I ate a lot of fish in Dorset, almost every time we ate out I ordered fish. Well, when you are by the sea you really need to take advantage of all the fresh fish. On our last night we went to a great beachside cafe in Burton Bradstock where we were staying. Abigail and I ordered the fish and chips and I was a little worried she may not like it as it was hake instead of the usual cod. We both agreed that this was the best fish and chips we have ever eaten! Maybe it was the sea air or maybe it was the lovely tempura batter. Anyway, when we got home I thought it might be a good idea to cook some hake and keep our girl eating some fish. So I made these Thai fish cakes and crossed my fingers that she would like them.
These Thai fish cakes are really easy to make, everything apart from the flour and oil goes in a food processor and is blitzed until you have a fairly smooth paste. Then you simply shape it into balls, flatten them out a bit and you have a fish cake. Hake is a great alternative to cod, it is firm and flaky with few bones so it lends itself really well to fishcakes. It also works really well with the Thai flavours in this recipe as it isn’t as strong as cod. Hake is also a sustainable fish and MSC certified, and if you can get it fresh then you really should give it a try.
These Thai fish cakes went down really well with everyone, especially my girl. They are really great if you have someone in your family that isn’t overly keen on fish and may just need a little nudge. Hake is milder than cod so you don’t get a strong fish taste in these, which is good for kids that are a bit dubious about fish. Plus you have some hidden vegetables in there with the green beans, just a little mummy bonus. These fish cakes are full of flavour and can be served as a light lunch or as an appetiser. We tend to have them for lunch with a green salad and some sweet chilli oil, the mild variety for the kids works well too.
Thai Fish Cakes
- 450 g of hake, or other firm white fish like cod skin and bones removed and roughly chopped
- 4 or 5 spring onions (scallions) the white and light green part, roughly chopped
- 100 g fine green beans roughly chopped
- 1 red jalapeño pepper pith and seeds removed, roughly chopped
- 2 cloves of garlic
- 1 heaped tbs chopped ginger
- A small handful of coriander leaves
- 1 large egg
- 2 heaped tbs Thai red curry paste
- 2 tbs lime juice
- 1 tbs fish sauce
- 1 stalk of lemongrass bashed and roughly chopped
- 1/4 tsp sea salt
- 50 g plain flour
- light olive oil for cooking
- Pre heat the oven to 150 degrees C / 300F, I use a fan assisted, electric oven please adjust according to your own oven.
- Place all the ingredients except for the flour and oil in a food processor and blitz until you have a smooth paste.
- Take a heaped tablespoon of the fish mixture and shape into a ball in your hands. Roll the ball in flour and then press down gently to make a patty.
- Heat a tablespoon of oil in a non stick skillet over a medium heat. Cook the fishcakes in batches. Add about 4 fishcakes to the skillet, then cook for 3 to 4 minutes each side.
- Keep them warm in the oven until you are ready to serve. Serve with sweet chilli sauce and a green salad.