Thai-style fish cakes recipe
Thai-style fish cakes are a delicious and easy-to-make appetizer or snack that are perfect for impressing guests at a dinner party or enjoying as a light meal. These fish cakes are made with fish paste, a blend of aromatic herbs and spices, and are packed with flavors that will excite your taste buds. They are typically served with a tangy dipping sauce that balances out the richness of the fish cakes. This recipe is perfect for anyone who loves Thai cuisine or wants to try something new and tasty.
Ingredients (serves 4-6)
- 500g boneless and skinless white fish fillets, cut into chunks
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 tablespoons cornstarch
- 1 egg
- 2 kaffir lime leaves, finely chopped
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped spring onions
- 1/4 cup chopped green beans
- 1/4 cup chopped red bell pepper
- Oil for frying
Preparing the fish paste
Start by preparing the fish paste. Put the fish chunks into a food processor and pulse until they turn into a smooth paste. Do not overwork the mixture or it will become too watery. Put the fish paste into a mixing bowl and add in the red curry paste, fish sauce, palm sugar, cornstarch and egg. Mix thoroughly until everything is well blended and you have a smooth and even mixture. Add in the chopped kaffir lime leaves, coriander leaves, spring onions, green beans, and red bell pepper, and mix everything together once again. Cover the mixing bowl with cling film and place it in the refrigerator for at least 30 minutes to an hour to let the flavors meld together.
Time: 15 minutes for making the paste, 30 minutes for chilling
Frying the fish cakes
To cook the fish cakes, heat up a wok or frying pan with oil over medium-high heat. Form small patties or balls with the fish paste mixture. You can use a tablespoon or ice cream scoop to ensure that the patties and balls are of even size. Carefully slide the fish cakes into the wok or frying pan and fry them until they turn golden brown and crispy. This should take approximately 2-3 minutes per side. Be careful not to overcrowd the pan as this will cause the temperature of the oil to drop, resulting in soggy fish cakes. Once the fish cakes are cooked, use a slotted spoon to remove them from the pan and place them onto a paper towel-lined plate to drain off any excess oil.
Time: 10-15 minutes for frying, depending on the size of the wok or frying pan
Serving the fish cakes
When the fish cakes are ready, serve them hot with a side of dipping sauce. You can make a simple dipping sauce by mixing together some sweet chili sauce, lime juice, and fish sauce. Alternatively, you can try making a more complex dipping sauce by mixing together some chopped cilantro, shallots, garlic, chili, and fish sauce. Serve the fish cakes on a platter and sprinkle some chopped coriander leaves on top to add color and flavor.
Time: 5-10 minutes for preparing the dipping sauce
Thai-style fish cakes are a tasty and easy-to-make appetizer that will impress your guests with their exotic flavors and exotic ingredients. By following this recipe step-by-step, you’ll be able to create delicious fish cakes that are crispy on the outside and moist on the inside. Serve them up with a tangy dipping sauce and you’ll have a winner of a dish that will be sure to please everyone. Whether you’re entertaining friends at a dinner party or simply enjoying a light meal at home, these fish cakes are a great way to spice up your culinary adventures.