Thai Fish Cakes with Spicy Coleslaw By Chef Nina Timm

makes 12 fish cakes

Ingredients

  • 3 x 180 g hot smoked peppered trout
  • 2 cloves garlic – peeled and grated
  • 5 cm piece fresh ginger – grated
  • A handful fresh coriander – finely chopped
  • 250 ml/1 up fresh corn – it is the corn of about 2 cobs
  • a small chilli – finely chopped
  • zest and juice of 1 limes
  • 15 ml fish sauce
  • 15 ml soy sauce
  • 3 x-large eggs
  • 1 cup dry oats or almond flour for a low-carb option
  • Vegetable oil for frying
  • Kewpie mayo

Method

  1. Remove the trout from their skins and flake the fish in a large bowl.
  2. Add all the other ingredients and mix properly with your hands.
  3. Alternatively keep the corn kernels aside and mix all the other ingredients in a food processor. Then add the kernels back in.
  4. Shape in round shapes with your hands and fry in shallow oil until golden brown.

Spicy Coleslaw – Ingredients

  • 2 mini cabbages or 1 large wedge of cabbage – very finely shredded
  • 1 cup fresh corn
  • 2 chillies
  • A handful fresh coriander
  • A handful fresh basil – optional
  • 125 ml/½ cup salted peanuts and raisins
  • Salad Dressing
  • 80 ml / ⅓ cup light soy – I prefer citrus soy
  • 10 ml peanut or sesame oil
  • 10 ml fish sauce
  • Juice and zest of 1 lime
  • 30 ml toasted sesame seeds
  • 10 – 15 ml honey – tasted and add more if you prefer it sweeter

Method

  1. Place all the salad ingredients in a bowl. Mix all the ingredients for the dressing in a small bowl and add to the salad just before serving.

To Serve – serve 2 fish cakes in a bowl with some coleslaw, kewpie
mayo and fresh coriander.