Thai Fish Cakes
4 servings
30 minutes
Thai fish cakes are a vibrant embodiment of the rich flavors and aromas of Thai cuisine. This recipe has its roots in the street food traditions of Thailand, where fresh seafood is combined with bold spices. The cakes are made from tender white fish fillet mixed with red curry paste, cilantro, and fish sauce, giving them an exotic, spicy taste. Green onions and beans add texture and freshness. Fried to a golden color, they are crispy on the outside and juicy on the inside. They are best served with sweet chili sauce that beautifully complements the dish's spiciness. Thai fish cakes are perfect for friendly gatherings or family meals, filling the atmosphere with the aromas of Southeast Asia.
1
Grind the fish in a meat grinder or with a food processor until minced.
- White fish fillet: 450 g
2
Add flour, fish sauce, egg, chopped cilantro leaves, and curry. Pass through a meat grinder or chop again in a food processor. Transfer to a bowl. Add very finely chopped beans and green onions. Mix well and shape into patties using wet hands, taking 2 tablespoons of the mixture for each.
- Rice flour: 45 g
- Fish sauce: 1 tablespoon
- Chicken egg: 1 piece
- Cilantro: 3 tablespoons
- Red curry paste: 3 teaspoons
- Green beans: 100 g
- Spring onion: 2 stems
3
Heat oil in a pan over medium heat. Fry the patties on both sides until golden brown. Transfer to a paper towel. Serve with chili sauce.
- Vegetable oil: to taste
- Sweet chili sauce: to taste
