Thai Fish Cakes With Hot Peanut Dip Recipes

THAI FISH CAKES

Thai Fish Cakes image

An easy and tasty alternative for serving fish. The variations can be endless!

Provided by MEZZIE

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4 green onions, sliced
1 egg
all-purpose flour
oil for frying

Steps:

Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
Shape mixture into patties, and dust with flour.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g

THAI PEANUT DIP

Thai Peanut Dip image

This easy, one-step peanut sauce is fantastic with any veggies, but especially with red peppers and snow peas. It's also great warmed up and served over pasta! The best flavor is achieved using fresh garlic and fresh lemon juice.

Provided by ASHBETH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup creamy peanut butter
3 cloves garlic, minced
¼ cup brown sugar
¼ cup mayonnaise
¼ cup soy sauce
2 tablespoons fresh lemon juice

Steps:

Stir together peanut butter, garlic, brown sugar, mayonnaise, soy sauce, and lemon juice until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 9.8 g, Cholesterol 2.6 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 529.2 mg, Sugar 7.7 g

THAI FISH CAKES WITH PEANUT SAUCE

Thai Fish Cakes with Peanut Sauce image

These Thai fish cakes are such an easy dinner! Serve with an incredible peanut dipping sauce and sticky rice and then save the rest for lunch the next day.

Provided by Amy Fulwood

Categories Appetizer Main Course

Time 15m

Number Of Ingredients 16

Ingredients

450 g Skinless White Fish
1 Lime
1 tbsp Thai Red Curry Paste
25 g Fresh Coriander
3 cloves Garlic (crushed)
1/2 Chilli
1 Egg
6 tbsp Cornflour
Vegetable Oil for frying
85 ml Coconut Milk
120 g Chunky Peanut Butter
2 tsp Soy Sauce
2 tsp Fish Sauce
1 Chilli (finely chopped)
5 tsp Light Brown Sugar
1 Spring Onion (thinly sliced, to serve)

Steps:

Put the fish, zest of the lime, curry paste, coriander, garlic, chilli, egg and cornflour in a food processor and pulse until minced but not paste.
Scoop 3 tablespoons of mixture into your hand and form into a flattened cake shape. Repeat with the rest of the mixture.
Heat a tablespoon of oil over a medium high heat. Fry the fish cakes for 2-3 minutes on each side in batches.
Mix peanut butter, coconut milk, juice of the lime, soy sauce, fish sauce, chilli and brown sugar in a saucepan and melt over a medium heat. Set aside to cool. Serve the fish cakes with the sauce and sprinkled with sliced spring onion.

Nutrition Facts : Calories 426 kcal, Carbohydrate 26 g, Protein 33 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 625 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

THAI FISH CAKES WITH HOT PEANUT DIP

Thai Fish Cakes With Hot Peanut Dip image

These little fish cakes are very popular in Thailand as street food, and make a perfect snack. Or, serve them as an appetizer, complete with the spicy peanut dip.

Provided by CHILI SPICE

Categories Thai

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces white fish fillets, without skin (such as cod or haddock)
1 tablespoon Thai fish sauce
2 teaspoons red curry paste
1 tablespoon lime juice (fresh)
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
1 egg white
3 tablespoons chopped fresh cilantro
salt and pepper (to taste)
vegetable oil, for pan-frying
1 small red chile
1 tablespoon light soy sauce
1 tablespoon lime juice (fresh)
1 tablespoon packed brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk (unsweetened)

Steps:

Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

Nutrition Facts : Calories 206.7, Fat 10.4, SaturatedFat 4, Cholesterol 57.4, Sodium 743, Carbohydrate 8.8, Fiber 1.2, Sugar 5.4, Protein 20.8

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