Thai Fish Cakes

January 16, 2001

A friend had his parents in town visiting over the New Year. They'd come to help him celebrate his 30th birthday so The Spouse suggested he might like to bring them over to our place for a barbecue.

In our last home town, Wellington, inviting anyone over for a barbecue was tantamount to ordering a brisk southerly wind and a collection of clouds that scudded by, threatening rain at any minute.

Well, things haven't exactly turned out all that different in our new home town, Christchurch. We've issued barbecue invitations twice in the past 10 days. On the first occasion we didn't even venture outside for the pre-barbie drinkies. At least on the second occasion, we were able to sit under the sun umbrella sipping on ales and sauv blancs but then it got a little chilly so we opted to dine inside.

The Spouse absolutely refuses to let anyone else near the tongs once the gas burners are fired up. And he graciously accepts the kudos for the salads and other things I have spent the afternoon manufacturing.

Anyway, on the night in question I decided we would have some Thai fish cakes on the menu, as well as steaks.

My usual fishmonger was on holiday so I tried a new fish market. There wasn't exactly a wealth of choice, because the usual boats weren't going out over the Christmas/New Year period, so the owners of the new business had to take a van a couple of hours' drive up the coast to collect a fresh catch. Fortunately they had some supplies of one of the softer varieties of fish, and that's what this dish requires. Forget it if all you can get is a firm fish. This dish is best if you use the sort of fillet that usually breaks up into a mush in the pan.

I actually cooked the fish cakes ahead and The Spouse just reheated them on the solid griddle when they were required. But they can be cooked on the barbecue if you like. I serve these fish cakes with a salsa made of finely chopped rock melon, drained and mixed with the juice of a lemon, a pinch of salt, a little chopped spring (green) onion and some chopped fresh coriander (cilantro). You can throw in a couple of chopped chillies, too, if you wish. It's a refreshing accompaniment. Instead of rock melon you can use fresh mango.

Thai Fish Cakes

750g boneless fresh soft fish fillets (I used a local variety of cod but my usual choice is something like hake)
3 tablespoons commercially prepared red Thai curry paste
3 small chillies, deseeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh coriander
3 kaffir lime leaves, very finely shredded (or the zest of a lime)
2 tablespoons fish sauce
1 egg
250g small green beans, topped and tailed and cut into 1cm pieces

Cut the fish into chunks and process until smooth in a food processor with the curry paste. You may want to do this in three or four batches. Turn out into a bowl and mix with the remaining ingredients.

Wet your hands and take a small handful of the fish mixture and form into a round patty about 6cm in diameter. Repeat until the mixture is used up, putting the patties on a dish as you go. Set aside for at least half an hour.

Heat a little oil in a pan or on the barbecue griddle and when hot cook the patties for about three or four minutes each side until cooked through. They will brown a little as you cook them.

Serve with rock melon or mango salsa and a tossed salad. If you don't mind getting cross-cultural, some warm ciabatta bread is an ideal accompaniment.

This recipe also makes a good first course for a dinner party. It can be served at room temperature, if you prefer.