In celebration of having just launched their new menu, which you can read about here, the President Hotel‘s new Executive Chef Philip Alcock is sharing one of his favourite recipes from the menu!
These Thai Fish Cakes are seriously delicious, with a crispy coating and tasty dipping sauce, and surprizingly simple to make. Fresh and flavourful, they make a fantastic starter for a dinner party and also work wonderfully as a tasty supper with salad on the side.
Follow the recipe below.
Thai fish cake by Philip Alcock
Ingredients
600g fresh hake filleted
45ml Thai fish sauce
20g garlic chopped
20g ginger grated
10g fresh coriander
35g Thai red curry paste
20ml fresh lime juice
50g corn flour
1 free range egg
20ml oil
Method
Place all the ingredients except the oil in to a robo coupe (bowl chopper) and blend for two minutes
Wetting your hands roll the mixture into 40g balls
Gently heat the oil in in a flat bottom frying pan, place a couple of the fish cake in the pan and gentle press down, cook for 2 minutes or until golden brown, turn over and cook again for 2 minutes or until golden brown.
Remove from the pan and serve.
Dipping sauce
125ml mirin
125ml soy
2g dried chili flakes
10g grated ginger
10g garlic chopped
20g spring onions
5ml sesame oil
Method
Place all ingredients in to a bowl and leave to infuse for 30 minutes before serving
