"My vegan take on the classic Thai fish dish, very aromatic, thanks to steaming wrapped in banana leaves"
Steamed Thai 'Fish' Cakes with Spicy Raw Mango Salad
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
For the 'Fish' Cakes
- 3/4 cup soya nuggets, soaked in hot water for 20 mins and drained
- 1 cup cauliflower, finely grated
- 1 sheet nori, roughly chopped
- 1 tablespoon coconut cream
- 3 tablespoons potato flour or potato flakes
- 1 tablespoon tapioca starch
- 2 tablespoons ginger paste
- 1 tablespoon lemongrass paste
- 1 tablespoon galangal paste
- 2 lime leaves, deveined
- 2 shallots, chopped
- 1 clove garlic, chopped
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 bunch cilantro, chopped
- banana leaves, for steaming
ingredients
For the Mango Salad
- 3 small green mangoes, grated
- 1 bunch cilantro, finely chopped
- 2 red Thai chilies, finely chopped
- 1/2 cup roasted peanuts, chopped
- 1 lime, juiced
- 1 tablespoon sesame oil
Method
For the 'Fish' Cakes
Step 1
Once the soy nuggets have been drained and squeezed of excess moisture, process them in a food processor until they're a fine texture.
Step 2
Add soy nuggets to a large bowl, along with all of the other ingredients. Mix well to combine.
Step 3
Wet your hands with a little coconut oil and for 6 balls out of the mixture. Shape each into a cake or patty.
Step 4
Cut 3x10 inch pieces of banana leaves, shiny side up. Brush a little coconut oil on each leaf and place 1 cake in the middle. Wrap each leaf around the cake to form a little parcel and tie with a thread or using toothpicks.
Step 5
Using a bamboo steamer, steam the parcels at high heat for 10 minutes. Leave it to cool down a bit and then serve along with rice.
For the Mango Salad
Step 1
Mix all ingredients together in a small bowl. Serve alongside vegan fish cakes.