What's
New
Deep Fried Tempeh Recipe Shrimp & Celery Stir-fry Recipe Pumpkin & Pork Rice Vermicelli Recipe Simmered Chinese Endives Recipe Open-Faced Prawn Omelette Recipe

Thai Fish Cakes

Thai fish cakes (before deep frying)

Thai fish cakes (before deep frying)

Thai Fish Cakes Recipe

You may use instant fish paste sold at the supermarket as a short-cut for this recipe, though I personally prefer using fresh fish fillets for this recipe. If you do not have a blender (step 1), finely chop/mince the fish meat first before combining the fish paste ingredients in a bowl.

Ingredients:

  • 150 grams white-flesh fish meat
  • 2 tbsp Thai red curry paste
  • 1/2 egg beaten
  • 1 tbsp corn flour (corn starch)
  • 4 kaffir lime leaves finely snipped
  • 5 French beans ends trimmed and thinly sliced
  • vegetable oil for deep frying; enough to submerge the fish cakes

Dipping Sauce

  • 1 tsp Thai fish sauce
  • 2 tbsp Thai sweet chilli
  • 1 tbsp roasted peanuts pounded
  • 1 tbsp finely chopped cucumbers

Directions:

  1. In a blender, pulse together fish, curry paste, egg, corn flour and lime leaves until a smooth paste is formed. Add chopped French beans to fish paste and mix in evenly. Divide and shape fish paste to 8 round fish cakes.
  2. Heat oil in wok, deep fryer or pot to 180°C (356°F). Deep fry fish cakes in batches until golden brown, about 3 minutes. Drain excess oil on tempura paper before serving.
  3. Prepare dipping sauce by mixing fish sauce and Thai sweet chilli. Transfer to a dipping saucer and top with peanuts and cucumbers.
Pages: 1 2

23 comments on “Thai Fish Cakes”

  1. Hi. Can this be baked instead of deep fried?

Leave a Reply

Your email address will not be published. Required fields are marked *