All The Chinese You Need To Know

Spice up your love life this Valentine's Day

Feb 13 2015

Want to add a bit more heat this Valentine's Day, then why not impress with these really Thai Fish Cakes, which can be made in advance and kept in the fridge until ready to cook!


Makes 10 - 12
These Thai fish cakes are simple to make and full of exotic flavours. Serve with sweet chilli dipping sauce and lime wedges as a starter. Have a bowl of water handy when forming the fish cakes as this stops the mixture from sticking to your fingers.

280g cod fillet - cut into chunks
1 egg
1 heaped tsp Mai Siam Red Curry Paste
2 kaffir lime leaves (halved and fine shredded)
1 tbsp Mai Siam Fish Sauce
1 tbsp of cornflour
1 heaped tbsp chopped coriander
oil for shallow frying 

1. Place the fish, egg and curry paste into a food processor and use the pulse button to combine all of the ingredients. Place into a bowl and mix in shredded kaffir lime leaves, fish sauce chopped coriander and cornflower.
2. Dip your fingers into cold water and form fish mixture (a tablespoon at a time) into rounds the size of golf balls, flatten to form round patties. Remember to wet fingers before forming each fish cake.
3. Heat oil in a flat pan and place fish cakes into the pan, turning over after about 3 minutes.
4. Serve on mixed leaves as a starter together with sweet chilli dipping sauce and lime wedges.

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