Thai fish cake is an extremely popular Thai dish, which has gained huge popularity in the western countries as well. Due to their amazing taste, it has got accepted in all the parts of the world and people often visit Thai restaurants to get a taste.
Thai fish cakes can be served as both starters and main dish. So, if you love oriental food, especially Thai food, make sure that you try this recipe at your home.
Servings Per Recipe: 4-6
Preparation Time Needed: 2 hours
Cooking Time Needed: 10 minutes
For The Fish Cakes
1 lb. of boneless and skinless white fish (cod, hake, haddock, etc)
2 teaspoons of freshly squeezed lime juice
2 tablespoons of fresh chopped coriander
2 stalks of green onion, thinly sliced along with the green part
2 tablespoons of groundnut oil, for frying
Salt, to taste
2 heaping tablespoons of Thai red curry paste
1-2 green chilies, deseeded and chopped
For The Dipping Sauce
1 2-inch cucumber, unpeeled
1 tablespoon of roasted peanuts
2 heaping teaspoons of soft brown sugar
1 carrot, peeled
1 green chili, deseeded
1/2 cup of rice wine vinegar
2 teaspoons of groundnut oil
1 tablespoon of fresh ginger, grated
2 teaspoons of light soy sauce
2 shallots, chopped
A handful of fresh chopped coriander, to serve
1. While buying the fish, weigh it after removing the bones and scales. This will give you the desired amount needed. Once done, rinse the fish well under slow running water and rub it with your fingers while rinsing. Now take the green onions and slice them thinly, including the green part. Once done, tip the fish and green onions into a food processor and add the Thai red curry paste, salt, deseeded green chilies and salt.
After that, chop the required amount of coriander and extract fresh lime juice. Add the extracted lime juice and chopped coriander to the fish and then process it until you get a paste. However, you must not make the paste extremely smooth.
2. Once ready with the paste, remove it from the food processor, making sure that you scrape out the entire amount. Once ready, take a tablespoon worth amount the fish mixture and form it into a tight ball by pressing firmly with your hand. Now place the ball on a flat, firm surface and press down the ball lightly with your palm. Once the ball is flattened and becomes 1 1/2 inch in diameter, transfer it to a plate.
3. Form the rest of the fish cakes in the same way and keep them on the same plate. Once all the fish cakes are formed, cover them up loosely with a plastic cling film and then pop the tray into your refrigerator. Let the cakes sit in the refrigerator for a couple of hours so that they can firm up. Meanwhile, you can prepare the dipping sauce. For that, rinse the cucumber, carrot and shallots. Chop them into small pieces and then throw them into the food processor.
4. Add the roasted peanuts, deseeded chilies and the grated ginger. Process the mixture until everything is well chopped up. Once done, transfer the vegetables mixture into a bowl. Combine the rice wine vinegar and brown sugar in a bowl and then add the groundnut oil and soy sauce to it. Pour the mixture over the vegetables. Stir to mix everything nicely and then set aside the bowl.
5. Now to fry the fish cakes, heat up groundnut oil in a skillet and fry them in batches for 2-3 minutes or until golden brown. Once ready, drain the fish cakes on paper towels and serve them with the dipping sauce after garnishing with fresh chopped coriander.