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Thai Fish Cakes with Coriander and Cucumber Dipping Salsa
Recipe serves
:
20-30
A Little Background
I remember a couple of years back, a time in Sydney when virtually every single restaurant and café had fish cakes on their menu. Unfortunately it was also the time when this beautiful Southeast Asian dish gained a very bad reputation. Fish cakes were served crumbed in bread crumbs, undercooked, overcooked and served with everything from ketchup tomato sauce to heated peanut butter as “Satay Sauce”. The reason for this I believe is people think it is an all too easy recipe, “mince some fish add a bit of this and that, a bit of commercial curry paste, deep fry them and dip in anything.” This obviously looks nothing like the symphony of flavours used in the authentic Thai versions. There are a myriad of ingredients and a lot of steps in preparing the ideal fish cake. All these steps and processes can seem labour intensive to some but once you make them this way you will see that it is a very enjoyable process and that the end result is well worth it.