I love thai fish cakes. Absolutely adore them. Love that bouncy texture and warm spice, and love the dipping sauce. but for some reason, haven’t ever made them. That changed when I saw some good-looking and bargainous coley in Steve Hatt’s, and lunch was decided upon.
In here is 450g coley, about a tablespoon of red thai paste, about a tablespoon of nam pla, a couple of dried lime leaves, a spoonful of chopped garlic, pepper and one egg.