5 ingredients: Spicy Thai-inspired Fish Cakes
Making this fragrant and spicy coconut curry soup has become almost a weekly ritual, in which I shamelessly indulge. Within minutes I have a big bowl of steaming laksa for lunch, with more delicious leftovers for breakfast. My base is plumped up with shredded free-range barbecue chicken, rice vermicelli, angel hair pasta, boiled egg, every now and again some tofu puffs, and always, a generous handful of fresh coriander and chilli – these are ingredients I always have on hand. In fact, now that I come to think of it, whenever I have a craving of any kind, I instantly think of this laksa.
So, when a couple of weeks ago my cravings for fish became more apparent, and thoughts of laksa began to appear in my head, I had decided to use the same AHG laksa paste to make some spicy fish patties, similar to those Thai fish cakes available from most takeaways. Texturally they are a little different, but they still make a great appetiser, and an even better slider or mini burger patty. Spicy and full of flavour!
- 300g skinless sea perch // flathead // barramundi fillets
- 1 sachet Asian Home Gourmet Singaporean laksa paste
- 1 small round breadroll
- ¼ cup milk
- ½ cup breadcrumbs
- lime wedges
- Tear breadroll into a handful of pieces and soak in milk.
- Rinse the fish under cold running water and pat dry with paper towel.
- Cut into rough bite-sized pieces.
- Using a food processor, in batches if necessary, blend the fish and breadroll into a smooth consistency paste.
- Add Singaporean laksa paste and 3 tbsp of the milk left from bread-soaking. Mix all together with a wooden spoon – the mixture should be light and fluffy.
- Shape ¼ cup-sized patties, cover in breadcrumbs and shallow fry in some vegetable or peanut oil for about 3 minutes on each side.