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PostPosted: 06 Sep 2009, 09:50 
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Joined: 14 Mar 2009, 16:08
Posts: 622
I have been to Thailand about 8 times and am going back this summer and really
enjoy the street food there, there is a lot of catfish, cuttle fish, baby octopus for sale
from hawker stalls. This fishcake recipe is as authentic as they get. Now you can
shoot Wrasse and make good use of it! You would not want to waste better fish on making
these the Thais use Catfish. As the Wrasse meat is blended and mixed with egg... no more
funky texture! Perfect...

Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes
Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle
until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough
to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high
heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on
paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned
over the fish cakes at the table.

Method for cucumber relish
Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving
bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

I suggest you simply get the pre-cooked rice and micro wave it, although delicious the dish doesn't warrant
the frustrations of cooking rice.

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PostPosted: 06 Sep 2009, 10:29 
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Joined: 03 Nov 2005, 02:36
Posts: 1248
Looks pretty good but give it a go with a tablespoon of rice flour and skip the egg. The texture comes out heaps better I reckon and more like the ones I had in thailand. They come up pretty good with ab too.

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PostPosted: 10 Sep 2009, 11:55 
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Fanatical Senior Member

Joined: 14 Mar 2009, 16:08
Posts: 622
Not tired them with rice flour, I like them to be quite springy and airy so that they can absorb the dressing. I'll give the rice flour thing a go though ;)

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