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