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Recipe Thai Fish Cakes

 Recipe Thai Fish Cakes

You may have noticed that my visit to Thailand has turned me into a fan of fritters.  This recipe for Thai fish cakes is one of the ones I requested to be taught when I attended cooking school on my recent holiday. The recipe below is based on the recipe I was taught from Happy Home Thai Cooking School. I modified some of the ingredients and quantities from the original recipe.

I love these tasty little fish cakes. They are:

  • Easy to pop into your mouth and eat in one or two bites
  • A popular entertaining menu item 
  • Versatile, you can add any vegetable ingredients to tempt fussy eaters
  • Equally delicious in a spicy, or non spicy version
  • Simple to make
  • Crispy on the outside and soft in the middle, they are addictive (you have been warned!)

This recipe is made up of two main components, a curry paste base and the batter ingredients. If you do not have time, or the ingredients to make the paste use a good quality purchased one.

  • Makes: 10 patties, with plenty of paste left for a curry
  • Preparation Time: 20 minutes
  • Cook Time: 5-8 minutes

 Curry Paste Ingredients:

  • 1 cm of fresh ginger root
  • 1 kaffir lime leaf – chopped finely
  • 1cm galangal – peeled and finely sliced
  • 1 stalk of fresh lemongrass
  • 1  small shallots – finely chopped
  • 2 fresh garlic cloves – finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon shrimp paste
  • 4 fresh long red chillis – de-seeded and chopped

Curry Paste

Fish Cake Ingredients:

  • 200 grams fish fillet – I used Blue Grenadier
  • large handful of fresh basil leaves – chopped finely
  • 2 small kaffir lime leaves – finely chopped
  • 1 egg- whisked
  • 1 garlic clove – finely chopped
  • 2 tablespoons of plain flour
  • 1 teaspoon of soy sauce
  • 1 teaspoon fish sauce
  • 1 handful of fresh beans – finely chopped
  • 1/2 carrot – grated
  • 1 tablespoon palm sugar – grated or finely chopped
  • 3/4 tablespoon of the curry paste (as per above recipe)

Steps:

  1. To make the curry paste – combine the ingredients in a mortar and pestle and pound ingredients until they become a thick paste
  2. Finely chop the fish with a heavy knife until it is minced, or put it into a food processor and pulse until minced
  3. Put the minced fish into a mixing bowl and add the remaining fish cake ingredients and mix to combine
  4. Add oil to the bottom of a wok to fry and heat until hot. The oil is ready to cook the fish cakes if you can place a chop stick into the centre of the pan and you see bubbles form around the base of the chop stick
  5. Scoop spoonfuls of the mixture (about 1 generous tablespoon) into the pan and fry on each side for a few minutes until golden brown
  6. Remove from the pan after cooking both sides and drain on paper towel
  7. Serve with sweet chilli sauce and and a salad

Hints and Tips:

  • If you do not have a mortar and pestle you can use a food processor to blend the ingredients for the curry paste. You may need to add a small amount of oil to allow the blades to spin.
  • Multiple the ingredients to make a larger quantity.
  • Use a packet red curry paste if you do not wish to make your own, or if you have limited time to do so. It is worth it though as you will have curry paste left over to make a curry, or another few batches of fish cakes.

 Kyrstie

 

 

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{ 5 comments… add one }
  • Marnie February 15, 2013, 7:56 pm

    OMG I am soooooooo making this. i always order this dish when we go to Thai…which is now NEVER seeing Mr3P dislikes Thai food (only recently found this out…lol).
    We should do Thai next get together.
    pleeeeeease.
    xx Marnie

    • Kyrstie February 17, 2013, 4:15 pm

      That would be great Marnie, lets organise it soon. K

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