Of course you can make them as spicy as you wish but we like a little kick! We used the cod from MoscowFresh but any firm fish meat or large shrimp would do. You can serve them for multiple occasions; as a main course for your family, as a starter at a dinner party or as a snack with drinks. Combined with fresh and sour cucumber relish or just plain sweet chilli sauce, perfect!
Preparation time 30 minutes
Serves 4 people (starter)
350 gr cod filet (Moscowfresh) chunks, dried thouroughly
2-3 tbsp Thai red curry paste
1 tsp sugar
1 egg yolk
5 kaffir lime leaves, finely julienned (you can find them in the freezer at Metro)
2 spring onions, finely sliced
1 handful of cilantro and or Thai Basil, chopped
200 ml sunflower oil (or more if you use a larger pan)
2 tbsp white wine vinegar
2 tbsp sugar
1 shallot, finely chopped
1 red chilli, finely chopped in rings
1 medium sized cucumber, cut in half, length ways, seeds removed, and cut in thin half moons
For the relish, slowly warm the vinegar with the sugar until the sugar is totally dissolved. Let it cool completely.
Finely chop the fish with the curry paste, sugar, lime leaves and egg in a food processor. Make sure the mixture is well combined until you transfer it into a bowl. Add the spring onion and cilantro and mix well.
Heat the oil in a wok or large frying pan. Make a small cookie to test the heat and flavour. If is not salty or spicy enough to your taste, you can add curry paste or some fish sauce for saltiness. Be gentle with the fish sauce though, it has a very strong taste.
Make small patties of the mixture using a heaping tablespoon for each patty. This works best with wet hands. We can recommend latex gloves! The mixture is quite soft so do not worry to much about the shaping before hand, you can also shape them in the pan by just dropping the mixture from the spoon in the pan.
Add the shallot, red chilly, cucumber and some cilantro to the vinegar/sugar mixture.
Serve the fish cookies with the relish (and/or chilli sauce) on the side.