Name: Thai Fish Cakes from Oscar’s, Port Douglas in Queensland
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 cm (½ pint) piece of fresh root ginger, roughly chopped; 1 tablespoon fresh coriander leaves, chopped; 450 g (1 lb) white fish fillets, skinned, honed and cut into chunks – or try mackerel instead; 1 red pepper, seeded and finely chopped; freshly ground black pepper; 1 red chilli pepper, seeded and chopped; 2 lime leaves, roughly chopped – if possible; vegetable oil, for shallow-frying; chopped fresh coriander leaves, to garnish; white wine vinegar; 100 g (4 oz) dwarf green beans, chopped; 1 clove of garlic, roughly chopped; 1 blade of lemon grass, bruised and roughly chopped; 1 teaspoon red curry paste; 1 tablespoon fish sauce; 2 tablespoons thick coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This was one of the most stunningly fresh-flavoured, exciting dishes that I had on my whole trip.

Ingredients

450 g (1 lb) white fish fillets, skinned, honed and cut into chunks – or try mackerel instead
1 blade<

Method

Whack everything, apart from the red pepper, vinegar and green beans into a food processor or blender and switch on for about 15 seconds or so, to make sure that you have a well-blended, spicy fish mush. Tip it out into a large bowl and mix in the red pepper. Form into fish cakes (you may have to flour your hands to do this).

Heat up some vegetable oil in a frying pan to a depth of abou