Pan Asian street food can get a bad rep, especially when you’re glued to the toilet for hours, but it really is a thing of wonder. From Singaporean roti pratas, wolfed down in hawker centres, to bowls of Vietnamese pho slurped away on tiny plastic chairs at a roadside restaurants. Even spiralled hot dogs on sticks are somewhat of a culinary art form. But perhaps my favourite are Thai fish cakes and they work perfectly with Otley’s award winning Thai-Bo beer. Brewed using true tastes of Southeast Asia; galangal, lemon grass and lime leaf, the beer tastes as fresh and clean as the cakes themselves and thus make the perfect partner to accompany your cakes and to include in the recipe itself (alternatively you could use other beers brewed using coriander and the like such as Einstök’s White Ale).
To make these delectable little fishy fellows you’ll need:
- 450g of white fish
- 220g of salmon
- 1/2 a cup of prawns
- 3 tbsp of coconut milk
- 2 tbsp of Thai-Bo
- 1 tbsp of fish sauce
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp brown sugar
- 4 coriander leaves
- 4 sprigs of lemon thyme OR a lemongrass stalk
- 3 spring onions
- 2 cloves of garlic
- 1 red chilli
- a piece of ginger/galangal about the size of a 5p coin
Get all your fish out and pat it down with tissue so it’s nice and dry. Chop it up into chunks and stick it in a food processor. Dry the prawns and add them into the mix too. Blend it all up until it’s a nice paste.
In a bowl add the coconut milk, beer, chilli powder, cumin, brown sugar and stir them all together and then chuck them in the food processor too.
Chop up the coriander, lemon thyme, spring onions, garlic and chilli and grate the ginger and add them in as well. You can’t leave anyone out here.
Give it a final blend until it’s a nice looking pink paste.
Form them into small discs (you should make about 8), not too thick, and put them in the fridge for 10 minutes.
Heat some oil in a pan and then place in the fish cakes and fry evenly on both sides.
Take them out, give them a little pat from the oil and serve with some lime or sweet chilli sauce. Oh, and the rest of your Thai-Bo!