THE KFA KITCHEN - THAI FISH CAKES

The weather for Snapper bashing looked a little ordinary this weekend, big swells and high wind. We took the opportunity to practice a few traditional forms of fishing instead, the art of rock and beach. While the Drummer off the rocks were replaced by Sweep (Unfortunately), the Salmon came out to play as we hit the beach surf at Pedro Point. The larger specimens were returned to the water while most of the smaller 40cm models were kept for mincing and freezing, ultimately ending up on the Kayak Fishing Adventure Kitchen menu.

Thai Fish Cakes (Makes 16) :

500g Australian Salmon (Filleted, skinned and boned)
2 tbsp red curry paste
2 fresh Kaffir lime leaves (Torn)
2 green onions (Chopped coarsely)
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp finely chopped coriander
3 snake beans (30g, chopped finely)
2 fresh small red thai chillies (Chopped finely)
Peanut oil (For deep frying)

1. Cut fish into small pieces. Bleand and process fish with curry paste, lime leaves, onion, sauce and juice until mixture forms a smooth paste. Combine fish mixture in medium bowl with coriander, beans and chilli.


2. Roll heaped teaspoon of the mixture into ball, then flatten into cake shape; repeat with remaining mixture.


3. Just before serving, heat oil in wok or large saucepan; deep fry fish cakes, in batches, until browned lightly and cooked through. Drain on absorbent paper; serve with fresh coriander leaves and lime wedges, if desired.

KFA Kitchen tips :

• Nice with cucumber dipping sauce, shredded carrot on the side.


• Substitute Salmon with any firm white flesh (Flathead, Redfin etc).


• Dip fingers in cold water before shaping cakes, prevents sticking.


• Try turning only once during cooking, dont crowd them in the pan.


• Remaining mixture can be shaped ahead and kept overnight.


• Can be char-grilled or barbequed, use cooking oil spray directly.