Thai Cod Fishcakes

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

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

Asia
Thailand
Fish course
Pescatarian
South East Asia
Spicy

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