Bill Hughes, a lecturer in the catering and hospitality department at Stoke on Trent College has lived and worked in many countries, — including Morocco, West Africa, The Middle East, America, Sri Lanka and India. Here, he shares one of his favourite recipes — traditional Thai fishcakes.
You Will Need:
(as a starter 6 portions, or as a main course 4 portions)
- 6 Kaffir lime leaves or the zest of 2 fresh limes.- 454 to 500 grms of skinned, boned and filleted fresh or frozen fish. Cod, panga, salmon, tuna, halibut, haddock are all suitable.
- 1 heaped tablespoon of finely grated fresh coconut.
- 2 tablespoons of Thai fish sauce 2 large red birds eye chillies
- 1/3 of a teaspoon of cumin powder
- ¼ of a teaspoon of coriander powder
- ½ of a teaspoon of brown sugar
- 3 peeled garlic cloves
- 25 grms of chopped fresh coriander.
- Vegetable oil for shallow frying.
Take the fish and pat it dry with a clean tea towel or thick kitchen paper, roughly cut it into chunks.
Place the fish into a food processor.
Crush and chop the garlic.
Put the garlic and all the other ingredients into the food processor.
Gently PULSE the ingredients until a firm paste begins to form.
Do not over process — you are aiming for a firm paste that holds together, not a smooth paste which would be too viscous and would not hold a shape when formed by hand.
Turn out the mixture on a floured board and for main course portions divide into eight equally sized pieces (serve one fishcake each as a starter or two as main course).
Flour your hands and form a piece of fish mixture into a ball by rolling in your hands, place the ball back on to the floured board and gently pat it with a palette knife forming it into a traditional “gallette” or fishcake shape.
Place on a floured tray and leave to set and firm in a freezer for about 10 minutes.
Prepare a frying pan with vegetable oil for shallow frying, (about 2cm deep) heat until a blue haze appears.
Gently place your fishcakes into the oil using a fish slice or palette knife and cook each side until a light golden shade is achieved — about two minutes per side.
When cooked, drain on a kitchen paper and keep warm.
Prepare your serving dish or individual plates, arrange your fishcakes on the dish/plate and garnish with lime wedges, cucumber slices and roughly chopped fresh coriander.
Serve with Thai Sweet dipping sauce Traditional Thai fishcakes