Living in a coastal city, in a country surrounded by water, I’ve got an abundance of fresh seafood at my fingertips. And, seafood also has a special place in my heart, as I started my cookery career in a seafood restaurant. So I was pretty excited when Sydney Seafood School Manager, Roberta Muir, invited me to join the very first class in the new-style cookery school.
As the starting point is the ingredients, we started the class, not at the Sydney Fish Market, but at a Thai grocery store. Here demonstrator Julie passionately showed us new treasures and began the journey in the sweet, sour, hot and salty balancing of Thai cookery.
During the class we watched each dish prepared by Julie in the demonstration kitchen, before the hands on class, and then the group sat down to eat. On the menu were Red Curry Paste, Red Curry of Fish, Grilled Squid Salad, Thai Fish Cakes and AJAT.
Thai-Style Fish Cakes (Redfish)
Thai dishes such as fish cakes and spring rolls aren’t traditionally part of a meal, but are between-meal snacks, often sold by street vendors.
Serves 4 as an entrée
500g Redfish fillets, skin off, bones removed
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
½ cup finely sliced green onions
½ cup finely sliced green beans
Vegetable oil, for frying
1 Lebanese cucumber, sliced
1 lime, quartered
Place the fillets in a food processor, and pulse until finely minced. Add the curry paste, fish sauce, sugar and egg white and pulse until well combined.
Transfer to a bowl and mix in the green onions and beans.
Using wet hands, shape the mixture into 12 flat patties.
Heat oil in a wok or deep-fryer to 190ºC. Fry the patties until golden.
Serve hot or cold with cucumber slices and lime wedges.
Alternative Species: Alfonsino, Imperador, Swallowtail.
Recipe supplied by FISHline, Sydney Fish Market’s free consumer advisory service. Visit the FISHline pages at http://www.sydneyfishmarket.com.au for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.