Longing for that perfect savory accompaniment to tea on a time-stops-still lazy Sunday afternoon ? Yet bored with pakoras. And in no mood to stir up something painstakingly elaborate ?
Heres my panacea – Thai fish cakes.
Packed with the aroma of kaffir lime, redolent of galangal (or its cousin ginger) and spiked with the deceptive size-doesnt-always-matter bird’s eye chillies, every bite of the flavor-steeped fish cake, doused in a sinful sweet chilli dip, leaves you yearning for even more.
Thai Fish Cake
- 400 g bekti fillet(s)
- 1 egg
- 2 tsp garlic paste
- 1 tbsp galangal paste (if you don't find , don't fret - use ginger paste instead)
- 1/2 cup spring onions finely chopped
- 1/4 cup fresh coriander leaves finely chopped
- 2 - 3 birds eye chillies finely chopped (if you don't find birds eye chillies, use green chillies instead)
- 1 tbsp thai fish sauce
- 1 tbsp thai red curry paste (that's my cheat to punch in all the flavors without an inkling of a sweat)
- 2 tsp paprika
- 2 tsp lime juice
- 1 tbsp corn flour
- salt to taste
- vegetable oil for frying
- Paste the fish fillets in an electric blender till you reach a very fine minced texture. Keep aside.
- Now blend all the other ingredients (except the oil and cornflour) until smooth. Mix gently with the fish paste.
- Shape the 'dough' into small cakes and lightly dust with cornflour. Refrigerate for 15-30 minutes.
- Heat the oil in a frying pan and fry the fish cakes until crisp and brown, turning once during cooking.
- Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
- Serve hot with a sweet chili dip.