Spicy Thai Fish Cakes Food

THAI FISH CAKES

Steps:

• Dry the fish with a paper towel.
• Cut the fish into chunks and place it in the bowl of a food processor. Set aside.
• In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar. Stir to combine.
• Pour the milk mixture over the fish.
• Pulse 3-4 times until coarsely chopped.
• Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.
• Pulse to combine. The mixture should be able to form patties. If it's too wet, add more breadcrumbs and pulse again until the desired consistency.
• Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly. Repeat with the remaining fish mixture.
• Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.
• Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.
• Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).
• Use a metal spider to gently lower the fish cakes into the oil. Fry for 2-3 minutes until golden on one side. Flip and fry the other side until golden and firm - about 1 ½ to 2 minutes.
• Remove from the pan and blot both sides with paper towels.
• Serve warm with sweet chili sauce on the side.

CLASSIC THAI FISH CAKES

Steps:

• Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor or large chopper.
• In a small bowl or measuring cup, combine the coconut milk , fish sauce, chili powder, cumin , coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
• Add 1/2 cup bread crumbs , makrut lime leaf strips, green onion, galangal or ginger, garlic, and chili pepper. Pulse to combine. You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).
• Scoop up a small amount in your hand (about the size of a golf ball), pat into a small cake and set on a clean plate. Note that traditional ​Thai fish cakes are small and not too thick (about 2 inches in diameter and 3/4- to 1-inch thick). It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.
• Set the plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour oil into a small frying pan or wok , at least 1-inch deep, and prepare your garnishes.
• Heat oil; when hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently set cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden brown and drain on paper towel.
• Serve immediately with cucumber and Thai sweet chili sauce on the side for dipping. Top with fresh cilantro and serve with lime wedges that should be squeezed over just before eating.

THAI FISH CAKES

Steps:

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

SPICY THAI FISH CAKES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

SPICY FISH CAKES WITH MANGO DIPPING SAUCE

Steps:

• Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
• Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
• Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
• Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
• Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
• Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

THAI FISH CAKES

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

SPICY THAI FISH CAKES WITH GREEN BEANS

Steps:

• Finely chop fish (may use blender or food processor, or just good chopping skills).
• Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
• Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
• Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
• Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.