I really love Thai food. Every last two weeks of January here in Vancouver, we have a Dine Out festival with participating restaurants releasing a 3-5 course menu for three different tiers of pricing, depending on how fancy the restaurant is. It’s a great way to be able to try more expensive restaurants for a fraction of the cost. Recently, I went to a more upscale Thai place and tried out their menu. I have got to say, it was the best Thai meal I’ve had, even if it may have been somewhat fusion. The used the freshest ingredients, sometimes locally sourced, and organic.
Thai food is always so rich and flavourful. The combination of the different spices, the sweet, the sour – it all melds together. I always try to pick out the flavours I’m eating. I’d like to think my palate is good, but it’s difficult sometimes!I had been thinking of trying to make more Thai-inspired food, so I thought I’d try something easy and make fish cakes. The best thing about this recipe? It’s super easy! All you need is a food processor, dump everything in, form the patties and then cook them. Easy peasy.
- 600g of white fish (such as sole, cod, basa)
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 thai chili, finely diced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 3 inch piece of lemongrass
- 7-8 leaves of thai basil
- handful of coriander leaves, chopped
- juice and zest of 1 lime
- 1 egg
- 1/2 cup green beans, finely diced
- 1/2 cup green onions, finely diced
To a food processor, add the fish and blitz until broken down. Add the fish sauce, red curry paste, thai chilli, garlic cloves, ginger, lemongrass, thai basil, coriander basil, lime zest/juice, and egg. Process until incorporated.
Empty into a bowl and mix in the green beans and green onion. Using slightly wet hands, form patties out of them. There are two ways to cook them:
Preheat the oven to 350 degrees F. Bake for 15 minutes, until firm to touch
Heat a frying pan with a couple table spoons of oil. Pan fry for about 2 minutes on both sides. Remove and place on paper towel to soak up excess oil.
Serve right away!