Thai fish cake is so yummy to eat .. This is a party favourite and my husband’s too..  :)

Preparation time : 30 + 1 hr for margination in fridge

Cooking time : 8+2

Serves : 2 – 4

Ingredients  for the fish cake :

  • Any white fleshy fish – 500 g. (after deboning and mincing you’ll get only half the weight)
  • Egg – 1
  • Long beans – 2  (sliced thinnly)
  • Chili paste* – 1 tsp (see how to make below)
  • Plain flour /Atta – 1 tsp
  • Salt + water – 1 tsp each (chilled water is best)
  • Kaffir lime leaf – 1 (chopped)
  • kaffir lime zest – 1/2 tsp
  • Lemongrass – 1/2 tsp chopped
  • Coriander leaves – 1 plant (chopped)
  • Spring onion – 1 shoot (chopped)

Sauces :

  • Fish sauce – 1 tsp
  • Oyster sauce  -
  • Sugar – 1/2 tsp
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Method:

  1. First step is to prepare fish.
  2. Once you have the minced fish keep that in a big bowl and add 1/2 tsp of the salt and water mix.
  3. Mix and kneed the fish as if you’re preparing the bread dove adding the chilled water bit bt bit till the fish starts to stick on your fingers and bowl.
  4. Add egg and rest of the ingredients and mix once again till it’s well combined.
  5. Cover it and keep it in the fridge for an hour.
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  7. Take it out of the fridge at least 10 mts before frying.
  8. Make small flat patties and fry in oil.
  9. You can deep fry or shallow fry it.

*Ingredients for the chilli paste :

  • Dried red chili – 4 (deseeded)
  • Fresh red chilli – 1 (chopped)
  • Sliced galingale – 1/2 tsp (chopped)
  • Small shallots (kunjulli)- 4 (sliced)
  • Garlic – 2
  • Coriander root / stem – 1 tsp (chopped)
  • Shrimp – 8 – 10 (dried)
  • Sugar – 1/2 tsp

Method:

  • Soak dry chilli and shrimp in 1/4 cup of water.
  • When it’s soaked add these into a blender together with other ingredients and 2 tablespoon of water used for soaking and grind it to a fine paste.
  • Place a pan /wok on fire and add oil when the oil starts heat up add the chilli mix which has been grinded and saute till the oil starts to separate.
  • Allow it to cool. You can make large batches and store it in an air tight container in the fridge. It’ll last for 6 months in fridge.