Nick’s Community Kitchen: Thai inspired cod fishcakes recipe
thai fish cake recipe
To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.
Today we bring you: Thai inspired cod fishcakes
Please note any fish will work, but white fish and salmon are best if you can get them. This recipe makes eight – ten fishcakes. Top tip: Keep back a quarter of the chilli mix, then add some diced cucumber to make a Thai salsa accompaniment.
You will need:
- 500g dry mashed potatoes (frozen mash pellets work just fine!)
- 500g skinless/boneless cod fillet
- 4 spring onions or shallots, finely diced
- 1 small lemon, finely zest
- 1 small red chilli, seeds removed and finely diced
- Fresh coriander, ripped
- ¼ red pepper, finely diced
- Thai hot sauce, amount dependent on your taste
- 1 egg yolk
- Salt and pepper
Professionally known as a pané set up, you’ll also need separate bowls of (in this order for the coating):
- Plain flour
- One egg with a drop of milk
- Dried breadcrumbs
Getting it done:
Start with the mash. This really needs to be as dry as possible, otherwise the cakes will not form.
Poach the fish in water (drop in the ends of the lemon, dill stalks and lightly salt to get extra flavour.) The fish will only take a few minutes to cook, especially if the lid is on. The fish will change colour, turning bright white.
Dice the chilli, red pepper and spring onion. Zest the lemon, rip the coriander, then add all this to the mash and season well.
Strain the cooked fish. Remember the water will make a great fish stock for soups or rice dishes like Thai curry.
Add the strained fish to the potato mix, then add a little egg yolk.
Mix gently, leaving the fish chunky if possible. Mould into the fish cakes. The size is up to you; small or large!
Leave the cakes to settle before you put through the pané. You can refrigerate at this point – it’s easier to pané when the potato and fish mix are chilled.
If the cakes have been refrigerated, turn the oven on, 180.
Gently heat oil in a non-stick pan – be careful to make sure it’s not too hot. Carefully place the crumbed cakes into the oil. Turn after two or three minutes, or when golden brown. If the cakes came from the fridge, now place them in the oven for approximately 10 minutes.
Once turned and up to temperature, serve with the remaining salsa mix and hot sauce. Enjoy!
We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to email@example.com, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.