Easytiger Thai fishcakes with sweet chilli jam
Chef’s note:
In our opinion, these are the best Thai fishcakes you will have anywhere in the world. We have worked hard to perfect our recipe, including blitzing the different fish for different lengths of time. The sweet chilli jam has long been a firm favourite and will be available to buy in Easytiger this festive season.
- 5 dried chillies (seeds removed)
- 4 cloves of garlic
- 4 red Thai shallots
- 3 sticks lemongrass
- 2 coriander roots
- kaffif lime (zest only)
- 1 inch of galangal
- 1/4 teaspoon shrimp paste
- 1 pinch nutmeg
- 1 teaspoon coriander seeds
- 1 teaspoon white peppercorn seeds
- 1 teaspoon cumin seeds
- 3 kilograms ripe tomatoes
- 24 long red chillies (12 whole, 12 deseeded)
- 18 cloves of garlic
- 6 sticks lemongrass
- 6 pieces of fresh ginder (thumbnail size)
- 600 milliliters red wine vinegar
- 1.8 kilogram golden caster sugar
- 18 star anise
- 8 ounces salmon fillet
- 8 ounces cod fillet
- 1 tablespoon red curry paste
- 40 ounces green beans (finely chopped)
- 4 kaffir lime leaves (finely shredded)
- 1 egg
- 2 ounces rice flour
- 1 tablespoon fish sauce
- 1 lime (to serve)
Soak dry chillies in warm water until soft, around 30 minutes, then chop and add to pestle and mortar. Pound the chillies and, once crushed, add all your wet ingredients and pound away.
Once the paste is smooth, add the spices and shrimp paste and pound until smooth. Alternatively, put into a food processor and whizz until smooth. Put into a sterilised jar and use as needed.
Roughly chop half of the tomatoes, the chillies, the lemongrass and ginger and put into a blender. Pour over 180ml of the vinegar and whizz till smooth.
Put into a large pan, then add the remaining vinegar, sugar, and star anise. Cook on medium heat until the sugar has dissolved. Dice the remaining tomatoes and add to pan. Reduce the heat and then simmer for 3.5 hours until reduced and the jam has thickened.
Put the jam into sterilised jars and use as needed.
In a food processor, blitz the cod until fine, then put in a separate bowl. Then pulse the salmon until the fish is in small chunks, then add to the cod.
Add the rest of the ingredients and combine until the mixture comes together like a dough. Shape the mixture into bite-sized balls, then fry in small batches in a fryer at 170°C for three minutes. Serve with the sweet chilli jam and a wedge of lime.