I love Thai food with its characteristic flavour profile of hot-sweet-salt-sour but I could never hope to capture all of its nuances in my own kitchen, which is why I enjoy recipes like this one, that rely on a Thai product, chilli jam, for most of their flavour and manage to satisfy that craving for Thai food.
Living inland, I cook with frozen fish regularly and fish cakes are a great end use for it. The recipe called for firm white fish so I used cod, not a particularly Asian fish, but a good one for this dish. I really appreciated that the patty
was all fish with no filler and just a little egg white as binder.
The chilli jam used in these fish cakes
provided the hot-sweet-salt elements and fresh lime juice, the sour. The spiciness was tempered by a refreshing salad of shaved cucumbers and fresh herbs
dressed with a flavourful blend of fish sauce, sugar and lime juice.
We really enjoyed these crisp cakes and bright tasting salad; it's a recipe that will definitely be repeated.
If you would like to try them, the recipe can be found in Donna Hay's book fast, fresh, simple on page 134 but is also available here.
I'm sharing this post with I Heart Cooking Clubs for this week's theme "Passport to Asia" as we continue to cook with featured chef Donna Hay. Visit here to see what Asian delights were made by other IHCC members.