Lemony Thai Style Fish Cakes with Orange Dipping Sauce
Orange Dipping Sauce
- 1 tablespoon neutral oil
- 2 shallots thinly sliced
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons honey
- 1 Thai Prik Chi Fah chili or Poblano
- 1 orange zest & juice
- 2 tablespoons rice vinegar
- 1 lb white fish fillets boneless & skinless
- 3 tablespoons red curry paste
- 1 lemon zest & juice
- 1 egg
- 1 tablespoon dark soy sauce
- 1/2 cup basil leaves
- 1/4 cup cornstarch
- 6 tablespoons neutral oil
- Heat the oil in a small saucepan, and sauté the shallots for about 5 minutes, until soft and lightly browned.
- Finely chop the chili.
- Add the garlic, ginger, honey, chili, rice vinegar, orange zest, and about half the orange juice to a small saucepan, and bring to a boil over a medium high temperature as you stir.
- Lower the temperature and simmer for about 5 minutes, until it begins to thicken. Use the remaining orange juice to thin it if it begins to thicken too much.
- Allow it to cool as you make the fish cakes.
- Steam the fish fillets for about 5 minutes, until just cooked.
- Place in a bowl, and shred. You can use a food processor if you want them evenly textured.
- In a second bowl, beat together the egg, lemon zest and juice, red curry paste, and soy sauce.
- Combine the two mixtures, and then add the cornstarch.
- Blend together. The mixture should stick together.
- Take about 1/4 cup at a time, and form into a ball. Flatten the ball on a clean surface to about 1/3-inch thickness.
- When all the cakes are formed, heat the oil in a large pan.
- Add about half of the basil leaves and cook for a minute or two.
- Fry the fish cakes for about 2 minutes on each side – until lightly browned.
- Just before they’re done, add the remaining basil.
- Dry on kitchen paper, and serve with basil and dipping sauce.