Name: Thai Cod Fishcakes
Yield: Serves 4
Cuisine: Thai
Ingredients: 3 slices of white bread; 1 garlic clove, crushed; 2 eggs, beaten; 1 fish stock cube; handful of fresh parsley; 500 g cod fillets; 500 ml full fat milk; 2 bay leaves; zest of 1 lime; 50 g flour; vegetable oil, to deep fry; 1 tbsp Thai red curry paste; salt and pepper; juice and zest of 1 lime; 1 small red chilli; 3 spring onions, sliced; 400 g white potatoes; handful of fresh coriander; 1 stick of lemongrass (give it a bash with the blunt side of your knife)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

We love Thai food, but with the local produce we have it’s not often we get to spice things up. This is a great way to jazz up fishcakes with some more interesting flavours.

Ingredients

400 g white potatoes
500 g cod fillets
500

Method

Peel and chop your potatoes into large chunks, then put into a pan and cover with cold water. Add two pinches of salt, bring to the boil and then simmer until soft. Drain and let them steam dry.

While your potatoes are cooking, place the cod into a large pan or frying pan, and cover with milk. Add your bay leaves, lemongrass, salt and pepper and simmer very gently until the fish flakes

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Thai Cod Fishcakes

Ingredients

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