Wednesday, 10 February 2016

spicy coconut fishcakes

spicy, coconut, curry, thai food, fish cakes, fish, chilli, de tout coeur limousin, recipe, Chinese food, spice, garlic, ginger, sesame oil, red thai curry, frying, dessicated coconut, carrot, sweet and sour sauce, thai fish cakes, Asian food,gluten free,desiccated coconut,Guardian Food, weekend food, readers recipes, Guardian Witness,

spicy coconut fishcakes

Spicy coconut fishcakes, flavoured with Thai red curry paste, garlic, sesame oil and rolled in polenta and desiccated coconut before frying for a crunchy coating

The recipe works well with any white fish, but you could also try adding a few prawns or crab meat to the mix (making sure to keep the total weight of fish the same). 

A quick and simple fishcake recipe, using relatively inexpensive ingredients, and so much better than shop bought. 

Delicious served with a soy and ginger dipping sauce or my home made persimmon & chilli jam. 

makes about 15 fishcakes 
preparation time: 10 minutes
cooking time: 10-15 minutes 

ingredients: 
500g skinned/boned white fish fillets (I used pollock, but any white fish would work, e.g. coley, whiting) 
1 egg
50g carrot
50g onion
1 garlic clove
1 tbsp Thai red curry paste
1 tsp sesame oil 
2 tbsp cornflour
salt and pepper

vegetable oil for frying

for the coating:
3 tbsp dessicated coconut
3 tbsp polenta

garnish: 
chopped fresh red chilli 
desiccated coconut

method: 

add all the fish cake ingredients to a food processor (apart from the frying oil) and whizz up for a few minutes until well combined. 

shape into croquette/quenelle shapes using a tablespoon and gently roll in the polenta and dessicated coconut

heat the vegetable oil in a large frying pan - it should be about 1cm deep. Fry until crisp, golden and cooked through. Cook in batches if necessary as you don't want to overcrowd the pan.

drain on kitchen paper for a few minutes before serving. Garnish with some desiccated coconut and chopped red chilli. 

I like to serve these with my persimmon and chilli jam or a simple soy and ginger dipping sauce. 




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10 comments:

  1. Love Thai style fish cakes but haven't had any for yonks. Will have to rectify that soon! Yours look delicious :-)

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    1. thank you - a new favourite of ours now. Let us know if you give it a go...

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  2. Wow I must try these-I'm obsessed with coconut! Thanks for linking up to #tastytuesdays and #brilliantblogposts x

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    Replies
    1. thank you - and watch this space - my coconut cake recipe coming soon...

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  3. Oh yes! Thai fish cakes. Yes!!! Thanks for linking to Simply Eggcellent x

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  4. Oh wow! I love coconut and I can just imagine how delicious these must be! x #simplyeggcellent

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    Replies
    1. me too - love coconut in sweet and savoury dishes. Adds a great flavour to the crispy coating. Thanks so much for stopping by too :)

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  5. How gorgeous are these! I would never have thought to put coconut in a fish cake but now I so want to! Thanks for a fab #CreditCrunchMunch entry:-)

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    Replies
    1. I can definitely recommend it! Happy weekend to you too :)

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