Thai Fish Cakes with Noodle Salad – Made these once before, they tasted brilliant, so we made them again and put them on FADHoppers.
Not much more to say than they taste awesome!
Thai Fish Cakes:
2 fish fillets (whiting, pollock, coley, etc), skin removed
½ red pepper, chopped
2 red chillies, chopped
3 spring onions, finely chopped
2 cloves garlic, chopped
1 stalk lemongrass, outer leaves removed, stalk smashed, chopped
1 tbsp fish sauce
125ml coconut milk
1 whole egg
125g green beans, finely chopped
vegetable oil, for deep-frying
½ cabbage, shredded
1 pak choi, shredded
1 carrot, peeled, cut in half and julienned
1 chilli , deseeded and julienned
Thumbsize ginger, peeled and julienned
Good glug of light soy sauce
1 lemon, juice of
Thai Fish Cakes:
Cut the fish into small pieces.
Blitz the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish, to a paste
Blitz the fish with the paste
Mix to a smooth paste adding coconut milk and egg.
Place the mixture in a bowl.
Stir the beans with the paste
Chill in refrigerator overnight or for at least two hours.
Half-fill a heavy-based frying pan with oil and heat over a medium to high heat.
Shape the chilled paste into fishcakes.
Fry until crisp and brown, turning once during cooking.
Remove from the oil using a slotted spoon
Set aside to drain on kitchen paper.
Boil water in a kettle and add to a pot.
Cook the noodles in the water for a few minutes.
Heat olive oil in a wok.
Cook the ginger, chilli, cabbage, carrot and pak choi for a few minutes in the wok, until the cabbage has wilted.
Add the noodles to the wok and mix.
Add a good glug of soy sauce.
Take off the heat.
Pour over the lemon juice.