Skip to main content

Shrimp / Fish Cakes with Thai Sauce


A colleague at work recommended this recipe for fish cakes to me. I hold this particular colleagues opinions about food in quite high regard and she kept it up with this recommendation. Over time I added the shrimp but you could happily use either just fish, or just shrimp. Both will work out just as well. Beyond that you want it to be fresh, the specific type of whitefish isn’t super important either. I use Tarakihi because it is widely available in New Zealand. The key to making these work is to control the level of moisture, being careful that whatever you add doesn’t make it excessively wet. That also goes for your shrimp which you want to be well strained and patted down before you add them. You can easily put these together and on the table in 20 minutes. 

Gather the Good Stuff

For the Cakes 

  1. 400g Fish / Shrimp - any combination of both. The shrimp need to be de-veined and fully peeled and both need to be well patted dry. 
  2. 75g - breadcrumbs 
  3. 1 tsp sesame oil 
  4. 2 tbsp red curry paste
  5. 2-3 cloves garlic - or to taste  
  6. 1/2 tsp fish sauce - or more to taste 
  7. 1 bunch roughly chopped coriander - stems are ok 
  8. 2 eggs 
  9. zest from 1 lime 
  10. 1 tsp brown sugar 
  11. optional - 1 hot chili, small amount of ginger 

For the Sauce 

  1. 1/3 cup Thai sweet chili sauce 
  2. 2 tbsp rice wine vinegar 
  3. the juice from 1/2 lime above 
  4. Dash of fish sauce 

Put it all Together

  1. Add all of your ingredients to a food processor
  2. Pulse several time until well cut / mixed. Be careful not to over mix. You'll release too much moisture and make the cakes un-workable. 
  3. Meanwhile heat some vegetable oil in a pan over medium heat 
  4. Spread a small amount of breadcrumbs out onto your work surface 
  5. Using your hands form a palm sized cake about 1/2 inch thick. About 1.5-2cm. 
  6. Gently coat each side of the cake with the breadcrumbs you have out on your work surface. You don't need a thick coating just gently plop them down on each side to get a light coating
  7. When the oil is hot place 3 cakes in at a time and fry for 2 minutes on each side or until a golden brown colour has formed on the surface. I like to burn mine a little bit because I'm an idiot   
  8.  Remove to a paper towel lined plate and keep warm in the oven while you finish the rest of the cakes 
  9. For the sauce, simply combine and stir all the ingredients together 
  10. Drizzle the sauce over the cakes and serve with greens. Garnish with some reserved coriander leaves   


Comments

Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well.

Gather the good stuff:1 Tbsp butter or better Chicken legs and thighs. Enough to fill a big pan. 2 or 3 Yellow onions - sliced. 1 Tbs of paprika. I use smoked but you can use regular paprika as well 1 cup chicken broth at room temperature1/2 cup sour cream Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well. Meanwhile slice your onions and set aside. Heat 1 Tbsp oil in a heavy pan on medium high heat . Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry for another 3…

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why. 
Key things to look out for: How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy 


Gather the good StuffPatties 
Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you Cajun seasoning to taste Garlic salt to taste Black pepper to taste 1 egg  Gravy 1.5 cups beef broth 2 tbsp soy sauce …

Ma Po Tofu

If you have ever been to Asia you've likely come across this dish at some point. There's a thousand variations but all with a few key ingredients that really bring out the flavour that we are looking for here. I make this when it gets cold where we live. The heat and spice of this dish will bring you right back to life. If you want an authentic version, you're going to need to make a stop at an Asian grocer. The ingredients you'll find in a standard grocery store won't work nearly as well. Especially the Do-Chi and the Dou-ban-jiang which are crucial to getting this right. 
Gather the Good stuff 300-400g Tofu. (Don't use super firm tofu, you want it a little soft). Often, especially at Asian grocery stores you can find a variety called Silken Tofu. I happen to think it is perfect but you do you. 100-200g minced pork (you can substitute beef as well)1.5 Tbsp Dou Chi - Little fermented asian black beans. 1 Tbsp Doubanjiang (or for the spicier version La-doubanjiang…