Thai Fishcakes Recipes

THAI FISH CAKES

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!

CLASSIC THAI FISH CAKES

Steps:

• Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor or large chopper.
• In a small bowl or measuring cup, combine the coconut milk , fish sauce, chili powder, cumin , coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
• Add 1/2 cup bread crumbs , makrut lime leaf strips, green onion, galangal or ginger, garlic, and chili pepper. Pulse to combine. You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).
• Scoop up a small amount in your hand (about the size of a golf ball), pat into a small cake and set on a clean plate. Note that traditional ​Thai fish cakes are small and not too thick (about 2 inches in diameter and 3/4- to 1-inch thick). It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.
• Set the plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour oil into a small frying pan or wok , at least 1-inch deep, and prepare your garnishes.
• Heat oil; when hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently set cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden brown and drain on paper towel.
• Serve immediately with cucumber and Thai sweet chili sauce on the side for dipping. Top with fresh cilantro and serve with lime wedges that should be squeezed over just before eating.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

THAI FISHCAKES

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.

THAI FISH CAKES

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.

SPICY THAI FISH CAKES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

OVEN BAKED THAI STYLE FISH CAKES

Steps:

• Spray a baking tray with spray oil.
• In a mixing bowl combine first 7 ingredients. Mix well.
• Divide into 8 equal round cakes.
• Coat with flour, then dip in egg and finally coat with the crumbs.
• Place cakes on prepared tray; chill for 10 minutes.
• Meanwhile preheat oven to 190c.
• Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.