Thai Fish Cakes

Serves 2-4

Time 30 minutes plus chilling

Ingredients

500g frozen hoki fillets, thawed and patted dry

2 tbsp red curry paste

1 egg

2 tbsp fish sauce (optional)

1 tbsp lime juice

2 tsp brown sugar or coconut sugar

2 tbsp corn flour

4 kaffir lime leaves, finely sliced (optional but adds authentic flavour)

1 small red chilli, finely chopped (optional for extra heat)

2 tbsp fresh coriander, chopped

2 tbsp fresh basil or Thai basil, chopped

3 spring onions, finely chopped

Extra virgin oil for shallow frying 

For the Dipping Sauce

¼ cup sweet chilli sauce

2 tbsp lime juice

1 tsp fish sauce

1 tbsp chopped peanuts (optional for garnish)

Method

Cut the thawed hoki fillets into smaller pieces and add them to a food processor. Add the red curry paste, egg, fish sauce (if using), lime juice, and brown sugar. Pulse until a coarse paste forms, leaving some texture in the fish.

Transfer the fish mixture to a large mixing bowl. Stir in the corn flour, sliced kaffir lime leaves, red chilli (if using), coriander, basil, and spring onions. Mix well until everything is evenly combined.

Wet your hands slightly to prevent sticking and form the fish mixture into small patties (about 6-8 cm in diameter).

Place the patties on a plate and chill in the fridge for 15-20 minutes to firm up.

Heat a generous amount of extra virgin olive oil in a non-stick skillet over medium heat.

Fry the fish cakes in batches for 2-3 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.

To prepare the dipping sauce, mix the sweet chilli sauce, lime juice, and fish sauce in a small bowl. Sprinkle with chopped peanuts if desired.

Serve the Thai fish cakes warm with the dipping sauce on the side. Garnish with additional chopped coriander or a few lime wedges for squeezing.