These red curry fish cakes were on high rotation in the store in the early days and they are back. The heat of the curry paste makes them super satisfying and filling — and because they keep well in the fridge for a few days, they're perfect to prep ahead of time.
We've been making these since the beginning. They started as a staff snack and somehow ended up on the menu. That's usually how the best things happen.
Makes 8
You'll need
- 500 g potatoes, peeled
- 2 barramundi fillets (300 g), skin on
- 100 g red curry paste
- Zest and juice of 1–2 limes
- Small bunch of coriander, leaves picked and finely chopped
- 300 g plain flour mixed with 1 tsp sea salt and 1 tsp freshly ground black pepper
- 3 eggs, beaten
- 300 g rustic breadcrumbs or panko crumbs
- 125 ml (½ cup) olive oil
- Salt flakes and freshly ground black pepper
How to make them
Peel, boil and mash the potatoes. Set aside to cool.
Preheat the oven to 180°C (conventional) and line a baking tray with baking paper. Season the barramundi with salt and pepper and place skin-side down on the tray. Bake for around 30 minutes until golden with bright white flesh. Once cool enough to handle, remove the skin and flake the fish into a large bowl.
Add the cooled mashed potato, curry paste, lime zest and juice, and coriander. Mix to combine, taste, and season well. Spread onto a shallow tray and refrigerate for 20–30 minutes to firm up.
Set up three deep dishes with the seasoned flour, beaten eggs, and breadcrumbs. Portion the mixture into 8 round patties (around 100 g each). Dip each patty in flour, then egg, then breadcrumbs. Return to the fridge for another 30 minutes.
Shallow fry in olive oil over medium heat for 3–4 minutes each side until golden. Serve warm as a snack or with a side salad for a light meal.
Note: Salmon works just as well here if barramundi isn't available.
Our Red Curry Barramundi Fish Cakes are available ready-to-cook from the store. This recipe is from The Fishmonger's Son Cookbook — available in-store and online.