(recipes)
Fishcakes(recipes)
Fishcakes with tartare sauce(recipes)

Thai-style fishcakes (recipes)


Serves 4



Cooking and preparation

30 minutes preparation, less than 10 minutes cooking



Ingredients



300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)

sea salt

1 tbsp olive oil, for drizzling

4 tbsp vegetable oil or olive oil, for frying

flour, for dredging





For the Thai flavouring ingredients

3-4 lime leaves

1 large red chilli

4cm/1in piece fresh root ginger

2 garlic cloves

2 stalks lemongrass

200g/7oz potatoes, mashed and cooled (about two medium potatoes)

2 tsp fish sauce

small handful fresh coriander, root included

1 lime, juice only





To serve

fresh lime wedges

ready-made sweet chilli sauce, for dipping





Method

1. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.



2. 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.



3. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.



4. Slice the chilli in half and remove the seeds. Finely chop.



5. Peel the ginger and finely chop.



6. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.



7. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.



8. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.



9. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.



10. Break up the cooled fish and add it to the bowl. Mix the ingredients together well.



11. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.



12. Heat some 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.



13. 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.



14. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.





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Step by Step



Step 1

Preheat oven to 200C/400F/Gas 6. Skin the fish and remove any bones.





Step 2

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.





Step 3

While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.





Step 4

Slice the chilli in half and remove the seeds. Finely chop.





Step 5

Peel the ginger and finely chop.





Step 6

Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.





Step 7

Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.





Step 8

Chop the lime leaves, chilli, ginger and lemongrass together on a chopping board until all ingredients are all very finely chopped.





Step 9

Place the finely chopped ingredients into a large mixing bowl. Add the mashed potato and a dash of fish sauce.





Step 10

Break up the cooled fish and add it to the bowl. Mix the ingredients together well.





Step 11

Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.





Step 12

Heat some olive oil or vegetable oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.





Step 13

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.





Step 14

Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.