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.

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Prep Time 20

Cook Time 10

Total Time 30

Course: Snacks

Cuisine: Thai

Ingredients Method

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

Method

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.