Longing for that perfect savory accompaniment to tea on a time-stops-still lazy Sunday afternoon ? Yet bored with pakoras. And in no mood to stir up something painstakingly elaborate ?
Heres my panacea – Thai fish cakes.
Packed with the aroma of kaffir lime, redolent of galangal (or its cousin ginger) and spiked with the deceptive size-doesnt-always-matter bird’s eye chillies, every bite of the flavor-steeped fish cake, doused in a sinful sweet chilli dip, leaves you yearning for even more.
Thai Fish Cake
Thai Fish Cake. Packed with the aroma of kaffir lime, redolent of galangal (or ginger) and spiked with chilies, every bite leaves you yearning for more.
Ingredients
- 400 g bekti fillet(s)
- 1 egg
- 2 tsp garlic paste
- 1 tbsp galangal paste (if you don't find , don't fret - use ginger paste instead)
- 1/2 cup spring onions finely chopped
- 1/4 cup fresh coriander leaves finely chopped
- 2 - 3 birds eye chillies finely chopped (if you don't find birds eye chillies, use green chillies instead)
- 1 tbsp thai fish sauce
- 1 tbsp thai red curry paste (that's my cheat to punch in all the flavors without an inkling of a sweat)
- 2 tsp paprika
- 2 tsp lime juice
- 1 tbsp corn flour
- salt to taste
- vegetable oil for frying
Instructions
- Paste the fish fillets in an electric blender till you reach a very fine minced texture. Keep aside.
- Now blend all the other ingredients (except the oil and cornflour) until smooth. Mix gently with the fish paste.
- Shape the 'dough' into small cakes and lightly dust with cornflour. Refrigerate for 15-30 minutes.
- Heat the oil in a frying pan and fry the fish cakes until crisp and brown, turning once during cooking.
- Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
- Serve hot with a sweet chili dip.
Excellent and easy recipe