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Why Make This Recipe
Thai Fish Cakes are a delicious and flavorful treat that brings a taste of Thailand right to your kitchen. Made with fresh fish and vibrant curry paste, these cakes are easy to prepare and perfect for sharing. Whether you’re looking for a snack, appetizer, or main dish paired with rice and dipping sauces, this recipe is sure to delight your taste buds.
How to Make Thai Fish Cakes
Ingredients:
- 1 lb / 500g white fish fillets (skinless and pin boned, cut into chunks)
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves (chopped)
- 1 tbsp fish sauce (you can substitute soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch/corn flour)
- 6 green beans (finely sliced, optional)
- 4 – 6 tbsp oil (vegetable, canola, sunflower)
- Sweet chilli sauce
- Cilantro/coriander leaves (for garnish)
- Lime wedges (for serving)
Directions:
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Whizz until the fish is minced and it looks like a paste.
- Transfer the fish mixture to a bowl. Stir in the rice flour and green beans until the flour is fully incorporated.
- Measure 1/4 cup of the mixture (an ice cream scoop works well) and form it into patties about 1cm thick.
- Heat enough oil in a skillet over medium-high heat to cover the base (about 4 tbsp).
- Place the patties in the hot oil and cook for 2 minutes until they are deep golden brown. Flip them and cook the other side for another 2 minutes. Transfer to a paper towel-lined plate.
- Repeat with the remaining mixture, adding more oil to the skillet as needed.
- Serve the fish cakes with sweet chilli sauce, garnished with cilantro/coriander leaves and lime wedges. Pair them with Thai Fried Rice or jasmine rice for a complete meal!
How to Serve Thai Fish Cakes
Thai Fish Cakes can be served as an appetizer or main dish. They are best enjoyed hot with sweet chili sauce for dipping. Adding fresh cilantro and lime wedges on the side enhances the flavor even more. For a balanced meal, pair them with a side of Thai Fried Rice or simply serve with jasmine rice.
How to Store Thai Fish Cakes
If you have leftover fish cakes, let them cool completely. Store them in an airtight container in the refrigerator. They can last up to 2 days. To reheat, you can pan-fry them again until they’ve warmed through.
Tips to Make Thai Fish Cakes
- Ensure the fish is fresh for the best flavor and texture.
- Adjust the amount of red curry paste depending on your spice preference.
- To make it easier to form the patties, wet your hands slightly to prevent sticking.
Variation
You can customize the fish cakes by adding chopped vegetables like bell peppers or carrots for extra crunch and nutrition. You can also use different types of fish, like salmon or tilapia, if you prefer.
FAQs
1. Can I freeze the fish cakes?
Yes, you can freeze the uncooked patties. Place them on a baking sheet to freeze individually before transferring them to a freezer bag. You can cook them directly from frozen, adding a few extra minutes to the cooking time.
2. What can I substitute for fish sauce?
If you want a vegetarian option, you can use soy sauce, tamari, or a mix of soy sauce and a bit of lime juice for a similar flavor profile.
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3. How do I know when the fish cakes are cooked?
The fish cakes should be golden brown on both sides and cooked through. You can check by cutting one in half to ensure it’s no longer transparent and is cooked all the way through.
Thai Fish Cakes
Ingredients
Main Ingredients
- 1 lb white fish fillets (skinless and pin boned, cut into chunks) Approximately 500g.
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves (chopped)
- 1 tbsp fish sauce Can substitute with soy sauce.
- 1 tbsp lime juice
- 1 large egg
- 1/4 cup rice flour (or cornstarch/corn flour) (About 40g)
- 6 pieces green beans (finely sliced, optional)
- 4-6 tbsp oil (vegetable, canola, sunflower) For frying.
Serving Accompaniments
- to taste sweet chilli sauce For dipping.
- to taste cilantro/coriander leaves For garnish.
- to taste lime wedges For serving.
Instructions
Preparation
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Whizz until the fish is minced and it looks like a paste.
- Transfer the fish mixture to a bowl. Stir in the rice flour and green beans until the flour is fully incorporated.
- Measure 1/4 cup of the mixture (an ice cream scoop works well) and form it into patties about 1cm thick.
Cooking
- Heat enough oil in a skillet over medium-high heat to cover the base (about 4 tbsp).
- Place the patties in the hot oil and cook for 2 minutes until they are deep golden brown. Flip them and cook the other side for another 2 minutes.
- Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil to the skillet as needed.
Serving
- Serve the fish cakes with sweet chilli sauce, garnished with cilantro/coriander leaves and lime wedges. Pair them with Thai Fried Rice or jasmine rice for a complete meal!