THAI FISH CAKES
Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
- Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
- Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
- Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
- Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
- Repeat with remaining mixture, adding more oil into the skillet if required.
- Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g
AUTHENTIC THAI FISH CAKES
Using authentic ingredients, these fried, curried Thai fish patties are served with a refreshing cucumber sauce. Make your own and have people raving how good it is and how your Thai fish cakes burst with authentic flavor. You will need a blender/food processor (better) or mortar and pestle. We use coconut oil but you can substitute to make an amazing sauce with your Asian fish cakes.
Provided by Compass & Fork
Categories Appetizers
Yield 4 people
Number Of Ingredients 15
Steps:
- In a small saucepan over low heat, warm the vinegar and sugar (do not boil). Stir until thick and well combined. Put aside and allow to cool. Add the cucumber, chili powder and peanuts and stir to combine. Place in a serving bowl and refrigerate until needed. Add the cilantro leaves as a garnish when serving.
- Mix all the ingredients, except the cup of oil, until they are well combined.
- Press small handfuls of the fish mixture into small discs. Wetting your hands with water will make this easier.
- Heat the oil over medium low heat. Place the fish cakes into the hot oil and cook until golden brown, turning once. This should take about 3 minutes. I usually cook in 3 or 4 batches.
- As the fish cakes are cooked, drain on paper towel. Serve with the cucumber sauce.
THAI FISHCAKES WITH SWEET CHILLI SAUCE
Get your wok hot and your tastebuds jumping with these classic Thai snacks
Provided by John Torode
Categories Starter
Time 30m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
- Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
- For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.
Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium
THAI FISHCAKES
A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake
Provided by sammyandmel
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
- Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
- Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.
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