Thai-Style Fish Cakes (using Redfish)
Thai dishes such as fish cakes and spring rolls aren’t traditionally part of a meal, but are between-meal snacks, often sold by street vendors.
Serves 4 as an entrée
500g Redfish fillets, skin off, bones removed
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
½ cup finely sliced green onions
½ cup finely sliced green beans
Vegetable oil, for frying
1 Lebanese cucumber, sliced
1 lime, quartered
Place the fillets in a food processor, and pulse until finely minced. Add the curry paste, fish sauce, sugar and egg white and pulse until well combined.
Transfer to a bowl and mix in the green onions and beans.
Using wet hands, shape the mixture into 12 flat patties.
Heat oil in a wok or deep-fryer to 190ºC. Fry the patties until golden.
Serve hot or cold with cucumber slices and lime wedges.
Alternative Species: Alfonsino, Imperador, Swallowtail.
For information on Redfish, click here >
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