Craving a burst of authentic Thai flavors that will transport your taste buds straight to the vibrant streets of Bangkok? Get ready to dive into the world of Thai Style Fish Cakes - a crispy, spicy, and utterly irresistible dish that will make your home kitchen feel like a gourmet Thai restaurant! These golden-brown delights are not just a recipe, but a culinary adventure that promises to tantalize your senses and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb white fish fillet, minced
- 1/4 cup green beans, finely chopped
- 1/4 cup red curry paste
- 1 egg
- 1 tablespoon fish sauce
- Oil for frying
- Cucumber and lime for serving
Instructions
- Prepare the fish by thoroughly cleaning and pat drying the white fish fillet. Mince the fish finely using a sharp knife or food processor until it becomes a smooth paste-like consistency.
- In a large mixing bowl, combine the minced fish, finely chopped green beans, red curry paste, egg, and fish sauce. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture.
- Cover the fish cake mixture and refrigerate for 15-20 minutes to allow flavors to meld and mixture to firm up, which will help in shaping the cakes.
- Using wet hands, shape the mixture into small round patties approximately 2-3 inches in diameter and about 1/2 inch thick. Ensure the patties are compact to prevent breaking during cooking.
- Heat oil in a large non-stick skillet or deep fryer to medium-high heat (around 350°F). The oil should be deep enough to partially submerge the fish cakes.
- Carefully place the fish cakes into the hot oil and fry for 2-3 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Remove the fish cakes using a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with sliced cucumber, lime wedges, and optional sweet chili sauce on the side for dipping.
Tips
- Use fresh, high-quality white fish for the best texture and flavor. Fresh fish ensures a smooth, tender fish cake.
- When mincing the fish, ensure it's very finely chopped to create a smooth, paste-like consistency. A food processor works best for this.
- Refrigerating the mixture before shaping helps the cakes hold together better during frying.
- Keep your hands wet when shaping the fish cakes to prevent the mixture from sticking to your fingers.
- Maintain the oil temperature around 350°F for perfectly crispy fish cakes - too low, and they'll be greasy; too high, and they'll burn.
- Don't overcrowd the pan when frying to ensure even cooking and maximum crispiness.
- Serve immediately for the best texture and flavor, accompanied by fresh cucumber, lime, and sweet chili sauce.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 22g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 95mg
