You know that thing where you cook something with the intention of blogging it, forget about it, go back to it and than can’t remember what the ingredients were? No? Well you’re a better blogger than I.
I’ve got a big backlog of recipes stored up on the my old laptop. Some good, some not so good and some disasters. This one was good. I just can’t remember the exact ingredients.
I’ve made fishcakes before, ages ago. That time I tested homemade against shop-bought from the local Wing Yip. The Wing Yip version won hands down; the homemade ones were too dry; they were deep fried and I cooked them too long.
These ones are much better – shallow fried just long enough to brown them up a bit and then ten mins in the oven.
This creation began when the wife presented me with three items for a side dish she wanted me to make to go with the fishcakes, and I had to guess what she wanted me to make….
Carrot cake? No, that wouldn’t go well with Thai fishcakes. Some kind of crazy Oriental cocktail? So where’s the booze…
No, it was a sort of warm carrot and cucumber salad.
The salad was a curious concoction the wife found in a newspaper – but it worked really well if memory serves (which, to be fair, it rarely does).
For the fish cakes
- 2 white fish fillets (we used cod)
- 3 tbsp red Thai curry paste
- Rind and juice of one lime
- 2 tbsp coriander
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar (how come you taste so good)
- 1 whole egg
- Handful green beans, chopped
- vegetable oil
For the Thai cucumber and carrot salad
- 1 cucumber
- 2 carrots
- 3 tbsp caster sugar
- 1 bottle rice wine vinegar
- 2 hot chillies, finely diced
- 1 red onion, finely diced
- 2 tbsp chopped coriander leaves
- ½ tbsp fish sauce
First put the fish, curry paste and lime rind in a small whizzer and whizz.
Put the mush into a bowl and add the egg, sugar, fish and soy sauce, coriander and beans. Combine with a spoon to produce a wet gloop.
Form into small patties with your hands and place on a baking tray lined with baking paper. Pop in the fridge for half an hour to let the fishcakes firm up.
Meanwhile get the salady bits ready. Slice the cucumber and carrot into thin strips. (I use a potato peeler for the carrot). Chop the chilli and onion finely. Put the rice wine and sugar in a pan and bring to a simmer. Add the vegetables and remaining ingredients.
Simmer for a few mins, turn off the heat and then leave to marinate while you cook the fishcakes.
Heat a couple of tablespoons of oil in a pan. Add some of the fishcakes and cook for a minute or two.
Carefully turn over and repeat. Return to the baking sheet and cook the rest of the cakes.
Pop in the oven for 10 mins at 180 C.
Serve with some of the warm salad (drained) and a splattering of sweet chilli sauce.
Damn fine. Much better than last time!