
So upon returning home, a little sad and more than a little skint, I spotted some basa fillets going cheap. It's not particularly environmentally friendly, given that they're from Vietnam, but they are sustainable. They're a white fish, and have a tendency to be a little tasteless so I packed them full of Thai aromatics in an attempt to liven them up a little.

The fishcakes could have perhaps benefitted from a few more minutes in the pestle and mortar as while they didn't have the same rubbery texture as onces made in a food processor, they were well flavoured and delicious. They were light and had a good kick to them. Coconut rice was a good accompaniment to them to make them into a whole and satisfying meal.

Serves 2
1 large basa fillet
1 stick of lemongrass, tender inner part only
1" piece of galangal
1 clove garlic
2 kaffir lime leaves
2 red chillis
3 sprigs of coriander, roots as well if possible
Juice of half a lime
1 tbsp fish sauce
1 tsp cornflour
For the sauce:
5 tbsp rice wine vinegar
3 tbsp water
80gr caster sugar
1/2 cucumber
25gr roasted peanuts, chopped roughly
1 red chilli
1 tsp fish sauce
Chop up the fish finely and pound in a pestle and mortar with the cornflour. Add the rest of the ingredients chopped finely and pound into a thick paste.
Meanwhile, deseed and dice the cucumber. In a saucepan, add the suagr and the vinegar and heat until the sugar has dissolved. Add the water and simmer for 5 minutes. Take off the heat, leave to cool, and add the cucumber, chilli and fish sauce.
Heat about an inch of oil in a non-stick frying pan. Shape the fish paste into patties with wet hands and carefully lay them in the oil. Fry for 3 - 4 minutes each side, depending on the thickness. Serve with coconut rice on a bed of Little Gem lettuce leaves, broad beans and sliced radishes with the dipping sauce on the side.
6 comments:
NOM! I love that bouncy texture. So satisfying. Nice one on spotting the bargain - good eyes! Loving the peanut dip on the side too.
Mmm... yum. Basa's a new one on me - I'll have to look out for it.
I made fishcakes this week using cod and potato, they were a bit boring and fell apart. Yours look great, thai flavours are a brilliant way to liven up something that's potentially bland
These look gorgeous! I love the way you've authentically pounded your fish in a pestle and mortar. And spicy flavours are just the ticket when you've wrecked your tastebuds from all that partying!! ;)
They look gorgeous! I feel fishcakes may be making an appearance on next week's dinner menu...
I like the idea of using the pestle and mortar becaus ethe food processor can sometimes over-process fish amd make it go all mushy.
these look like amazingly tasty fish cakes.
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