Thai Taste's Thai Fish Cakes
These delightful Thai fish cakes are bursting with flavors that will transport you straight to the bustling streets of Bangkok. Each bite is a perfect harmony of fresh fish, aromatic herbs and spices, and a medley of zesty and savory notes. The crispy golden exterior gives way to a tender, fragrant interior, making these fish cakes an irresistible appetizer that will impress your guests and leave them craving for more. Serve them alongside a variety of dipping sauces and lime wedges for a truly authentic Thai experience that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
- 4 spring onions, finely sliced
- 1 red chilli, deseeded and finely chopped
- 2 tbsp Thai Taste Red Curry Paste
- 2 tbsp fresh coriander leaves
- 1 tbsp Thai Taste Palm Sugar
- 1 tsp Thai Taste Fish Sauce
- 1 tbsp fresh lime juice
- 50g (2oz) fine green beans, finely sliced
- 1 tbsp Thai Taste Rice Bran Oil, for frying
- To serve:
- Dipping sauces
- Lime wedges
- Shredded spring onions
Instructions
- Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
- Transfer to a bowl and stir in the sliced green beans.
- Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
- Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
- Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.
Yield
Serves 4
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