Recipes THAI FISH CAKE BOWL WITH LIME SWEET CHILLI SAUCE

THAI FISH CAKE BOWL WITH LIME SWEET CHILLI SAUCE

Prep 30 Mins
Cooking 20 Mins
Serves 4

Elevate humble white fish like hake into an exotic taste sensation with our headily fragrant Cape Herb & SpiceThai 7 Spice. Our Thai fish cake bowl with lime sweet chilli sauce isn’t Thai takeout – it’s better!

- WHAT YOU WILL NEED -

  • 5ml salt
  • 45ml toasted sesame seeds
  • Lime wedges, for serving
  • 30ml soy sauce
  • 4 carrots
  • 30ml sesame oil
  • 150g red cabbage, thinly sliced
  • 1 small egg, whisked
  • 250ml cornflake crumbs
  • 10ml Cape Herb & Spice THAI 7-SPICE
  • 5ml finely grated fresh ginger
  • 1 clove garlic
  • FOR THE FISH CAKES
  • 250g peeled and cubed potatoes
  • 200g cooked rice noodles
  • 600g hake medallions (or any other white fish of choice)
  • 2,5ml salt
  • juice of 2 limes
  • 2 spring onions, finely sliced
  • zest of two limes, very finely grated
  • 1 stalk lemongrass
  • FOR THE LIME SWEET CHILLI SAUCE
  • 1 hot red chilli, deseeded and finely diced
  • 75ml water
  • 75ml sugar
  • vegetable oil, for frying
  • FOR THE REST OF THE BOWL
  • FOR THE RICE NOODLES

- METHOD -

Start by prepping the fish cakes. Boil the potato cubes in water to which you added 5ml salt. Once cooked through, drain thoroughly and mash without adding any liquid. Allow to cool.

Place the hake medallions on a large microwave-safe plate, cover it with a microwave plate dome and microwave the hake on high for about two minutes until the fish is cooked through. Use two forks to flake the fish. Allow to cool.

Smash the stalk of lemongrass with the side of a large chef’s knife. Peel off the hard outer layer and chop the lemongrass as finely as possible. Add the lemongrass to the mash and fish along with the garlic, ginger, spring onions, Cape Herb & Spice Thai 7 Spice, 2,5ml salt and the egg. Stir to mix thoroughly. Pop the mixture in your freezer for ten minutes to firm up – it makes it easier to shape fish cakes.

Make the lime sweet chilli sauce while the fish is chilling. Simply add the sugar, water and chilli to a small saucepan. Place over medium heat and boil until sugar has dissolved. Remove from heat and stir in the lime juice and zest.

Shape fish cakes and cover them with the cornflake breadcrumbs. Heat a large non-stick pan with about 1cm of vegetable oil. Fry the fish cakes over medium heat until golden and crisp on both sides.

Toss the rice noodles with the sesame oil, soy sauce and toasted sesame seeds. Assemble Thai fish cake bowls by plating up rice noodles, shredded cabbage and carrots. Pop on the hot fish cakes and serve with the lime sweet chilli sauce on the side. Serve right away while the fish cakes are crunchy on the outside and steaming fluffy soft on the inside. The texture, taste and temperature contrast of the fish cakes with the elements of the rest of the bowl are just such a treat.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za