These are Thai-style fishcakes, always a hit at any New Year’s Eve party. I’m using hake here as it’s the most available white fish in South Africa, but you could substitute any good white fish (cod, whiting, tilapia, haddock etc). You can readily buy Thai red curry paste, or make your own with the recipe below
Prep time: 20 minutes/Cook time: 45 minutes/Makes: 20
Ingredients:
For the Red Curry Paste:
15-20 dried red chillies
2 fresh red chilies cut into 1/2 inch pieces, seeds removed
3 stalks lemongrass only the white portion, sliced
5 cloves garlic peeled
4 shallots, peeled
3cm (1 inch) piece of galangal grated (substitute with ginger if you have to)
3 stalks coriander (cilantro) (best with the root)
3 kaffir lime leaves julienned
1 tbsp coriander seeds
2 teaspoons ground cumin
2 teaspoons white peppercorns
1 teaspoon Thai shrimp paste
up to 250ml (1 cup) water
generous squeeze of lime juice (optional)
2 thinly-pared strips of lime zest (optional)
For the Fish bites:
400g hake fillets (defrosted if frozen) or use any fish you like
30g pack fresh Coriander, coarsely chopped
3 tbsp Thai Red Curry Paste
25g fresh Ginger, peeled and grated
2 Garlic cloves, crushed
4 Spring Onions, trimmed and thinly sliced
1 Egg, beaten
3 tbsp Desiccated Coconut
½ tbsp Fish Sauce
1½ tbsp Vegetable Oil
For the Sauce:
juice of 2 Limes
1 fresh Red Chilli, deseeded and very finely chopped
½ tbsp Fish Sauce
1 tbsp runny Honey
Method:
Begin with the red curry paste, if making: To soften them, soak the dried red chillies in warm water for 30 minutes.
Drain the soaked chilies from the water, then cut into 3cm (1-inch) pieces. Again, for a milder effect remove the seeds as you cut the chilies (I don’t bother).
Place the dried chilli pieces into a blender or food processor, along with fresh red chillies, lemongrass, galangal, garlic, shallots, cilantro, lime leaves, coriander seeds, cumin, white peppercorns, and Thai shrimp paste.
Pulse a times to chop, then slowly add about a tablespoon of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).
You can use this paste immediately or you can freeze for use later.
For the fish cakes: Pre-heat your oven to 200°C (180°C fan/400°F/gas mark 6).
In a dry frying pan over medium-high heat, toast the peanuts for 3–4 mins until golden brown all over, then set aside to cool. To make the cod bites, pat the cod pieces dry then cut into 2cm chunks. Set aside 2 tbsp coriander for the dip. Add the cod to a food processor with the remaining ingredients except for the oil. Pulse the mixture until it just comes together but still has some texture. Transfer to a bowl and divide the mixture into 20 patties, each about 5cm wide.
Heat half the oil in a wide non-stick frying pan over medium high heat. Once hot, add half the cod bites and fry until golden brown, about 2 mins each side. Don’t worry about cooking them through at this stage as you will do this in the oven. Transfer to a baking tray and repeat with the remaining oil and fishcakes. Once they are all browned, cook in the oven for 6–8 mins until cooked through.
In a bowl, combine the ingredients for the dipping sauce including the remaining coriander. Pour this into a dipping bowl or large ramekin.
Once the cod bites are cooked, arrange them around the dipping sauce on a serving dish. Scatter the peanuts over then and serve with lime wedges on the side.
