Thai Fish Cakes / Pastel De Pescado Tailandesas Recipe

Prepare fish and shrimp

Pat the salmon, sole and shrimp dry with paper towels. Cut into 2–3 cm pieces. Place the salmon and sole pieces in a food processor and pulse until finely minced but not pureed (a coarse paste). Add the shrimp and pulse a few more times so the shrimp is chopped and begins to bind with the fish paste.

Make fish cake mixture

Transfer the minced seafood to a bowl. Add red curry paste, fish sauce, beaten egg, rice flour (or cornstarch), shredded kaffir lime leaves, chopped cilantro, chopped green beans, white pepper and sugar. Mix vigorously with a spoon or by hand until sticky and well combined (about 1–2 minutes). The mixture should hold together when pressed; if too wet add 1 tsp more rice flour at a time.

Shape and rest

With wet hands, shape the mixture into 12 small patties (about 40–45 g each) or 8 larger ones depending on preferred portion size. Place on a tray and refrigerate for 15 minutes to firm up, which helps them hold their shape during frying.

Pan-fry fish cakes

Heat neutral oil in a large nonstick skillet over medium-high heat. Add fish cakes in a single layer without crowding (work in batches if needed). Fry until golden brown on one side, 2–3 minutes, then flip and cook another 2–3 minutes until cooked through and slightly springy (internal temperature ~63°C/145°F). Transfer to a paper towel–lined plate and keep warm.

Make the sauce while the fish cakes chill or fry. In a small saucepan, warm 1 tbs green curry paste over low heat for 30 seconds to bloom the aromatics. Add 200 ml coconut milk and stir to dissolve the paste. Bring to a gentle simmer over medium-low heat for 3–4 minutes, stirring occasionally.

Season and finish: Stir in 1 tbs fish sauce, 1 tbs lime juice and 1 tsp sugar. Taste and adjust: add a pinch more sugar for sweetness, more fish sauce for salt, or a squeeze of lime for brightness. If sauce is too thick, add up to 50 ml water to reach a pourable consistency. Remove from heat and stir in basil leaves. Keep warm.

Prep vegetables: Trim and halve pak choi lengthwise if large; pat dry. Slice mushrooms and thinly slice garlic.

Sauté aromatics and mushrooms: Heat 1 tbs vegetable oil in a wide skillet over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant (do not burn). Add mushrooms and cook, stirring, until they begin to brown and release moisture, about 4–5 minutes.

Add pak choi and season: Add pak choi halves (cut side down if halved) to the skillet, drizzle sesame oil, add 1 tsp light soy sauce, 0.25 tsp salt and 0.25 tsp black pepper. Toss and cook 2–3 minutes until pak choi is wilted but still bright green and stems are tender-crisp. Remove from heat and keep warm.

Assemble: Spoon a generous tablespoon or two of warm green curry sauce onto each plate (or create a shallow pool). Arrange a bed of sautéed mushrooms and pak choi on the sauce.

Place 3–4 fish cakes per portion (depending on size) on top of the vegetable bed. Spoon a little more warm curry sauce over the cakes for gloss and flavor.

Garnish: Scatter fresh cilantro leaves over the dish, add a lime wedge per plate and sprinkle chili flakes or a few thin slices of bird's eye chili if desired. Serve immediately while hot.