Prepare a dish for during drinks at your Bastard? Sure! These spicy and crispy Thai fish cakes fall under the finger food category and they are super easy to make, too. For this recipe, the food processor does most of the work, and then you fry the cookies in a layer of oil until deliciously crispy and crunchy. In the description of these Thai fish cakes, we show you how to make your own chili sauce at your Bastard. Is this just a step too much? Then use ready-made chili sauce from the supermarket. Disclaimer: homemade chili sauce is much tastier!
Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
500 grams of whitefish (cod, etc.)
250 grams of prawns
2 eggs
2 tbsp red curry paste
20 grams of spring onion
1 tbsp fish sauce
3 lime leaves
50 grams of panko
75 grams of haricot verts
5 grams of coriander
4 grams of salt
For the chili sauce:
1 red pepper
25 ml water
85 ml rice vinegar
175 grams of white sugar
20 ml of fish sauce
1/2 clove of garlic, pressed
1 inch of ginger, grated
juice and rasp of 1/4 lime
200 ml Sriracha sauce, sweet
Heat your Bastard to a temperature of 190 °C directly. Meanwhile, make the chili sauce. To do this, finely chop the chili pepper and ginger. Then add the water along with the rice vinegar, sugar, fish sauce and chopped or pressed garlic. Finally, add the lime juice. Let the chili sauce reduce, making sure to stir the sauce occasionally. Then let the sauce cool well and add some sweet chili sauce to taste if necessary.Â
Then heat your kamado to 220 °C directly. Finely chop the prawns and whitefish in a food processor and mix in the red curry paste.
Remove the thick vein in the center of the lime leaves, then finely chop them. Mix the chopped leaves with the fish sauce, panko, eggs and salt. Add the ingredients to the food processor and mix with the fish. Cut thin rings from the spring onion and mix them into the fish mixture with a spatula. Cut the haricot verts into small pieces and blanch them briefly. Let the beans cool and finally spat them through the mixture as well.
Put a cast iron Fry Pan or Sizzling Plate on the Bastard and pour in a generous amount of sunflower oil. Do not pour the pan all the way to the brim, but make sure there is about a 1-inch layer in the pan.
Once the oil is well heated, place small amounts of flattened balls in the oil. Fry the cookies all around until golden brown.
Chop the cilantro and place the fish cakes on the Bastard Butcher Block. Sprinkle some cilantro on top and then serve along with the dipping sauce.
If desired, place some blanched samphire under the Thai fish cakes.
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