Thai fishcakes… made the Mama Noi way! Perfect as party food, appetisers or just a yummy snack – and there’s no fancy equipment necessary.
500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)
2 tsp sea salt
1 tbs fish sauce
1/2 tbs white sugar
2 tbsp Thai red curry paste
1 egg
¼ cup finely sliced snake beans (alternatively use green beans)
4 makrut lime leaves, destemmed, finely chopped
vegetable oil, for frying
Dipping Sauce:
2 tbsp finely diced cucumber
1/2 small red shallot or eschallot, sliced
1 tbsp finely chopped coriander (cilantro)
1 tbsp roasted, chopped peanuts
¼ cup Spicy Sweet Chilli Sauce or any sauce of your choice.
- Use a spoon to scrape the fish off the fillet. It will turn into a paste as you do this. Add the curry paste, fish sauce, sugar, egg, snake beans and makrut lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm.
- For the dipping sauce, place the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Top with chopped coriander and peanuts. Mix and set aside until ready to serve.
- Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.
