Thai Fishcakes and Chai, Ginger and Apple Sparkling Fizz
by
Mike Reid
INGREDIENTS
For fishcakes
300gm white firm fish
1 tsp of roughly chopped Ginger
1 clove of garlic, roughly chopped
4 tbsp fish sauce
2 stalks of spring onions roughly chopped
1 red chilli, rough chopped
Handful of chopped Coriander
100g Rice flour (for coating)
For Chai, Ginger and Apple Sparkling FizzSparkling Water
200ml of brewed Chai - chilled
Ginger
Granny Smith Apple – finely diced about 1/3 of an apple per glass
METHOD
Pre-heat a pot of Oil to 180C (test oil by dropping a small piece of the mixture, and if it sizzles then the oil is ready)
Add Fish, Ginger, Garlic, Fish Sauce, spring Onion & chilli, and blitz in Blender
Add the Coriander (do this last so you don’t bruise the Coriander)
Spoon the mixture into a small meatball size cake. Wet hands slightly and roll in your hand to create a mini pattie
Set in the fridge for approx. ½ hour
Dust in rice flour before grilling
Place in oil for 4-5mins or until crispy golden brown
When cooked remove the cakes from the oil with a slotted spoon and drain onto paper towel
Serve as a snack with a wedge of lemon, Siracha or sweet chiili sauce, OR accompany with a Thai Style Noodle Salad to make it a main meal
For Chai, Ginger and Apple Sparkling Fizz
Fizz the water on the Sodastream
Grate the ginger over the diced apple and mix through. Add it to the glass, add in the cold brewed Chai and top with cold Sparkling Water. Add ice at bottom of glass if Chai and water are not very well chilled.