If you’ve been following me on Twitter or Instagram for more than a week, you will know about my growing addiction to Asian Home Gourmet’s additive-free and preservative-free Singaporean laksa paste.
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.
Marty, you got me with these… I adore fish cakes. I wonder if I could use rice crumbs instead of the bread crumbs, trying to stay GF. Thanks so much for sharing this delicious recipe.
Hi Liz, you can use gf crumbs and bread in the stuffing too!
I’ve noticed you’ve been having laksa ALL the time and I thought, wow, you have a lot of patience to make the paste every time. Now I know your secret and can join in in laksa every week as well. Will check it out!
Yumm!!! Laksa is one of my favourites. And these fish cakes will go perfectly with my next Laksa.
Well next time you’re in Sydney I’ll have to treat you to some!
I’ve got a craving for a plateful of these right now.. I’m soo hungry and this would be so perfect!!
Don’t normally use commercial mixes/pastes, BUT absolutely love Thai fish cakes and time is oft at a premium, so shall try and, am certain, greatly thank you!
Who knew you could come up with such complex meals with just 5 ingredients! And all natural too. A great product find yet again.
Love this, this is so made my mouth water, in my tasty bud world, almost anything taste better with a little lime.
Your fish cake looks good! 5 ingredients with tasty appetizer. I’m going to Thai restaurant tonight – totally inspired to order fish cakes. I need to make it on my own next time though!
Great Dish, I want some now.
I also got addicted to that laksa, the flavours are awesome. If you tried the coconut laksa you should also try the tamarind version, it tastes equally as good.
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