Fish Entrees Asian

Thai fishcakes

Name: Thai fishcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24
Cuisine: /asian, /asian recipes
Ingredients: 500g white fish fillets (such as snapper or ling), skinless, boneless; 1 tablespoon green curry paste; 2 snake beans (or 4 green beans), finely chopped; 1 tablespoon coriander leaves, chopped; 1 egg, lightly beaten; 2 teaspoons light soy sauce,; 1/2 lime, juiced; 1/3 cup (50g) rice flour; Sunflower oil, to shallow-fry; Sweet chilli sauce and lime wedges, to serve

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25m

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by Louise Pickford

Food stylist and author

Oct 03, 2015

With a kick of sweet chilli, these authentic fish cakes make a quick and yummy meal.

500g white fish fillets (such as snapper or ling), skinless, boneless
1 tablespoon green curry paste
2 snake beans (or 4 green beans), finely chopped
1 tablespoon coriander leaves, chopped
1 egg, lightly beaten
2 teaspoons light soy sauce,
1/2 lime, juiced
1/3 cup (50g) rice flour
Sunflower oil, to shallow-fry
Sweet chilli sauce and lime wedges, to serve

Method

1.

Whiz fish in a food processor until coarsely minced. Transfer to a bowl with green curry paste, beans, coriander leaves, egg, soy sauce, lime juice and rice flour. Combine well.
2.

Using damp hands, take 1 heaped tablespoons of the mixture for each fishcake and shape into 5cm patties. Heat 1cm sunflower oil in a frypan over medium-high heat. In batches, cook fishcakes for 2 minutes each side or until golden. Drain on paper towel and keep warm in a low oven while you cook the remaining cakes.
3.

Garnish with coriander and serve with sweet chilli sauce and lime wedges.