This is a dish that I had done before years ago and took the chance of making again just for this blog.

I’ve used frozen Pangasius fillets instead of what was used before, tilapia and/or other white fish fillets. The fish cakes did not turn out as they would have, very likely due to the type of fish fillet that was used. I will have to try and get some fresh white fish fillets when they do come available in the local supermarket that I frequent. Another type of white fish fillet which is fairly cheap is the sutchi, which unfortunately was not available.

If you want to go for broke, Snapper fillet is the best for this dish.

Ingredients: serves 2 -4 persons

400gm white fish fillet, cut into chunks

2 kaffir or lime leaves

1 shallot or small onion, chopped

1 clove garlic, sliced

3 slices of ginger

2cm or 1″ piece of lemon grass root (white stem), sliced

1 tablespoon chopped coriander (leaves, stem, roots)

1 egg

1 tablespoon fish sauce

1 green chilli, seeded (optional)

Oil for cooking

Method:

• Remove the center spine of the kaffir lime leaves. Cut leaves into fine strips.
• Place lime leaves, onion, garlic, lemon grass root, coriander, ginger, chilli into a food processor. Grind into a paste as much as you can.
• Add the fish chunks and process till smooth.
• Add 1 tablespoon of water, the egg and fish sauce. Process till smooth
• Heat oil for deep frying. Place tablespoonful fish paste into the oil.
• Cook till both sides are golden in colour and the fish cake is cooked through. (Allowing the fish cake to cook a little longer in the oil once it floats to the top will help to ensure it is properly cooked.)
• Place cooked cakes on plate lined with paper towels or absorbent paper to drain the oils.
• Served with Thai sweet chilli sauce & sprig of coriander.