John's Kitchen
Thai Fish Cakes

Image and basic recipe from "The Essential Asian Cookbook" Murdoch Books.1997.

450g firm fish fillets, (Hake, Rockling and Basa are good for this)
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg, beaten
1/2 - 1 cup fresh coriander leaves
2-3 teaspoons Red Curry Paste
(Mae Ploy make a range of Curry Pastes that rival home-made ones...very good.)
1/2-2 teaspoons chopped red chilli. (The Mae Ploy red Curry has a bit of heat in it so don't overdo the chilli)
100g green beans, very finely sliced
2-3 spring onions, finely chopped
1/2 cup (125ml) peanut/canola oil


Process chopped fish in a food processor until smooth..
Add cornflour, fish sauce, egg, curry paste and chilli. process until well combined
Transfer mix into a bowl.
Add chopped (well rinsed) coriander, beans and spring beans and mix well.

Form into flattened patties (heaped tablespoon approx) and cook in hot oil until golden on both sides.
Drain on paper towels and serve while hot.

Goes well with Thai Dipping Sauce and Vietnamese Dipping Sauce and Our Favourite Dipping Sauce.