Nicole Brown is the host of an upcoming original MCCN show , The Spicy Chick. You may have seen her for the on the red carpet of Cloudy With A Chance of Meatballs(See Celebrity Food Coverage Section) Our host is of Thai heritage and shares that one of her favorite foods is fishcakes. Here is a Thai Fish Cake recipe with one Northern ingredient added:
Prep Time: 40 minutes
Cook Time: 15 minutes
- Serves 4 as an Appetizer
- 2 fillets of salmon, cod, sole, or other fish (1/2 lb. to 3/4 lb. or 300 g.)
- 2 large (or 3 small) potatoes
- about 1 cup oil for frying (peanut, sunflower, coconut, canola, or other vegetable oil)
- approximately 1 cup flour OR 1 1/2 cups bread or cracker crumbs (bread or cracker crumbs make a crispier crust)
- 1 egg, beaten
- Thai Sweet Chilli Sauce for the dip (or make your own dipping sauce – see below)*
- 2 Tbsp. fish sauce
- 1 red or green chili, sliced (de-seeded if you prefer mild cakes)
- 3 kaffir lime leaves (dried, fresh, or frozen), snipped into small pieces with scissors (discard stem)
- 3 spring onions, sliced
- 1/3 cup coriander leaves and stems, chopped
- 3 cloves garlic, minced
- Place potatoes in a pot of water over high heat. Allow to boil while you perform the next several steps.
- Place paste ingredients in a mini-chopper or food processor. Process well to create a paste. OR simply mince and stir everything together.
- If using frozen fish, thaw it thoroughly (to thaw fish quickly, place in a bowl of tepid water for a few minutes). Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.
- When potatoes are cooked and soft enough to mash, drain them and place in a flat-bottomed bowl (or back in the pot). Quickly mash with a potato masher.
- Add the mashed potatoes plus the paste you made earlier to the fish pieces. Mix well (don’t worry if the fish falls apart).
- Now, using your hands, make small patties or cakes. Tip: if cakes won’t stay together because they are too “wet”, add a little flour or bread/cracker crumbs to the fish/potato mixture.
Make Ahead Tip: If making ahead of time, cover cakes and refrigerate (overnight or up to 48 hours beforehand). When guests arrive, remove from fridge and continue with the steps below.
*Thai Sweet Chili Sauce is now available at many large grocery chains in the Asian section, and at all Asian/Chinese food stores. OR make a very simple dipping sauce by combining 2 Tbsp. Chinese plum sauce with 1 Tbsp. soy sauce and 1 Tbsp. fish sauce. Add freshly cut chilies if you like it spicy. ENJOY!!!