Craving an explosion of Thai flavors?
These aren't your average fish cakes; we're diving deep into a recipe bursting with fresh herbs, fiery chilies, and a satisfyingly crispy texture.
Get ready to experience the ultimate Thai Fish Cakes!
What You'll Need
Okay, let's gather our ingredients for this awesome Thai adventure! We'll need some green stuff—not just any green stuff, but 4 green cayenne peppers and 6 Thai green chilis! Chop 'em up, but maybe deseed the cayenne unless you're a fire-breathing dragon.
Next, grab 2 red shallots, or eschallots if you're feeling fancy, and chop those too. Find 2 lemongrass stems, about 2.5 – 3 tablespoons when finely chopped—trim off the tough parts. And hey, let's not forget 2 tablespoons of grated galangal; it's like ginger but with a citrusy zing.
Now, for the stinky part—2.5 teaspoons of dried shrimp paste (Belacan). It smells kinda funky, but trust me! Also, 2 teaspoons of lime zest and some spices: 1 teaspoon each of ground coriander and cumin, plus 1/4 teaspoon each of white pepper and turmeric. Seriously, don't skip the turmeric unless you want unauthentic, bland fish cakes.
Getting Started
First, I'll combine every ingredient—except water—in a large blender or my handy food processor! We have 4 chopped green cayenne pepper chilis—they must be deseeded, please—six chopped Thai green chilis, two red shallots or eschallots also chopped, and two finely chopped lemongrass stems. Remember, use about 2.5 to 3 tbsp.
Next comes two tablespoons of grated galangal, five cloves of garlic, and 2.5 teaspoons of dried shrimp paste crumbled. Don't forget two teaspoons of lime zest—grated, of course—one teaspoon each of ground coriander and cumin, plus 1/4 teaspoon each of white pepper and turmeric.
Then, add two tablespoons of chopped coriander root and stem along with 1/4 cup of coriander leaves. Blend it well. Water helps if needed, add two or three tablespoons of water as needed. Let's get our flavors going!
Cooking Tips
Now that you've got your vibrant green paste ready, let's talk cooking tips—because even kitchen superstars need a little guidance! First, taste as you go; I mean, you don't wanna end up with fish cakes that'll make you breathe fire!
Next, don't overcrowd your pan! Give those little guys some room to breathe—approximately 1/2 inch of space between each cake. Aim for golden-brown perfection!
Ensure your oil's hot enough, around 350°F (175°C)—a candy thermometer is your best friend here. Too low, and you'll end up with greasy sadness. Nobody wants that!
If they're browning too fast—uh oh!—lower the heat, pronto. Crispy outside, cooked inside—that's the dream. Don't flip them a million times! Only once, my friend, for the perfect golden crust. I hope that helps!
Serving Suggestions
You've nailed the cooking process—what's next? It's time to think about serving—my favorite part. These fish cakes are super versatile. I usually serve mine as an appetizer or even as a light meal. Grab a bowl of dipping sauce. Okay, just kidding – that sounds like a lot. Grab a small ramekin. They pair wonderfully with the traditional sweet chili dipping sauce that's often served with them.
Here's how I elevate them:
A sweet chili sauce**—adds a kick!
A cooling cucumber salad** – it's invigorating and crunchy.
** A side of sticky rice—it soaks up all the flavors!
**A sprinkle of chopped peanuts—because why not?
Don't be afraid to experiment. I've even put them in sandwiches before! I hope that you liked all the tricks I have up my sleeve. Serve them!
Short Recipe Version
Prep Time: 20 mins
Cook Time: 15 mins
Servings: 4
Ingredients:
1 lb white fish fillet
1/4 cup red curry paste
1/4 cup chopped green beans
1/4 cup chopped cilantro
1 tbsp fish sauce
1 egg
1/4 cup breadcrumbs
Oil for frying
Sweet chili sauce(for serving)
Cucumber salad(for serving)
Instructions:
- Chop fish into small pieces with food processor.
- Mix fish with curry paste, green beans, cilantro, fish sauce, and egg.
- Form mixture into small patties.
- Coat patties in breadcrumbs.
- Heat oil in a skillet over medium heat.
- Fry fish cakes until golden brown, 3-4 minutes per side.
- Serve with sweet chili sauce and cucumber salad.
Nutrition (estimated per serving):
Calories: 250
Protein: 25g
Fat: 15g
Carbohydrates: 10g