I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

April 16, 2013

Tasty Thai Fish Cakes




Here in Canberra we are having the most glorious Autumn


The days are cooler, but the warmth hasn't gone out of the sun; the light is softer, but the brilliant reds, oranges and yellows of the leaves add colour everywhere you look. The days are just perfect for long lunches out of doors, and making the most of lighter dishes before the heaviness of Winter meals.

You all know by now My Lovelies, about my love affair with South East Asian food? Well these little fish cakes are perfect for lunch on the deck, with a glass of crisp white wine and soaking up as much sun and vitamin D as possible before hibernation begins.

Fish cakes are one of the must-haves on every Thai menu, but did you know how easy they are to make at home? I don't like using many pre-made products in my kitchen, but I have to say I do make an exception for curry pastes as they are chock full of flavour and usually made up of pretty authentic ingredients.

The recipe for these little sweeties doesn't change much between chefs or cookbooks.
Traditional recipes don't need fiddling with, generations have honed these down to the best possible outcome for us already. The only difference is now and then picking up an extra special tip along the way. David Thompson is THE go-to guy for Thai, so of course I followed his recipe and guidelines- and was surprised to find a technique that made quite a difference to the final delicious result....read on....





David Thompson's Thai Fish Cakes


300g White Fish Fillets- David recommends Whiting or Orange Roughy
*my special ingredient a 1:4 ratio of prawns for a bit of extra seafoody sweetness*
4 Tab Red Curry Paste (gf)
1 Egg
3 Tab Fish Sauce
1 tsp Castor Sugar
5 Kaffir Lime Leaves- shredded
2 Tab Snake Beans- I used just plain beans- finely cut
Oil





Combine fish, curry paste and egg in a food processor





Blend up well until nice and smooth





Add in fish sauce and sugar





Blend again until really well combined




Now this is the Special Trick from David: In a LARGE bowl, gather the fish puree up into a ball and throw it back into the bowl. Keep up this slapping until the mixture becomes firmer and stickier as it aerates the ingredients and makes the cakes puff up when deep fried.
I haven't done this step in the past, and while my cakes have still tasted quite nice they certainly didn't have the light texture of these cakes. All the fish cakes I've had before have had a trademark rubberiness to them that I didn't know you could change. It's up to you, but I definitely think it's worth the hassle





Mix in lime leaves and beans





Nice and pretty isn't it? See how the texture is definitely different than before the Slapping Step





Form the paste into small discs- I used 2 oiled soup spoons to shape the mix, dip the spoons into the oil each time so the sticky mixture slips off easily, and then deep fry on medium heat until golden brown.





The cakes will puff up nicely, but deflate very quickly as they cool down.
I like to place anything deep fried on a rack to drain and to allow a bit of airflow around the items to retain crispness, if you just drain them on some paper they tend to steam and go a bit soggy





Serve quite quickly as these little cakes tend to toughen as they cool
I made a very basic sugar, vinegar, fish sauce dipping sauce with a bit of chilli heat and cucumber to go on the side



So my Dearest Readers, are you enjoying the waning days of warmth or is it Winter with you already, and what is your favourite Thai dish?







25 comments:

  1. I want to give these a go! I tried another recipe and they were pretty average so I never really pursued making them!

    ReplyDelete
    Replies
    1. I hope you like these ones Lorraine, you can always oomph up the paste if you want a bit more zing! :)Let me know how you get on x

      Delete
  2. Those look amazing! Thai food is tied with Greek for my absolute favorite cuisine. Pad Thai is always good, but I also love a bowl of tom kha gai.

    Oh man, now I'm hungry... ;)

    ReplyDelete
    Replies
    1. Yummo Michelle! Greek food has a lovely range of flavours too- have you ever visited there?

      Delete
  3. Ohhh Rebecca - these fish cakes look mouth watering delicious! So much flavor going on...yummmm. I love anything Thai, my DH is a pad Thai freak, he would definitely love these!

    ReplyDelete
    Replies
    1. Thanks Ina! I hope you give them a go, and that your hubby loves them and licks the plate clean :)

      Delete
  4. We were having the most wonderful Autumn - up until today. The temperature has dropped. I do hope we have a few more warm days before winter sets in. Your Thai fish cakes look very good. Do you think I could make these with chicken mince? Some in our family don't eat seafood but these look so good I'd like to try them (just with chicken). If I give them a go I'll be sure to let you know xx

    ReplyDelete
    Replies
    1. I cracked and put the heater on yesterday Charlie, definitely winter is on it's way!
      I certainly think these would be fine with chicken or even pork mince, but they won't know what they're missing out on, so all the more fish cakes for the others :) I'd love to hear how they go thanks sweetie x

      Delete
  5. Bec, what a great recipe and process! Thank you for sharing this... I am not able to eat fatty/fried foods at the moment, but I think as soon as I can, I am going to make them! Loving our Autumn!

    ReplyDelete
    Replies
    1. Thanks Lizzy, I sure hope you feel better soon, and that you can enjoy all types of cooking again. Autumn has been lovely this year, but I did turn the heater on yesterday with it's 13* outside and even colder inside :)

      Delete
  6. Oh these looks so amazingly delicious! I will have to keep the recipe book market for when I get back from Thailand... I know I am going to have withdrawals and these look so perfect.

    ReplyDelete
    Replies
    1. Oh you lucky thing you, going to Thailand! You'll have to let me know how these stack up against the Real Deal. I bet you'll have withdrawals from all the yumminess and hope you can capture it- then share it with the rest of us!

      Delete
  7. OMG Delish! Shall bookmark this since I've recently 'found' a kaffir lime tree :P But the Boy hates the smell whilst I can't get enough. I shall make it for my lunch to work!

    ReplyDelete
    Replies
    1. Oh no, how can he hate he smell of kaffir lime! We have our own tree in the back yard and I squeeze a leaf or two each time I walk past it just to enjoy the smell :) Good for you, if he doesn't like kaffir lime he doesn't deserve them!

      Delete
  8. I've been to a lot of Thai restaurants but I've never cooked a fish cake at home. You make it look easy AND delicious.

    ReplyDelete
    Replies
    1. Aw thanks Maureen! They really are much easier to make than you'd think, and work out much cheaper than buying them at a restaurant too :)

      Delete
  9. I have to say... Thai Fish Cakes are one of my must order dishes whenever I have Thai... Thanks for sharing such a yummy dish.

    ReplyDelete
    Replies
    1. Thanks Tania! We love to order them too...and money bags, and fried quail, and curry puffs, and satay, and spring rolls..... we love it all! :)

      Delete
  10. Ooooooh yummy yummy yum yum!! I've always enjoyed Thai fish cakes SO much. One of those things that is so easy to make if you've got a food processor. Having just invested in my first one recently, am always on the lookout for recipes to make with em. Thanks for this! Hope you are well =]

    ReplyDelete
    Replies
    1. I hope you and your food processor are very happy together Winston! They are a such a time saver. I love kitchen gadgets and appliances and have put in my order for a sous vide machine for my birthday....maybe if I'm very, very good?

      Delete
  11. I love Thai fish cakes and this looks easy enough, but just a tad messy with all that throwing and slapping. Maybe I'll just keep buying them for now.....

    ReplyDelete
    Replies
    1. It is a bit messy Amanda- use a very big bowl! You can certainly leave out that step and they'll still taste yummy. I saw it as a great way to work out some stress and aggression :)

      Delete
  12. These fishcakes look much better than what you get in all restaurants across Melbourne (impressed with the size). First time in your page and bumped to Thai food, which I simply love. Thanks for reminding it is easy to cook and for the recipe.
    Between my fav Thai food is fried snapper with tangy tamarind sauce...yummm

    ReplyDelete
    Replies
    1. Thanks Chetana! I love tamarind too with it's nice tang and hint of sourness, I've seen it a bit in some middle eastern recipes lately too but I don't think it's traditional- just yummy! Thanks for stopping by, and I hope to see you again :)

      Delete
  13. The alluring fish cakes are begging me to bite the screen :)

    ReplyDelete