Thai Style Fish Cakes with Sweet n Sour Pumpkin Seed Oil Dressing

January 17, 2022

These fish cakes have a deep savoury flavour that is so addictive! Paired with a Pepo Spin on traditional toasted sesame sweet and sour dressing. Great as an entrée or as part of light main course alongside our Rice Noodle Salad. Perfect Summer food!

For the Fish Cakes you'll need:

400g white fish fillets cut into cubes
2 TBSP red curry paste
1TBSP fish sauce
1.5 TBSP coriander leaves
Finely grated zest & juice of one large lime
1 egg
1/4 cup sunflower flour (sifted)
1/4 cup of finely sliced green beans
4 TBSP sunflower oil
1 spring onion

For the dressing you'll need:

1/4 cup of soy sauce or tamari
1/4 cup of rice wine vinegar
1/4 cup of Sunflower Oil
2 TBSP Pumpkin Seed Oil
1 heaped TBSP honey melted

Method:

Put all dressing ingredients into a glass jar and shake vigorously. set aside
Put fish, curry paste, coriander leaves, fish sauce, egg, lime & zest into a food processor and blitz until mix forms a paste
Transfer mix to a bowl, stir though sunflower flour and green beans until fully incorporated
Scoop out 1/4 cup portions and place on a tray ready for pan frying/grilling (I use a large ice-cream scoop)
Heat a pan over medium heat and cover the base of the pan with Sunflower oil.
Press patties down to 1cm thickness ensuring not to overcrowd the pan cooking in batches for 2-3mins per side or until golden brown on both sides. Add more oil if required to keep the bottom of the pan coated.
Serve on a platter with finely sliced green onion as a garnish

Great with a High country White wine or hoppy IPA. Enjoy!