Elegant Thai fish cakes with red pepper and bean pieces
4 servings
15 minutes
Thai-style festive fish cutlets are a true embodiment of Asian gastronomy, where the freshness of fish combines with aromatic spices and seasonings. Thai cuisine is famous for its balance of sweet, spicy, sour, and salty flavors, and this recipe is no exception. The delicate fish mince harmoniously intertwines the spiciness of chili, the freshness of cilantro, and the zestiness of lemongrass, while coconut milk adds creaminess and an exotic touch to the dish. The addition of pieces of red pepper and beans makes the cutlets texturally interesting and vibrant. They are served hot, perfectly complemented by sweet chili sauce or lime dip. These cutlets are an excellent choice for those who want to immerse themselves in the atmosphere of Thailand while enjoying a wealth of flavors and aromas.
1
Cut the fish fillet into small pieces.
- Fish fillet: 500 g
2
In a blender, mix chopped red pepper, chopped chili, coriander, chopped green onion, minced garlic, finely chopped soft part of lemongrass, and fish sauce. Blend until smooth.
- Red sweet pepper: 0.5 piece
- Chili pepper: 2 pieces
- Cilantro (coriander leaves): 2 tablespoons
- Green onion tops (scallion greens): 3 pieces
- Garlic: 2 cloves
- Lemongrass: 1 stem
- Fish sauce: 1 tablespoon
3
Add fish to the aromatic paste and blend again. Then add coconut milk and an egg and mix well.
- Fish fillet: 500 g
- Coconut milk: 125 ml
- Chicken egg: 1 piece
4
Transfer the minced meat to a bowl. Finely chop the beans. Add the beans to the minced meat and mix. Cover with plastic wrap and refrigerate overnight (at least 2 hours).
- Green beans: 125 g
5
Fill half of a deep skillet with vegetable oil and heat well over medium heat.
- Vegetable oil: to taste
6
Shape the patties with large spoons and fry in oil until cooked and golden brown. Drain on paper towels.
- Vegetable oil: to taste
