So the other night when I was making the famous brussels sprouts, Neil was cooking up a salmon dish. I don’t eat salmon so needed something quick and easy to make when I arrived home at 6pm on a Friday night with company arriving at 7pm.
Friday morning I looked in the freezer and found some tilapia needing to be used up. In keeping with the Asian theme of the night, I thought of Asian fish cakes – which I know are easy to make and look like they are not – always a good thing for entertaining!
With no time to check recipe books that day, I Googled a bit and found this recipe, very similar to my mum’s. I made a couple of changes because I did not have all the ingredients (this seems to be a bit of a theme happening at our house of late – can you say “not enough hours in the day?”). Here’s my version of:
Thai-style fish cakes
Prep time: 15 minutes
Cooking Time: 15 minutes
Ingredients (serves 4):
500g firm white fish fillets (such as tilapia), coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 generous tablespoons curry paste (red or yellow)
2 tbs fish sauce
2 tbs sweet chili sauce
1 egg, lightly whisked
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
panko bread crumbs, to roll the cakes in
Sweet chili sauce, extra, to serve
1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chili sauce, curry paste and egg, and process until well combined.
2. Transfer the fish mixture to a large bowl. Add the beans and stir until well combined.
The different textures make this a taste sensation in your mouth – the crunchy panko, the soft fish and the crispy beans all work so well together. For my American friends celebrating Thanksgiving this week, you might be in need of a lighter dish by the weekend – I highly recommended this! For my non-US readers, well just make them. You won’t be sorry.