This Little Pig had the rare and delightful problem of leftover fish in its fridge. It also had some wilted coriander, a dodgy looking lime and chilli and a small piece of dried out ginger. “Wow!” I bet you’re thinking – “this is going to be a terrible recipe”. NOT SO PIGLET! What was created below was mind bogglingly good and This Little Pig could barely restrain itself from snuffling the lot. So whilst This Little Pig has heard rumours of how frustrating it is when food bloggers say “all these ingredients were just in my pantry” and the ingredients include pomegranate molasses, porcini mushrooms & a salted cod from Venice. Unfortunately this fine swine has to say that…well the ingredients below were indeed in it’s pantry and fridge and to be honest not many of them were in a good way – except for the fish, which is probably the most important thing here.
Anyway, don’t feel like you have to have fresh cooked fillets of Robinson Bream in your fridge to make this meal, simply drain a can of your favourite tuna and you will see equally delicious results. So roll up your sleeves and rustle into the depths of your fridge, or your local grocers fridge if you don’t usually have these ingredients lying around, you are about to go to Thai Fish Cake HEAVEN! Oink.
Side note piglets: this would make a terrific entrée/nibble if you have guests coming over.
Thai Fish Cakes:
Prep Time: 10 Mins. Cooking Time: 6 Mins.
Feeds: 2-4 Hungry Piglets as a nibble.
Ingredients of Thai Fish Cake Glory:
400g x Robinson Bream Cooked Fillets – flaked (Sub in Tuna if need be)
240g x Water Chestnuts - Tinned
2 x Eggs
1 x Red Chilli
1 x Coriander Bunch
20g x Ginger
1 x Tbs Fish Sauce
4 x Kaffir Lime Leaves
2 x Tbs Peanut Oil
Ingredients of Amazing Dipping Sauce:
1 x Lime
1 x Tbs Castor Sugar
2 x Tbs Rice Wine Vinegar
1 x Tbs Fish Sauce
A few coriander leaves for garnish
Method of Dipping Sauce Glory:
- Combine your castor sugar (1 Tbs), rice wine vinegar (2 Tbs), fish sauce (1 Tbs) and squeeze your lime in as well. Gently mix until the sugar has dissolved. Pour into a pretty serving bowl and top with some coriander leaves for beauty and effect.
- **Note you may need to slightly tweak quantities depending on the juiciness of your lime and the brand of your ingredients – you want it to be sweet, salty and sour all at the same time - what a combo piglet!
Method of Thai Glory:
- Finely slice your kaffir lime leaves (4) & coriander (1 Bunch).
- Skin and finely slice your ginger and finely slice your drained water chestnuts (240g) into slivers.
- Roll your chilli firmly around under the palm of your hand like a play dough snake, chop off his head and bang out and discard all of the seeds and then finely dice the rest of your chilli.
- Finely dice your spring onion into thin discs.
- Crack your eggs (2) into a bowl and whisk together with your fish sauce (1 Tbs).
- Take your fish fillets and chop up until they are small flakes of fish.
- Now combine your kafir lime leaves, coriander, ginger, fish, water chestnuts, whisked eggs & fish sauce, spring onion and chilli in a bowl and combine well.
- Take about a tablespoon of the mixture at a time and roll into golf ball sized balls.
- Heat a fry pan with your peanut oil (you may not need all of it) and once hot to trot, pop in your fish cakes.
- After a few minutes, carefully flip these beauties and slightly squash down to flatten a little – make sure they have turned a nice golden colour before you flip them.
- As the fish is cooked you are just gently warming them through and giving them a nice colour so no need to focus on cooking them too much – just make them look beautiful (and tell them so – self esteem is so important).
- Once golden on both sides, gently remove from the pan and place on a lovely serving board with your glorious dipping sauce.
- These beauties are going to rock your socks piglets. Oink!