Thai fish cakes
4 servings
25 minutes
Thai fish cakes are a vibrant dish of Thai cuisine that combines the freshness of white fish with the aromatic spices of lemongrass, ginger, and garlic, along with the spicy kick of red chili pepper. Their history traces back to Thai street markets where chefs created quick yet flavor-packed dishes. These cakes have a crispy exterior and a tender texture inside, while lime and coriander add a fresh citrus note. Traditionally served with steamed rice and sweet chili sauce that perfectly complements their flavor profile, this dish is a true gastronomic journey to the heart of Thailand, filling each bite with rich aromas and a harmonious balance of spices.
1
Using a blender, chop and mix the fish, lemongrass, ginger, and garlic into a paste. Transfer to a plate and add coriander, lime zest, red pepper and chili, flour, soy sauce, and egg white.
- White fish: 500 g
- Fresh ginger: 1 piece
- Finely chopped garlic: 2 cloves
- Ground coriander: to taste
- Grated lime zest: 1 tablespoon
- Lime: 1 piece
- Fresh red bell pepper: 0.5 piece
- Red chili pepper: 1 piece
- Wheat flour: 2 tablespoons
- Soy sauce: 2 tablespoons
- Egg white: 1 piece
2
Heat the oil in a pan, spoon the mixture in, and fry for 2-3 minutes on each side.
- Olive oil: 3 tablespoons
3
Serve fish cutlets with boiled rice and sweet chili sauce if desired.
- Rice: 400 g
