Tuesday, December 19, 2006

Green Curry Fish Cakes

Green Curry Paste just seems to be a perfect match to seafood and these bite sized fishcakes make the perfect finger food - fragrantly spiced they are sure to get your appetite started.

fish cakes

Green Curry Fish cakes
[Makes about 20 small fish cakes]

220 grams firm white fish, skinned, bones removed and cut into rough chunks
1 spring onion/scallion, sliced finely
1 runner bean or 3 green beans, sliced finely (these are raw)
handful fresh coriander, roughly sliced
2-3 tablespoons Green curry paste
1 egg yolk
freshly ground salt and pepper
bread-crumbs

Place the fish into a processor and pulse until almost smooth - it's okay to have small chunks of fish.

Put the fish into a bowl and add the curry paste stirring to combine. Add the spring onion, green bean and coriander, give it another stir then season with a little salt and pepper. Add the egg yolk and mix well. It will probably be a little mushy at this stage, how much, will depend on the type of fish used. Sprinkle in a little bread-crumbs until the mixture firms up slightly.

Using a small ice cream scoop, take little balls of the mixture and release them onto a bread-crumb coated dish. You should get around 20 balls. The ones I've made are about 2.5 cm/1 inch in diameter.

Roll each lightly in the crumbs to form a cylinder, then flatten the tops down to get a cake-like shape. You can store these covered, in the fridge until ready to cook.

Shallow fry or deep fry until golden brown and serve immediately with a little coriander yoghurt on the side.

fishcakes

I'll be submitting this to Kalyn's Holiday Cooking with Herbs as it's a quick and easy appetiser that's ideal for those holiday parties.

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15 comments:

  1. Haalo, the fish cakes look so beautiful. I used to eat these in Thailand and make them here in Mel. I put some kaffir lime leaves instead of coriander though. :)

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  2. Haalo, I'm a fish fan and always love suggestions to use this wonderful ingredient.

    These fish cakes are so delicate and tiny, but full of flavor, I bet!!!

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  3. Thanks WP - kaffir lime leaf would be excellent, I'll do that next time.!

    Hi Patricia - I'm partial to green curry so I love their fragrance with the little kick of chilli - made this size they are very moorish. You can make them larger and serve them as part of main meal and if you like a little more spice some fresh finely diced green chilli added to the fishcake mix will provide that extra kick.

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  4. Your photos are amazing. The fish cakes look so good... full of flavor!

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  5. Awesome pics! I'm sure they're wonderfully taste too!

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  6. I am not a big fan of sea food, but your fish cakes look very delicious....just like aaloo tikki.

    Nice pics too.

    Happy Holidays...Cheers.

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  7. Thanks Kristen!

    Thanks Brilynn!

    Thanks Nidhi - Happy Holidays and best wishes to you and your family.

    Thanks Trig!

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  8. I love green curry paste, and these sound wonderful. I wish I could come to your house and have a photography lesson. The pictures are fabulous.

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  9. Thanks Kalyn - the (virtual) door is always open if you ever need any advice.

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  10. For some reason I have a soft spot for "real" fish cakes. It must be the years of fish-cakes and chips when I was a child coming back to haunt me.

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  11. Hi Scott - what makes a fish cake a real fish cake?

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  12. oh yum! man that picture is stunning. love your blog, bloglines here u come :)

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  13. Thanks so much Aria - hope you continue to enjoy the blog!

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  14. we make these all the time now and are big fans. any ideas what other dishes to serve them with? thanks!

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