THAI FISH CAKES
Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 25m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g
CLASSIC THAI FISH CAKES
Thai fish cakes are a very flavorful common street food in Thailand. The fresh taste of the fish, spices, and herbs make this dish simply delicious.
Provided by Darlene Schmidt
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 184 kcal, Carbohydrate 10 g, Cholesterol 42 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, Sodium 736 mg, Sugar 2 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
THAI FISH CAKES WITH HOT PEANUT DIP
These little fish cakes are very popular in Thailand as street food, and make a perfect snack. Or, serve them as an appetizer, complete with the spicy peanut dip.
Provided by CHILI SPICE
Categories Thai
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
- Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
- For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
- Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.
Nutrition Facts : Calories 206.7, Fat 10.4, SaturatedFat 4, Cholesterol 57.4, Sodium 743, Carbohydrate 8.8, Fiber 1.2, Sugar 5.4, Protein 20.8
THAI FISHCAKES WITH SWEET CHILLI SAUCE
Get your wok hot and your tastebuds jumping with these classic Thai snacks
Provided by John Torode
Categories Starter
Time 30m
Yield Makes 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
THAI FISH CAKES
Make Thai Fish Cakes at home, Thai recipe for Thai Fish Cakes with Sandhira Khana Khazana recipes http://recipes.sandhira.com/thai-fish-cakes.html
Provided by Sandhi R.
Categories Thai
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
- Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
- Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
- Step 4: Serve hot with chili sauce.
SPICY THAI FISH CAKES
Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!
Provided by PetsRus
Categories Lunch/Snacks
Time 17m
Yield 12-16 cakes
Number Of Ingredients 9
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.
THAI STYLE FISH CAKES AND DIPPING SAUCE
Make and share this Thai Style Fish Cakes and Dipping Sauce recipe from Food.com.
Provided by bevs kitchen
Categories Lunch/Snacks
Time 12m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime.
- Peel and grate ginger.
- Chop spring onions.
- Deseed and chop red chili.
- DIPPING SAUCE:.
- Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
- This is the dipping sauce for fish cakes.
- FISH CAKES:.
- Whiz fish and coconut in a processor. Place this mixture into a bowl.
- Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
- With damp hands make 16 small cakes or 8 large cakes.
- Coat both sides in the flour.
- Heat the oil until very hot; fry on each side for 1 minute.
- Enjoy your fish cakes and sauce.
Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 1.3, Cholesterol 20.6, Sodium 393.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 6.9
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