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Making the most of your produce is vital. Ever wonder what to do with your fresh fish off cuts? Here’s a fantastic recipe for Thai fish cakes. 

Thai Fish Cakes

1 kg fresh fish off cuts, cut into small chunks and drained     thoroughly of all water

¼ cup sesame oil

1 teaspoon garlic

1 tablespoon ginger, finely chopped

½ red onion diced

3 lime leaves, sliced very thin

1 tablespoon butter

1 teaspoon thai red curry paste

¼ cup lime juice

¼ cup soy

2 tablespoons honey

¼  cup thai sweet chilli     paste

2 tablespoons oyster sauce

2 tablespoons thai fish sauce

¼ cup coconut cream

½ cup mayonnaise

1 egg

½ cup diced red pepper  

½ cup coriander roughly chopped

½ cup basil sliced

½ cup green onion

1 red chilli,     seeded and diced

1 cup breadcrumbs

Salt and pepper to taste

 In a small pan gently sweat the sesame oil, garlic, ginger,      red onion, curry paste and lime leaves and butter until soft. Remove from the heat and add      the lime juice, soy, honey, chilli paste and oyster sauce and fish sauce.      Stir thoroughly to combine and scrape contents of      pan into a large mixing bowl using a rubber spatula. Place bowl into the      refrigerator to cool down.

 Meanwhile chop the fish in a food processor, do not process to      a paste pausing a couple of time to scrape down the sides of the bowl.      Scrape out into another bowl using a rubber spatula and keep refrigerated      until needed.

 Take the cooled bowl of garlic and ginger etc out of the fridge      and add the coconut cream and mayonnaise into it, mix thoroughly to      combine and the incorporate the red pepper, green onion, basil,      coriander, chilli and eggs.

 Work in the fish and add the breadcrumbs. Take a small piece      of fishcake and cook it up to check for seasoning etc, add salt and      pepper as necessary. Portion out, weigh and make into patties. Briefly      roll in breadcrumbs before cooking.