Some evenings you want fire. Not a roaring blaze — just a flicker. A crackle. Enough heat to wake you up from the quiet.
Thai Fishcakes do the job.
Minced white fish, red curry paste, fish sauce, chilli flakes a squeeze of lime — punched together into rough little patties with one or two other bits thrown in and fried until crisp at the edges. They’re sharp, salty, just the right side of fierce. Served with a hot Thai sauce, sweet chilli dip if you’ve got neither then, a wedge of lemon will do.
This isn’t about authenticity its about thinking of nothing but the sizzle in the pan.
They’re fast. They’re loud. And they’re gone in a flash.
Not comfort food — more like a jolt. Some nights that’s what you need.
