These tasty Thai Fish Cakes are super easy to make, packed full of nutrition and the whole family will love them (even the kiddies). 

INGREDIENTS

600g Chatham Blue. Sustainably caught, skinless, boneless fillets - purchase here if you haven't ordered yours yet! 
Red Curry Paste. Store bought or make your own. 
2 eggs  
1 Lime. Finely grate the zest.
2 Kaffir Lime Leaves
1/2 cup Coriander. Roughly chopped.
4 tsp Fish Sauce. 
2 tsp Brown Sugar
Coconut oil or Rice Bran oil. To fry. 

METHOD

Combine fish, egg, lime zest, coriander, Red Curry Paste or curry, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste.

Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side). They can be made a few hours in advance, chilled until needed and reheated in the oven for 5 minutes. 

These are lovely served with a dipping sauce - just mix a little sweet chilli and soy together. Enjoy!

 

This recipe was created using our award-winning Chatham Island Blue Cod...