I love to eat and with that the love to cook. I’m one of those cooks that never ever follow a recipe to a T and most time ends up ad havoc.

By the time the dish is cooked it is a fusion of many recipes combined to what I think might taste good. A few weeks back I made Thai Fish Cakes using Salmon my favourite fish. The other night we had a Thai Fish Cake take two using Rock Ling. My daughter’s verdict ? I still like the Salmon mum.

My verdict Rock Ling was an easier fish to use. No need to debone. Though I did like the Salmon one better.

500g fish (salmon or firm white fish)
2-3 cloves of garlic
handful of coriander finely chopped
3 kaffir lime leaves finely chopped remove middle stem
4 snake beans finely sliced
4 heaped teaspoons of Mae Ploy red curry paste
2 tablespoons of fish sauce (Viet Huong)
1/2 teaspoon of sugar
1 tablespoon of corn flour to bind
1 egg to bind

oil to pan fry.

Process the fish and garlic then add the rest mix well and pan fry..once nicely brown turn over for the other side
Serve with sweet chilli sauce or fish dipping sauce.

Tuesday night I had no sweet chilli sauce so I substituted it with Fig jam. It turned out a bit too sweet (Top right photo)

so last night I experimented to make a new sauce as the kids requested sweet chilli sauce and since I spent the afternoon wandering our beautiful gardens I completely forgot.

Fig dipping sauce

Juice of 1/2 a lime

1 tablespoon of fish sauce (Viet Huong brand) (optional)

2 heaped tablespoons of Bonne Maman Fig Conserve

1 bird eye chilli sliced finely

Mix well and whola a yummy sauce to have with the fish cakes.

I joked with the family that I am now a sauce queen. Hubby disputed it saying he’s still the sauce king of our place. Hmmm he’s better watch out for once I have my eyes on something it will be mine 🙂