Summer Thai fishcakes by Colin Cromar of Cromars in Fife
These fishcakes are quick and easy to make. They are ideal for a summer dish. You can add extra chilli to give a hotter flavour. Fishcakes are ideal for everyone in the family and you can make them smaller and less spicy for younger children if required.
A member of Food from Fife, Cromars Fish and Chip Shop in Union Street, St Andrews, has been established for three years and is the current holders of Scotland’s Number One Fish and Chip Shop in the National Fish & Chip Shop Awards, and a UK Top 10 finalist.
The restaurant and takeaway is run by Colin Cromar and his business partner William Frame. Colin has 32 years experience in the fish and chip industry, and constantly strives to improve the business further and win yet more awards.
Ingredients
(Makes 12 fishcakes)
800g coley
4 Spring onions
Handful of fresh coriander
1 tsp Thai fish sauce
1 tsp grated fresh ginger
4 tbsp red Thai curry paste
Grated rind of 1 lime
Juice of 1/2 lime
2 chillies
Garnish:
Fennel
Radish
Olive oil
Lime juice
Method
1 In a blender, blitz together the spring onions, coriander, Thai fish sauce, fresh ginger, curry paste, lime juice and rind and the chillis. Chop the coley into very small pieces then and add to mixture.
The finished mix should be soft but manageable enough to shape. With your hands mould into 12 fish cakes, each should be around 100g.
2 Heat a frying pan and add a little oil.
3 Once hot, fry the fishcakes on a medium heat for around 2-3 minutes each side. You’ll need to do this in batches as they won’t all fit in the pan.
For the garnish:
Thinly slice fennel and radish. Place this into bowl of iced water for 10 minutes to make them extra crisp.
Drain the fennel and radish before drizzling them with lime juice and a little olive oil.
Serve the fish cakes with the garnish, sweet chilli sauce and a wedge of lime. We serve ours with award-winning Cromars chips too, of course!
In association with Taste Communications.
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