Thai Fish Cakes – so Many Reasons to Make Them
There are quite a few advantages of Fish Cakes.
Firstly, they look like meatballs, so you could trick your child who doesn’t like fish to – at least – try it (hopefully also enjoying it).
Secondly – to make them, you don’t need perfect fillets that you typically use for frying or roasting. You will have to chop the fish anyway so you can use cheaper parts.
And thirdly – you have different options for how to serve them. You can have them with a simple salad or – just like in my recipe for Thai Fish Cakes – with broccoli and cauliflower in a curried coconut milk sauce, served with rice.
Thai Fish Cakes – so Many Reasons to Make Them
If you use my proportions of spices, you will end up with a not-too-hot dish. However, if you prefer it to be spicier or milder, you can easily adjust the amounts.
And now, an important tip. To make sure the whole batch of Fish Cakes tastes just the way you would like, take a small portion of ready to fry fish mixture and fry a tiny test cake to check the seasoning.
If it is not hot enough, add more spices. Since you can’t make it less spicy at this stage, be careful not to add too much seasoning right at the beginning 😉
P.S. If you like Thai style dishes, you may like these delicious prawns.
Thai Fish Cakes with Coconut Curried Vegetables
Ingredients
Fish cakes:
- 400 g fillet of white fish skinless and boneless,
- 0.5 lime juice and grated rind
- 2 tbsp coriander thinly chopped
- 1.5 tsp Thai red curry paste
- 2 tsp grated ginger
- 1 egg white
- 0.25 tsp salt
- 1-2 tbsp rapeseed oil for frying
Vegetables:
- 1 tbsp rapeseed oil
- 1 tsp grated ginger
- 2 garlic cloves grated,
- 1.5 tsp Thai red curry paste
- 0.5 cauliflower (350 g) cut into small florets
- 0.5 broccoli (200 g) cut into small florets
- 1 can coconut milk (400 ml)
- 1.5 tsp Demerara sugar
- 1.5 tbsp fish sauce
- 0.5 lime juice
Instructions
- Put all the ingredients for the fish cakes (except for the rapeseed oil) into the food processor and process them till everything is combined. You have to make sure there are no bones in the fish!
- Form 8 round cakes from the fish mixture; put them on a plate and leave them in the fridge for at least 20 minutes.
- Heat the rapeseed oil in a big frying pan; put in the fish cakes, and fry them on medium heat for approx. 3 minutes on each side.
- In another pan, heat the rapeseed oil for the vegetables; add the ginger, garlic and chilli paste and fry till they release their aroma.
- Add the vegetables, fry for 2 minutes, stirring to coat them in spices.
- Add the coconut milk, bring to boil and cook for 5 minutes if you would like to have crunchy vegetables or a bit longer - for a softer version.
- Serve with jasmine rice.
Nutrition
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