Thai Fish Cakes
Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 1 lb / 500g white fish fillets (, skinless and pin boned, cut into chunks (Note 1))
- 3 tbsp red curry paste ((Note 2))
- 1 tbsp cilantro/coriander leaves (, chopped)
- 1 tbsp fish sauce ((sub soy sauce))
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour ((or cornstarch / corn flour))
- 6 g reen beans (, finely sliced (optional, Note 3))
- 4 - 6 tbsp oil ((vegetable, canola, sun flower))
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
Steps
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Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
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Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
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Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
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Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
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Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
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Repeat with remaining mixture, adding more oil into the skillet if required.
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Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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