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.&nbsp;

Thai Fish Cakes

white fish

tbsp red curry paste ((Note 2))

tbsp cilantro/coriander leaves (, chopped)

tbsp fish sauce ((sub soy sauce))

lime juice

(40 grams) rice flour corn

green beans (, finely sliced (optional, Note 3))

Sweet chilli sauce

Cilantro/coriander leaves

Lime wedges

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)

Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)

Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.

Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)

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.&nbsp;

Repeat with remaining mixture, adding more oil into the skillet if required.

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!

Make Asian street food at home easily with these Thai Fish Cakes.  Full of robust Asian flavors with a tender, salty, and spicy interior and a crisp and crunchy exterior, these little patties will even satisfy your pickiest eater.

THAI FISH CAKES

salmon

coconut milk

fish sauce

chili powder

cumin

coriander

brown sugar

bread crumbs

lime zest

dill leaves

scallions, thinly sliced

ginger

garlic cloves, very finely minced

¼ teaspoon dried, crushed red pepper flakes

Peanut oil

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

Use a metal spider to gently lower the fish cakes into the oil.  Fry for 2-3 minutes until golden on one side.  Flip and fry the other side until golden and firm &#8211; about 1 ½ to 2 minutes.

Remove from the pan and blot both sides with paper towels.

Serve warm with sweet chili sauce on the side.

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Thai Fish Cakes

THAI FISH CAKES

Top 2 thai fish cakes recipes from across the web

The most viewed thai fish cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Fish Cakes

THAI FISH CAKES

The most viewed thai fish cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine