Thai Fish Cakes
Asian food is so good! The beautiful balance of flavours, usually incorporating sweet, salty, spicy and sour, always seems to hit the spot. Whilst we don't eat out too often, when we do I tend to pick Asian because it's not something I can recreate at home as authentically as many other types of cuisine. There is something about that balance! However, sometimes near enough can be good enough and whilst I don't plan to open a Thai restaurant anytime soon, these little Thai Style Fish cakes are yummy enough for me to share with you!
I love these served alongside some stir fried hokkien noodles. You can even add them, once cooked, to the noodles in the wok or pan and toss them with everything else just before serving as a change from chicken or beef. Thai fish cake noodles I guess!
They are equally good served with a nice little dipping sauce, some fresh coriander, steamed coconut rice and some green veg.
As always, though, probably the best bit is that my Combi-Steam allows me to get the cooking just right with no deep frying or messy pans. These can be gluten free (substitute some rice flour or make sure you use a gluten free cornflour) and are also dairy free. Adjust the spiciness to your own taste too by reducing or increasing the amount of curry paste. These are probably 'just' medium hot as they are but heat in food is always a subjective thing.
So off to Thailand we go with a little CSQ twist!
Thai Style Fish Cakes
makes approx 20
Ingredients:
500g firm white fish (roughly chopped into chunks)
2 tbs good quality Thai Green curry paste*
2 tbs fish sauce
1 lime (zested and juiced)
1 tbs sweet chilli sauce
pinch brown sugar
1 egg
2 heaped tbs cornflour (or rice flour)
2 sugar snap peas or snow peas (cut in half)
½ tsp sesame oil
Method:
Combine all ingredients in a food processor and process until it forms a chunky mince consistency. (You could also use a stick blender but you may have to do it in two batches)
Select Hot Air+Steaming (Combination Steam) on your CombiSteam. Set the temperature to 230°C. (For variable Steam selection 20% or low). Allow to pre-heat.
Line two baking trays with baking paper.
Form mixture into little cakes (approx 2 tbs per cake).
Place the cakes onto the lined trays leaving some space in between each one.
Place the trays into the CombiSteam. Usually the bottom and second top shelf positions leaving some space for the air, steam and heat to circulate.
Cook for 15-18 minutes until they are just golden browned on the outside - the inside will be cooked but they should be “springy” when you press them.
Remove and serve as desired.
V-ZUG/Wolf Note:
In a V-ZUG or Wolf CombiSteam you will have the option of BakeOMatic - Fresh Aperitif Nibbles which will allow you to cook these automatically if you prefer. Place into a cold oven. Select BakeOMatic - Fresh Aperitif Nibbles - Medium Browned and start the program, removing at the end of the automated cooking time.
For another cute option you could even thread a few of the cakes onto skewers and cook them that way using the same method. The Steam will always prevent the bamboo skewers from burning which is an added bonus!
Happy Combi Steaming!
Yours in the kitchen,
The CSQ. x