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[music] Hi I'm Rich Harris and welcome to my Asian
bite series. In this episode I'm going to making a mouth-watering
Southeast Asian street food speciality of Thai fish cakes.
Now, Thai fishcakes are all about building layers of flavor.
So what I've got here is some curry and a stock.
And to that I'm going to add some minced garlic, about one teaspoon is roughly a clove.
Mix these together, just add a little pinch of salt.
A little bit of black pepper. And transfer that paste into a mixing bowl.
Next up I'm going to add the Thai red curry paste.
Now I've chosen this one from Blue Dragon because its packed full of authentic and really
fragrant Thai flavors. So in there you have red chili, lemon grass,
and that gorgeous gorgeous aniseed flavor of Thai basil.
And you just give that a little mix to combine. Add a little bit of sugar.
And then some fish sauce. Just about a teaspoon of this.
Now its time to add some texture. I've got some green beans and I'm going to
slice these really really finely. And next up these, they're cafe lime leaves,
really really fragrant. What you'll want to do is just remove the stalk from the middle.
And then envelope these and just roll them up. And then just really finely shred them
and add to the bowl. And next up the fish! It wouldn't be a fishcake
without the fish! I'm using cod, but you could use any other
good firm white fish, something like haddock, maybe soul or even monkfish as well as it
goes really really nicely in this. And once that's thoroughly combined we're
just going to crack in some egg. So just beat the egg like this, and you just
need about half of that. There we go that's really thoroughly mixed.
Take a generous spoonful of the mixture, and then just pat it out into a rough round.
So these are now ready to fry. The oil is lovely and hot.
I'm just going to very gently lower them in. [sizzle]
Just turn them over and that's exactly what you're looking for, lovely and golden brown.
And roughly two or three minutes on each side is about right for fishcakes this size.
I've got a plate lined with some kitchen paper, and just remember take them out in the same
order that they went in. And these Thai fish cakes are great served
with some Blue Dragon sweet chili dipping sauce and couple of wedges of lime.
[music]