Steamed Thai fish cakes

Traditionally fried, there is no reason why traditional Thai fish cakes can’t be steamed and become healthy Thai fish cakes!

No fat, quicker to cook and a lot less washing up than a greasy pan with oil the flavour is just as good and cooking in this manner allows you to also be steaming other things at the same time 🙂

Try serving these along-side the Steamed prawns with soy dressing here or the Chicken & spinach gow gees  here.

I have jazzed them up a bit by putting a drop of sweet chilli on top with some chopped toasted cashew nuts, coriander & mint leaves for garnish.  Everyone enjoyed them and the texture wasn’t as ‘rubbery’ as your traditional fish cake.

Ingredients:  Makes approx. 16

300g white fish fillets
2 tsp Thai red curry paste
1 tbsp. fish sauce
2 tbsp. cornflour
1 egg, beaten
1 tsp finely chopped red chilli
2 tbsp. chopped spring onions
1 tbsp. chopped coriander

Sweet chilli sauce, toasted cashews or peanuts and fresh herbs to serve

Method:

1. Remove any trace of skin or bone from the fish and cut into small pieces
2. Put into food processor and process until smooth
3. Add red curry paste, fish sauce, cornflour and egg.  Process until well mixed.
4. Scrape into a clean bowl and stir through red chilli, coriander and spring onions
5. With wet hands shape into small, flat discs about the size of a 50c piece.
6. Line a perforated steamer tray with baking paper and place the fish cakes in a single layer
7. Cook @ 85°C for 8 minutes.  Test one to ensure it is cooked all the way through.
8. Spoon over a little sweet chilli sauce and top with nuts and herbs.

Serve with toothpicks for an all in the mouth at once flavour hit!