Description
Crispy Thai Fish Cakes bring zesty Southeast Asian flavors to your kitchen, blending fresh seafood with aromatic herbs and spices. Delicate yet bold, these golden-brown delights will transport you straight to Bangkok’s bustling street markets with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 500 grams (1 pound) white fish fillets (cod, snapper, or basa)
- 2 tablespoons red curry paste
- 1 egg
- 2 teaspoons fish sauce
- 3 kaffir lime leaves, finely sliced
- 2 green beans, finely sliced
Binding and Seasoning Ingredients:
- 1 tablespoon cornflour (cornstarch)
- 2 teaspoons sugar
- 1 tablespoon chopped fresh coriander
Cooking and Serving Ingredients:
- Vegetable oil for frying
- Sweet chili sauce for serving
Instructions
- In a food processor, finely chop fish fillets, ensuring a textured consistency without fully pureeing.
- Blend red curry paste, egg, fish sauce, cornflour, and sugar with chopped fish until smooth and homogeneous.
- Fold kaffir lime leaves, green beans, and coriander into the fish mixture, distributing ingredients evenly.
- Moisten hands with water to prevent sticking, then shape mixture into compact patties approximately golf ball size, gently flattening each.
- Warm vegetable oil in a skillet over medium heat (around 350°F) for optimal frying conditions.
- Carefully place fish cakes in hot oil, cooking 3-4 minutes per side until achieving a rich golden-brown exterior and ensuring thorough internal cooking.
- Transfer fried fish cakes onto absorbent paper towels to remove excess oil and maintain crisp texture.
- Plate immediately and accompany with sweet chili sauce for dipping, serving while hot and crisp.
Notes
- Opt for firm white fish like cod, haddock, or snapper to ensure the best texture and flavor in your fish cakes.
- Pat the fish dry before processing to prevent excess moisture that could make the mixture too wet and difficult to form.
- Chill the mixture for 15-20 minutes before shaping to help the patties hold together more easily during cooking.
- Adjust the spice level by varying the amount of red curry paste – start with less and add more to taste for a personalized kick.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer, Dinner, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg