Recipe Thai Fish Cakes
February 12, 2013
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:
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.
Recipe modification suggestions and format update 08/05/2017.
Authentic Thai fish cakes. A recipe learned in Thailand and at home on the family meal table. Gluten and egg free options outlined in notes
To make the curry paste - combine the ingredients in a mortar and pestle and pound ingredients until they become a thick paste
Finely chop the fish with a heavy knife until it is minced, or put it into a food processor and pulse until minced
Put the minced fish into a mixing bowl and add the remaining fish cake ingredients and mix to combine
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
Scoop spoonfuls of the mixture (about 1 generous tablespoon) into the pan and fry on each side for a few minutes until golden brown
Remove from the pan after cooking both sides and drain on paper towel
Serve with sweet chilli sauce and a salad
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.
Gluten free option:
Substitute soy and fish sauce for Coconut Aminos.
Replace flour with a gluten free alternative such as brown rice flour
Egg free: substitute egg with egg replacer, or leave out. It will work without the egg.
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