Thai Fish Cakes with Coconut Rice Recipe
It's quick and easy to whiz up the fish cake
mixture, but you need time to pat them into shape and cook them. You can
serve them on their own with a sweet chili dipping sauce as a starter.
Ingredients: (Serves 4)
Fish Cakes:
450 g/1 lb skinned white fish fillets, such
as cod or coley, roughly cut into chunks
6 scallions (spring onions), finely chopped
1-2 tablespoons red curry paste
1 tablespoon Thai fish sauce
2 egg whites
Peanut (groundnut) or vegetable oil, for
shallow-frying
Coconut Rice:
2 tablespoons peanut (groundnut) or
vegetable oil
1 onion, chopped
225 g/8 oz jasmine rice
400 ml/14 fl oz canned coconut milk
1 tablespoon red curry paste
1 tablespoon Thai fish sauce
Handful of fresh cilantro (coriander),
chopped
To serve:
Lime wedges
Sweet chili dipping sauce
Method:
For the fish cakes, put all the ingredients
except the oil in a food processor and process to a coarse paste. Use
damp hands to shape into 12 small, flat cakes. Cover and chill in the
refrigerator for 30 minutes.
For the coconut rice, heat the oil in a
preheated wok, add the onion and stir-fry over a medium-high heat for 2
minutes. Add the rice and stir-fry for 30 seconds, until coated with the
oil. Add the coconut milk, curry paste and fish sauce and bring gently
to the boil, stirring occasionally. Reduce the heat and simmer gently
for 10-15 minutes, until the rice is tender, adding a little boiling
water or stock if necessary. Stir in the cilantro.
Meanwhile, heat enough oil to cover the base
of a large frying pan, add the fish cakes, in batches and cook over a
medium heat for 3 minutes, then turn over and cook on the other side for
2 minutes, or until browned on both sides. Remove with a slotted spoon,
drain on kitchen paper and keep warm while you cook the remaining fish
cakes.
Spoon the rice onto serving plates, top with
a few fish cakes and serve with lime wedges and sweet chili dipping
sauce, if using.
Happy Cooking,
Carol |
