Tiny, dainty fish cakes or croquettes, just sufficient for one or two bites, are made in all Asian countries. These fish cakes go well with light wines and can be made up for a wine-and-cheese evening with friends.
Ingredients: (Serves 4-6)
- 2 cm/1 inch length coriander root
- 10 black peppercorns
- 4 cloves garlic, peeled and chopped
- 2 red chillies, seeded if desired, and chopped
- 300 g ( 11 oz) Ling or bream fillet or crabmeat, prawns (shrimps) or squid
- 25 g/1 oz breadcrumbs or rice flour
- 2 tablespoons Thai fish sauce
- 2 eggs, yolks and whites separated
- 25 g/1 oz coriander leaves (cilantro), chopped
- 3 tablespoons coconut cream
- 2 tablespoons cooking oil
Method:
Place coriander root, peppercorns, garlic and chillies into a blender and process into a paste. Set aside in a bowl.
Similarly, blend fish, crabmeat, prawns or squid, then mix well with coriander-peppercorn paste. Add breadcrumbs or rice flour and mix until mixture leaves the sides of bowl.
Add fish sauce to paste. Beat egg yolks and add. Mix in coriander leaves, then gently stir in coconut cream.
Divide mixture into greased ramekins, patty tins or cupcake molds. (Traditionally, this dish is steamed in Thai fish cake molds or banana leaf cups.) Steam molds for about 15 minutes over boiling water. Wipe any condensation away with a towel.
When cakes are firm, remove from steamer and drain. Remove fish cakes from molds and dip in beaten egg white.
Heat oil and fry fish cakes until golden brown. Drain and serve.
As a variation to this recipe, skip frying the fish cakes and serve steamed.You may also omit steaming and fry the fish cakes instead. Just add more flour to the mixture to make it firm, then shape into balls and deep-fry.
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