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Thai Fish Cakes are a common street food in Thailand, and are very flavourful compared to most Western fish cake recipes. They aren’t battered, which I find allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten fresh out of the oil while they’re still hot and juicy. Served them with or without rice, and accompany with Thai sweet chili sauce, chopped cucumber, fresh coriander, and a squeeze of lime juice. Simply delicious!

 
  • Makes/Serves
  • 4
  • Preparation Time
  • 10 mins
  • Cook | Chill | Freeze
  • 30 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • Yes

Ingredients

  • 500g perch fillets (or any other fine fleshed white fish fillets)
  • 3 Tbsp Thai red curry paste
  • 2 Tbsp fresh coriander, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 egg white
  • 90g green beans or snake beans
  • 2 kaffir lime leaves, finely shredded
  • Rice bran oil (for moulding)
 

Method

  1. Place the beans, coriander, basil and kaffir lime leaves in a food processor and pulse to chop
    finely.
  2. Add the fish and curry paste pulse till all is mixed well.
  3. Add the egg white through the food processor chute and process to make a smooth thick paste.
  4. Place the mixture in a bowl then cover and refrigerate for one hour.
  5. Using wet or lightly oiled hands, take 2 tablespoons of the fish mixture and roll into a ball, then flatten to form a disk.
  6. Repeat with remaining mixture.
  7. Heat about 2.5cm of rice bran oil in pan over high heat and cook the fish cakes, a few at a time, for two minutes either side or until well browned or cooked through.
  8. Drain on absorbent kitchen paper and serve hot fish cakes with sweet chilli sauce or Cucumber Relish.
 

Variations

This recipe has no variations