Thai Fish cakes with fish from the freezer ...
It's surprising what you can make with ingredients from your freezer, isn't it? Sainsbury's have launched a Love Your Freezer hub to encourage people to get the most of their freezer and help them to make quick and delicious food.
It's inspired me to make these tasty Thai fish cakes using frozen Basa fillets by Sainsbury's from their Basics range (400g for £2.05). Most white fish fillets will work but these are a great choice as the resulting texture is firm and springy, which is ideal for Thai or Chinese style fish cakes.
The best way to defrost fish is to leave it in the fridge overnight. For best results when frying, you'll also need to pat dry the thawed fish with a paper towel to remove any excess liquid.
If you can't find kaffir lime leaves, try adding alternative ingredients like finely chopped coriander or red bell pepper instead.
Thai Fish cakes
Serves 6 as a starter, 4 as a main (with rice or potatoes)
Ingredients
400g Sainsbury's frozen Basa fillets, thawed (or white fish fillets)
50g green beans, finely chopped
3 kaffir lime leaves, spine removed and sliced finely (optional)
1 tbsp red or green curry paste
2 tsp fish sauce
1 tsp sugar
2-3 tablespoons sunflower or vegetable oil
Sweet chilli sauce
Method
1. Pat dry fish fillets to remove excess liquid. Dice the fish into cubes and place into food processor with curry paste, fish sauce and sugar.
Combine the processed fish with beans and lime leaves
2. Take 2 tablespoons of fish mixture, and using your hands, shape them into patties.
3. Heat 1 to 1 1/2 tablespoon of oil in frying pan over medium high heat. Fry the fish patties in batches. Cook for 3-4 minutes, then turn over and cook until both sides are golden brown.
Serve with lemon wedges and sweet chilli sauce.
