Recipe Thai Fish Cakes
February 12, 2013
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.
Recipe modification suggestions and format update 08/05/2017.
Thai Fish Cakes
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
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
Course:
Appetiser, Entree, Main
Cuisine:
Thai
Keyword:
egg free, fish cakes, gluten free, thai
Servings: 10
Ingredients
Red Curry paste
- 1 cm fresh ginger root
- 1 kaffir lime leaf finely chopped
- 1 cm fresh galangal peeled and finely chopped
- 1 stalk fresh lemongrass chopped finely
- 1 shallot small, finely chopped
- 2 garlic cloves finely chopped
- 1/2 tsp salt
- 1 tsp shrimp paste
- 4 red chilli deseeded and chopped
Fish Cakes
- 200 grams fish fillet eg: Blue Grenadier
- handful fresh basil leaves finely chopped
- 2 kaffir lime leaves finely chopped
- handful fresh chives chopped
- 1 egg whisked
- 1 garlic clove finely chopped
- 2 tbsp plain flour
- 1 tsp fish sauce
- 1 tsp soy sauce
- handful fresh green beans finely sliced
- 1/2 carrot grated
- 1 tbsp palm sugar grated
- 3/4 tbsp red curry paste
Instructions
-
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
Recipe Notes
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.
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
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
That would be great Marnie, lets organise it soon. K