Fish cakes with a Thai twist

These tasty fish cakes can be formed ahead of time then sim­ply stored in the fridge un­til ready to be cooked.


THAI GREEN CURRY FISH CAKES WITH CO­CONUT JAS­MINE RICE Co­conut Jas­mine Rice 1 cup jas­mine rice 3⁄ cup co­conut milk

4 3⁄ cup water

4 1⁄ tea­spoon salt

4 Thai Green Curry Fish Cakes

300g skin­less, bone­less, white fish fil­lets 11⁄ tea­spoons Thai green curry

2 paste (store-bought)

1 kaf­fir lime leaf, tough cen­tral stem re­moved and thinly sliced 1 tea­spoon fish sauce 2 tea­spoons sweet chilli sauce 1 egg 1⁄ cup panko bread­crumbs

4 40g green beans, ends trimmed and very thinly sliced Greens 110g green beans 150g mung bean sprouts 2 ta­ble­spoons roughly chopped co­rian­der leaves and stalks Dress­ing 1⁄ – 1⁄ chilli, finely sliced

4 2 (op­tional)

2 tea­spoons finely grated gin­ger 1 clove gar­lic, minced Juice of 1 le­mon 2 tea­spoons soy sauce 11⁄ ta­ble­spoons sweet chilli

2 sauce 1 ta­ble­spoon se­same oil 1⁄ tea­spoon fish sauce

2 To serve: 1 ta­ble­spoon co­rian­der leaves

Com­bine all co­conut rice in­gre­di­ents in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 15 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 10 min­utes. Do not lift lid dur­ing cook­ing. Pat fish dry with pa­per tow­els and re­move any re­main­ing scales or bones. Finely dice fish un­til it re­sem­bles a fine mince. Place minced fish and all re­main­ing Thai green curry fish cake in­gre­di­ents in a bowl and mix to com­bine. Us­ing a 1⁄ cup

4 mea­sure, scoop out mix­ture and shape into patty-shaped cakes.

Heat a driz­zle of oil in a fry-pan on low-medium heat. Cook fish cakes for 2-3 min­utes each side un­til golden and just cooked through. While pat­ties are cook­ing, trim ends off re­main­ing green beans then slice thinly on an an­gle.

Add beans to a bowl with mung bean sprouts and first mea­sure of co­rian­der, toss to com­bine.

In a small bowl, whisk all dress­ing in­gre­di­ents un­til com­bined. To serve, spoon 3⁄ cup cooked

4 co­conut jas­mine rice onto each plate and top with two Thai green curry fish cakes and greens. Spoon over dress­ing and gar­nish with re­main­ing co­rian­der leaves.

Thai green curry fish cakes with co­conut jas­mine rice.

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