This is one of the easiest Thai snacks, but it is also one of the most misunderstood. The texture of the fish cakes should be slightly rubbery, with a textured outer coating. They should contain a good amount of spice and lots of lime leaves. I have done my utmost to keep this recipe authentic.
For the fish cakes
100g skinless salmon fillet
100g skinless cod fillet
150g prepared squid (or cuttlefish)
30g red curry paste
8 lime leaves, very finely shredded
2 snake (yard long) beans or green beans, chopped
1 tbsp fish sauce
1 large egg white
1 tbsp oyster sauce
200ml vegetable oil, for deep-frying
handful of fresh coriander
sweet chilli sauce
2 fresh red chillies, deseeded and finely chopped
½ cucumber, deseeded and chopped
15g roasted peanuts, chopped
Blend the salmon, cod and squid in a food processor until smooth. Add the red curry paste and pulse to mix.
Put all the other ingredients, except the vegetable oil, in a bowl. Mix in the fish mixture, then knead everything together for 5 mins until
smooth. To achieve a texture similar to the fish cakes from Thai street stalls, you should literally throw the paste into the bowl several times to make the mixture more elastic.
Heat the vegetable oil in a wok or deep frying pan to 180C or until the oil bubbles up around the handle of a wooden spoon. Drop heaped teaspoonfuls of the mixture into the hot oil and deep-fry in batches over a medium heat until golden, about 4 mins. Drain on kitchen paper.
Serve the fish cakes with a scattering of fresh coriander and a bowl of the sweet chilli sauce mixed with the chilli and cucumber and the chopped peanuts on top.
PER SERVING (6)
181 kcals • fat 14g • saturates 1g • carbs 2g • sugars 1g • fibre 1g • protein 11g • salt 1.1g