thai fish cakes
Authentically flavored Thai fish cakes are easy to make at home. The fish cakes can be shaped ahead of time & left covered in the fridge for a day before cooking & serving them with the wonderful cucumber condiment that accompanies them - this can also be made a day ahead.
Servings: 28
Ingredients
CUCUMBER CONDIMENT
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup grated palm sugar (or granulated sugar)
- 1/2 cup finely chopped seeded cucumber
- 1/3 cup finely chopped toasted peanuts
- 1 tablespoon fish sauce
- 2 small red chilies, thinly sliced
FISH CAKES
- 1 1/2 lbs (750g) firm white fish fillets (such as halibut, catfish, cod, snapper, basa), chopped
- 3 tablespoons red or green curry paste
- 3 kaffir lime leaves, stems removed & discarded, leaves chopped
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons fish sauce
- 1 large egg
- 2 tablespoons cornstarch (cornflour)
- 1/2 cup thinly sliced green beans
- 1/3 cup thinly sliced green onion
- peanut oil, for shallow frying (or coconut or canola)
Instructions
CUCUMBER CONDIMENT
- Combine the vinegar, water & sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. Add the remaining ingredients & stir until combined. Pour into a serving dish, cover & chill until ready to use.
FISH CAKES
- Put the fish, curry paste, lime leaves, cilantro, fish sauce, egg & cornstarch in a food processor bowl; process until very well combined.
- Scrape the mixture into a medium bowl. Add the beans & green onion; stir until well combined. Using wet hands (to prevent mixture sticking), shape rounded tablespoons of the mixture into small patties.
- Heat enough peanut oil to cover the bottom of a large frying pan over medium-high heat. Cook the fish cakes in batches for 2 to 3 minutes per side until golden-brown. Remove to paper towel to drain; keep warm. Serve with the cucumber sauce. Makes about 28.