Thai Fish Cakes Recipe

Name: Mae-Khong Thai Tapas & Bars Thai Fish Cakes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g White fish fillets (e.g., cod, haddock); 2 tbs Red curry paste; 1 tbs Fish sauce; 1 tbs Fresh cilantro, chopped; 1 tbs Lime juice; 2 tbs Cornstarch; 1 whole Egg; 0.5 tsp Salt; 0.5 tsp Black pepper; 0 to taste Vegetable oil (for frying); 100 ml Sweet chili sauce; 1 tbs Lime juice; 1 tbs Fresh cilantro, chopped

Inspired by Mae-Khong Thai Tapas & Bar

Time30m

Serves4

Spicy fish cakes served with sweet chili sauce

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Ingredients

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Fish Cakes

1 1/8 lb (500 g) White fish fillets (e.g., cod, haddock)

2 tbs Red curry paste

1 tbs Fish sauce

1 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

2 tbs Cornstarch

1 whole Egg

1/2 tsp Celtic sea salt

1/2 tsp black pepper

0 to taste Vegetable oil (for frying)

Sweet Chili Sauce

0.42 cup (100 ml) Sweet chili sauce

1 tbs ReaLime juice

1 tbs Fresh cilantro, chopped

Method

Fish Cakes Preparation

Prepare the Fish

In a food processor, add the white fish fillets and pulse until the fish is finely minced.

Mix Ingredients

In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, chopped cilantro, lime juice, cornstarch, egg, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Cakes

With wet hands, form the mixture into small patties or cakes, about 2 inches in diameter.

Fry the Cakes

In a large skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place the fish cakes in the skillet and fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Drain and Keep Warm

Remove the fish cakes from the skillet and place them on a paper towel to drain excess oil. Keep them warm in a low oven while you prepare the sauce.

Sweet Chili Sauce Preparation

Mix the Sauce

In a small bowl, combine the sweet chili sauce, lime juice, and chopped cilantro. Stir well to blend the flavors.