Recipe of the week: Kent Cookery School’s fishcake

This English Gin is new to the game, but already racks up the awards

For a lighter bite in the warm weather, try making Kent Cookery School’s spicy fishcakes

Tod Man Pla (spicy fish cake)

Ingredients and preparation

  • 200g of salmon fillet – mashed
  • 1 tbsp red curry paste
  • 50g green beans – chopped
  • 2 kaffir lime leaves – thinly sliced
  • 10g Thai sweet basil
  • 1 tsp brown sugar
  • 1 medium egg
  • 300g sunflower oil


  • Mix all the ingredients and blend them well, until they become very sticky.
  • Shape the mixture into a circle about a centimetre thick.
  • Heat the oil until it is very hot.
  • Put the fish cakes in the hot oil and deep fry them until they turn slightly golden-brown.
  • Serve while still hot.

Red Curry Paste (Prik Gang Dang)

Ingredients and preparation

  • 10 long dried red chillies – deseed and soak in water for a few hours
  • 1 tbsp shallots – slice into small pieces
  • 1 tbsp garlic – chopped
  • 1 tbsp galangal – chop into small pieces
  • 2 tbsp lemongrass – slice into small pieces
  • 2 kaffir leaves
  • 1 tsp coriander roots – chopped
  • 1 tbsp roasted coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp shrimp paste
  • A pinch of salt


  • Put all the ingredients apart from the shrimp paste into a mortar and pestle.
  • Pound the ingredients until fine and then add the shrimp paste and mix well.


You can also use a blender for a quicker result but the curry paste will not be as fine as if you have pounded it with a mortar and pestle. Add about 3 tbsp of water in the blender to help the ingredients combine better.

Share this article

Recommended articles


Please enter a search term below.

Subscribe To Our Newsletter