Thai sea bass, shrimp and squid cutlets
3 servings
30 minutes
Thai fish cakes made from sea bass, shrimp, and squid are an exquisite dish embodying the magic of Thai cuisine. Its roots trace back to the coastal regions of Thailand where seafood is the foundation of gastronomic culture. Tender sea bass, juicy shrimp, and aromatic squid create a rich texture while the addition of curry paste, lime, cilantro, and garlic fills the cakes with vibrant spicy notes. Fried to a golden crust, they are crispy on the outside and soft on the inside. The dressing with oyster sauce and sesame oil adds depth of flavor while a fresh salad garnish refreshes and balances the richness of the dish. These cakes pair perfectly with sweet chili sauce creating a harmony of spiciness and sweetness. An ideal choice for lovers of exotic flavors and rich tastes, Thai fish cakes offer a gastronomic journey right at home.
1
Chop the sea bass, shrimp, and squid. You can pass them through a meat grinder for this.
- Fish: 600 g
- Chicken egg: 2 pieces
- Chopped cilantro (coriander leaf): 4 g
2
Prepare the dressing. In a separate bowl, mix lime juice with olive oil, pepper, and salt.
- Lime juice: 40 ml
- Olive oil: 120 ml
- Salt: to taste
- Ground black pepper: to taste
3
In a large salad bowl, thoroughly mix the minced fish with shallots, garlic, lime leaves, cilantro, red curry paste, egg (if the mixture is too wet), oyster sauce, and sesame oil. Add sugar, salt, and pepper.
- Fish: 600 g
- Shallot: 16 g
- Finely chopped garlic: 8 g
- Kaffir lime leaves: 4 g
- Chopped cilantro (coriander leaf): 4 g
- Red curry paste: 20 g
- Chicken egg: 2 pieces
- Oyster sauce: 40 ml
- Sesame oil: 4 ml
- Caster sugar: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Shape small round flat patties weighing 60 grams each.
5
Pour olive oil into a hot pan and fry the patties on both sides for 3−5 minutes until cooked.
- Olive oil: 120 ml
6
Serve the cutlets with salad and sauce poured into a small bowl.
