Thai Fish Cakes and Iced Tea {Around the World in 12 Dishes}

It’s time again for a trip around the world from the comfort of our kitchen! As part of the series “Around the World in 12 Dishes,” each month participating bloggers travel the world with their kids by cooking a dish from another country and perhaps reading a book, doing a craft, or learning fun facts about it.

So far in this series I have been fairly conservative in the dishes we have tried, sticking with drinks, desserts, and snacks, just in case my less-than-adventurous Monkey turned up his nose (as has often been the case).  This month, I decided to be a bit bolder and actually cook a main dish: fish cakes!   I adapted this kid-friendly version from Feeding Two Growing Boys (great blog for healthy recipes).  They were delicious and super easy to make.  Just for fun I also made Thai iced tea using a recipe from my friend Sasha at the amazing Global Table Adventure.  Enjoy!

Thai Fish Cakes

400 g (approx. 0.88 pounds) white fish fillet (I used cod), roughly chopped

1 T lime juice

2 green onions, finely chopped

Garlic powder

Coriander

1/4 lb green beans, finely chopped

1 slice of bread, torn into pieces

Salt and pepper to taste

1/4 c of rice bran oil (can substitute olive oil)

Place fish and lime juice in food processor and mix until combined.  Add all remaining ingredients except oil and mix until all combined.

With wet hands, form into patties (I made 7 patties).

Put in refrigerator for about 30 minutes to firm them up.

Heat oil in skillet and cook patties until lightly browned on both sides.  (Cooking time varies depending on the size of the patties.  Mine were a bit larger, so took about 6 minutes on one side, 4 minutes on the other).  Drain on paper towels and enjoy.  We served ours with rice (and ketchup for Monkey 🙂 ).

Thai Iced Tea

For this recipe, head on over to Global Table Adventure – you won’t regret it!  The only change I made was to use iced tea bags, since I had some left over from making sweet tea this summer.  Ours are equivalent to 4 regular tea bags, so I used 2 for this recipe.

Essentially what makes Thai iced tea different is that you brew the tea with anise pods then use sweetened condensed milk as your sweetener.  I found the anise at a nearby Indian grocery store.  It is also commonly used in Costa Rica to make a tea for nursing mothers, to help reduce colic in the baby.

The iced tea was absolutely heavenly!  Don’t tell, but Monkey and I both liked it warm, too.

The sophisticates among you can store the final product in a fancy pitcher like we did 😉

Check out the other participating blogs to see what they have been cooking up:

Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share,Creative World of Varya, Glittering Muffins, Here Come The Girls, Kid World Citizen, Maroc Mama, Mermaids’ Makings, The Educators’ Spin On It

If you try a dish from Thailand, we’d love to hear about it! And don’t forget to download this month’s placemat and passport!  You can also link up your dish or craft here to share your post on all the participating blogs: