Dreaming of going to Thailand!!! Why not bring Thailand to your home with these Thai Fish Cakes?
A popular Thailand street food with robust flavours. These cakes are a true delight to the senses prepared with shrimps, boneless fish fillets and flavoured with red curry paste. Once the red curry paste is blended, these cakes are very easy to make. With a perfect mix of spice, sour and salty with sweetness from the cucumber dipping sauce, these cakes are definitely aromatic and delicious.
Fish sauce is an important flavouring ingredient in Thai cooking. It is brown, salty with a distinct aroma and complex flavour. Made from fermented fish (often anchovies), it blends smoothly with the spicy, sweet and tangy flavours of Thai cuisine. A good quality fish sauce is high in protein, contains a rich supply of B vitamins, including calcium, phosphorus, iodine and iron. It not only works wonders on Thai food but nutritious for your health too.
A popular Thailand street food with robust flavours. These cakes are a true delight to the senses prepared with shrimps, boneless fish fillets and flavoured with red curry paste. Once the red curry paste is blended, these cakes are very easy to make. With a perfect mix of spice, sour and salty with sweetness from the cucumber dipping sauce, these cakes are definitely aromatic and delicious.
Fish sauce is an important flavouring ingredient in Thai cooking. It is brown, salty with a distinct aroma and complex flavour. Made from fermented fish (often anchovies), it blends smoothly with the spicy, sweet and tangy flavours of Thai cuisine. A good quality fish sauce is high in protein, contains a rich supply of B vitamins, including calcium, phosphorus, iodine and iron. It not only works wonders on Thai food but nutritious for your health too.
Thai Fish Cakes
(Yield 24)
Ingredients:
4 spring onions (finely chopped)
juice of half a lime or 4 kaffir lime leaves (finely chopped)
red curry paste (recipe follows)
oil for shallow frying
(To be pulsed in the food processor)
200 gms shrimps (cleaned and deveined)
600 gms boneless firm-fleshed fish fillets (chopped into big pieces)
1 teaspoon rice flour
1 egg
1 tablespoon fish sauce
Method:
Add the above ingredients into a food processor. Pulse five times till well combined. Do not grind to a paste. Transfer mixture into a bowl and add spring onions along with lime juice or kaffir lime leaves and red curry paste (recipe below). Form into 24 round cakes.
Heat oil in a skillet for shallow frying. Fry cakes till gold brown. Drain on absorbent paper towel. Serve thai fish cakes with cucumber and lime dipping sauce (recipe below).
Red curry paste
Ingredients:
15 Thai red dried chillies (deseeded)
1 tablespoon coriander seeds (roasted)
1 teaspoon cumin seeds (roasted)
1/4 teaspoon white peppercorns
2 shallots or 2 spring onions (white part)
2 lemongrass stalk (white part)
4 cloves of garlic
1/2” piece of ginger or galangal
handful of coriander stems (no leaves)
1 teaspoon shrimp paste
zest of 1 lime
1/2 teaspoon salt
Method:
Grind the above ingredients for red curry paste in a mortar pestle or processor.
Cucumber and lime dipping sauce
Ingredients:
1 tablespoon peanuts (roasted and finely chopped)
1/2 cucumber (deseeded and finely chopped)
1 fresh long red chilli (deseeded and finely minced)
1 tablespoon fish sauce
1/4 cup sugar dissolved with 2 tablespoons of warm water and cooled
juice of 1 lime
Method:
Combine the above ingredients together and serve dipping sauce with fish cakes.
Note:
(Yield 24)
Ingredients:
4 spring onions (finely chopped)
juice of half a lime or 4 kaffir lime leaves (finely chopped)
red curry paste (recipe follows)
oil for shallow frying
(To be pulsed in the food processor)
200 gms shrimps (cleaned and deveined)
600 gms boneless firm-fleshed fish fillets (chopped into big pieces)
1 teaspoon rice flour
1 egg
1 tablespoon fish sauce
Method:
Add the above ingredients into a food processor. Pulse five times till well combined. Do not grind to a paste. Transfer mixture into a bowl and add spring onions along with lime juice or kaffir lime leaves and red curry paste (recipe below). Form into 24 round cakes.
Heat oil in a skillet for shallow frying. Fry cakes till gold brown. Drain on absorbent paper towel. Serve thai fish cakes with cucumber and lime dipping sauce (recipe below).
Red curry paste
Ingredients:
15 Thai red dried chillies (deseeded)
1 tablespoon coriander seeds (roasted)
1 teaspoon cumin seeds (roasted)
1/4 teaspoon white peppercorns
2 shallots or 2 spring onions (white part)
2 lemongrass stalk (white part)
4 cloves of garlic
1/2” piece of ginger or galangal
handful of coriander stems (no leaves)
1 teaspoon shrimp paste
zest of 1 lime
1/2 teaspoon salt
Method:
Grind the above ingredients for red curry paste in a mortar pestle or processor.
Cucumber and lime dipping sauce
Ingredients:
1 tablespoon peanuts (roasted and finely chopped)
1/2 cucumber (deseeded and finely chopped)
1 fresh long red chilli (deseeded and finely minced)
1 tablespoon fish sauce
1/4 cup sugar dissolved with 2 tablespoons of warm water and cooled
juice of 1 lime
Method:
Combine the above ingredients together and serve dipping sauce with fish cakes.
Note:
- Salt is only added to the curry paste. The entire curry paste was used in the fish mixture. Shrimp paste and fish sauce has salt.