Fish Cakes, Thai Style
- 850g (2 1/2 lbs., roughly) salmon or trout fillets, skin off
- 1/4 cup (60ml) coconut milk (freeze the remainder of the tin)
- 1/4 cup (60 ml) fish sauce
- 1/2 tsp. anchovy paste
- 1/2 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 tsp. brown sugar
- 6 green onions, sliced
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1 red Thai chili, seeds removed and finely chopped
- 3 kaffir lime leaves*, chopped very fine
- Vegetable, peanut oil or coconut oil for frying
- 1/4 cup (60ml) sweet chili sauce*
- 1 cup (250ml) sour cream
- Limes to garnish
- Place fillets in a food processor and pulse to roughly combine. Add coconut milk, fish sauce, anchovy paste, chili powder, cumin, coriander and brown sugar, sliced green onions, ginger, garlic, chili and lime leaves. Pulse again to combine. Using wet hands, scoop a golf-ball sized amount of mixture and form into 5 cm wide patties. Place on a platter, layering between plastic wrap if necessary. Wet hands again if mixture is sticky.
- Heat a few tablespoons of oil in a large, non stick fry pan over medium high heat. Fry cakes (in batches) in hot oil for 1-2 minutes, then turn, carefully, and fry on other side until nicely browned, 2 minutes more.
- Drain on paper towel. Stir sweet chili sauce and sour cream together in a small bowl. Serve cakes as an appetizer with dipping sauce and a squeeze of lime juice. Or, serve cakes as a main course with brown rice and a green salad.
- Makes 20 (5cm or 2inch) cakes.
- *Kaffir lime leaves are available in Asian grocers. They can stay stored in an airtight bag, in the freezer for up to a year. If not available, substitute zest of 1 lime.
- *Sweet chili sauce is sold at Asian grocers or in the Asian section of groceries stores. It’s a spicy, jam-like sauce, that’s also great without the sour cream.