Made with flaky cod, fresh coriander and aromatic lime juice, these crispy Thai fishcakes are ready in minutes and make a light starter or main.
Crispy fried fishcakes are a classic in many Asian countries. This recipe for Thai fishcakes combines the cod with fresh coriander and lime juice, two ingredients that are commonly used in Thai food and that give it its wonderfully light, aromatic flavor.
Quick and easy to make, the fishcakes can be served either as a starter, just with the spicy ginger dipping sauce, or as a light main with boiled white rice. Either way, they are delicious.
Tips:
- Cod is the best fish to use for this recipe, because it flakes so well. However, it is seriously overfished, and is in danger of becoming extinct. If possible, try to buy cod that has comes from sustainable sources, or replace it with another white fish such as haddock.
- For a dip with more kick, add some of the chili seeds to the sauce while it simmers. Remove before serving.
Recipe for Fragrant Thai Fishcakes
Serves 4.
Preparation time: 15 minutes.
Cooking time: 8 minutes.
Ingredients:
- 1 lb / 500 g cod filet
- 2 limes
- 1 egg
- 4 tablespoons flour
- Salt and pepper
- 1 spring onion, finely chopped
- Small handful fresh coriander, roughly chopped
- 2 tablespoons sunflower oil
- 3.5 fl oz / 100 ml ginger syrup
- 1 red chili pepper, deseeded and cut into narrow strips
Preparation:
- Wash the limes and grate a heaped teaspoon of zest from one of them. Cut them both in half and squeeze out the juice.
- Cut the fish into small pieces and put them in a blender with the lime zest, egg and flower. Blend until smooth. Add a little of the lime juice if the mixture is too thick to blend easily.
- Season with salt and freshly ground black pepper and stir in the spring onions and coriander (put about a teaspoon of coriander to one side for garnishing).
- With wet hands, divide the mixture into eight and form into round patties.
- Heat the oil in a large frying pan over a medium flame and fry the fishcakes for eight minutes, four minutes on each side.
- While the fishcakes are cooking, warm the ginger syrup, chili and lime juice in a small saucepan. Simmer on a low heat until the flavors have infused, about 5-6 minutes. Do not let the mixture burn. Remove from the heat and put into a small serving dish.
- Put the fishcakes on a plate and sprinkle with the remaining coriander. Serve with the spicy dipping sauce and, if eating as a main, boiled white rice.
The copyright of the article Fragrant Thai Fishcakes in Thai Food is owned by Cecily Layzell. Permission to republish Fragrant Thai Fishcakes in print or online must be granted by the author in writing.
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