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thai fishcakes
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Do yo have a recipe for thai fishcakes
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Ingredients
For the fishcakes:
310g/11oz monkfish, roughly chopped
1 lemongrass stalk, outer husk removed and roughly chopped
1 green bird's-eye chilli, roughly chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 coriander stems, roughly chopped
1 lime, zest only
vegetable oil, for deep-frying
For the sauce:
3 tbsp clear honey
1 lime, juice only
� red bird's-eye chilli, finely chopped
� green bird's-eye chilli, finely chopped
For serving:
4 spring onion, green ends shredded
Method
1. In a food processor blend together the lemongrass, chilli, ginger, garlic, coriander and lime zest to a rough paste.
2. Add the monkfish and blend again until just combined.
3. Remove the monkfish mixture from the processor and divide into six portions.
4. Shape each portion of monkfish into a fishcake.
5. Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil and heat. To check if the oil is at the correct temperature, drop a small cube of bread in the oil. If the oil sizzles and the bread turns golden, the oil is ready to use. (Hot oil is very dangerous. Do NOT leave unattended.)
6. Make the dipping sauce:in a small pan, gently warm through the honey, lime juice and chillies.
7. Deep-fry the fishcakes until cooked through and golden.
8. Serve the fishcakes on a bed of shredded spring onions with the dipping sauce in a separate dish to the side.
I tend to use any white fish (such as cod or hake) as monkfish can be very expensive. You can also pan fry them untill brown on both sides, rather than deep fry them. I would add a few bread crumbs, some Nam Pla ( thai fish sauce) and maybe and egg to bind for the fish cakes. For the dipping sauce, the bottled sweet chilli type tends to be quite good to save on prep time.
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