Thai-style barbecue fish cakes
Photo by Annabel Langbein media
You don't need an expensive fish for these, just something nice and fresh. Kahawai, trevally or boarfish all work well. I like them with spicy Thai flavours and a chilli dipping sauce but you could also flavour the pureed fish mixture with other spices and herbs.
- Combine all ingredients except oil in a food processor and whizz to a smoothish paste or very finely chop the fish so it's almost pasty, then mix in all ingredients except oil.
- Use wet hands to form into 24 small balls and flatten slightly. If not using at once, cover and chill for up to 24 hours. When ready to cook, brush or spray with oil and cook on a preheated barbecue plate or in a frying pan over a medium heat until golden and cooked through (about 3 minutes each side).
- Pile on to a platter and garnish with lemon or lime wedges and coriander sprigs to serve.
More seafood dishes from Annabel