STARTERS


MAKE PE R F E C T THAI FISH CAKES


A staple on Thai menus, these sumptuous snacks require tender fi sh and a well-spiced curry paste. Words: Pailin Chongchitnant


TASTE SAUCE


You can buy bottled sweet chilli sauce to go with the


fish cakes, but a homemade one is so much better


— plus, it’s easy to make. Add cucumber pieces to the dipping sauce for a crunchy freshness.


Once you’ve made the fish paste, cook up a small amount and try it. You may need to add a little more fish sauce or curry paste. Salt and spice levels in different brands of curry pastes vary significantly, so it’s vital to taste and adjust.


TEXTURE


You’ll need to process your fish cake mixture in a food processor for longer than you think. Processing develops the proteins and makes the paste sticky, allowing it to hold its shape once formed. The paste is ready when it doesn’t fall off a spoon that’s turned upside down, and when it has a slight bounce to it.


MAKE ME Check out the full recipe at


nationalgeographic. co.uk/food-travel


PASTE


Red curry paste is the main flavour in these fish cakes. When buying it, try to find a brand that’s made in Thailand. It also shouldn’t contain any additives or seasonings other than salt and shrimp paste. Asian shops will have a better selection of authentic pastes.


Pailin Chongchitnant is a chef and YouTuber and the author of Hot Thai Kitchen (£20.99, Random House)


FRYING FILLING


The type of fish used is the most important factor in getting the right texture. Go for very tender fish like basa, sole or catfish and stay away from firm fish to avoid tough cakes. You may have to experiment with a few types first.


Thai fish cakes are traditionally deep-fried, as it offers an easy way to cook large numbers at a time. However, deep-fried fish cakes often shrink and go wrinkly as they cool. Pan- frying, meanwhile, results in nicer-looking fish cakes, and the gentler heat makes them more tender. This method also uses less oil.


NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 19


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132