Thai Fish Cakes
These may not look like the most beautiful dish you’ve ever seen but they are truly one of the most delicious. Full of flavour with fresh herbs and aromatics and coated with sesame seeds, they are amazing!
- Yield: Makes 10 small fish cakes 1x
75g firm white fish fillets (such as cod)
1/4 cup fresh coriander leaves
1 tbsp fish sauce
1 tbsp sweet chilli sauce
2 spring onions, ends trimmed, roughly chopped
30g cooked peas
25g white sesame seeds
25g black sesame seeds
pinch of Maldon salt
80ml (1/3 cup) vegetable oil for frying
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
For the lime mayo
1/2 cup mayonnaise
1/2 lime zested and juiced
salt and pepper to taste
1/4 cup fresh coriander
¼ clove of garlic, crushed
Place the fish, coriander, fish sauce sweet chilli sauce, and spring onions in the bowl of a food processor and process until it’s well combined and but still has a little texture. (it should be the consistency that you can now roll into balls but not a completely smooth puree)
Tip into a bowl and add the peas. Stir and shape into balls slightly smaller than the size of a golf ball and flatten slightly.
Mix the black and white sesame seeds together with the Maldon and roll the fishcakes in the mixture to coat the whole of the outside of the fishcakes
Fry for a couple of minutes on each side – they should be lovely and golden and make sure the middle is cooked through.
Make the mayo. Whisk together the mayo, lime juice, lime zest and garlic. Stir in the chopped coriander. Season with salt and pepper to taste.
Serve with the lime mayonnaise, a little extra sweet chilli sauce and lime wedges and a sprinkling of coriander leaves to garnish.