Thai Fish Cakes 泰式鱼饼

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I always wondered why Thai restaurants often sell their fish cakes at such exorbitant prices when they are after all just “fish cakes”? And I do have the impression that it’s something that’s really complicated to whip up or made up of some expensive ingredients because of the price. I guess I am wrong after making these from home !

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In fact, there are only a few ingredients needed, 30 minutes or less and you can have some piping hot Thai fish cakes served ! And even the ingredients aren’t as explicit as I would imagine them to be. Of course you could “up” your Thai fish cakes by using some really fresh and atas white fish to your preference, but you gonna dunk it in the red curry paste anyway. So whatever freshness it maybe, could well be “drowned” by the spiciness of the curry paste thereafter ! 

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Hence, I prepared my Thai fish cakes with fresh fish paste instead and they are equally good ! In fact one portion of the fish paste could easily make into 7-8 pieces of the Thai fish cakes. Imagine how much that would cost if you were to dine the same servings at a Thai restaurant ! 

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Most of the recipes use a deep frying method. However, I prefer to pan fried mine with olive oil instead for extra fragrance. But that’s a tendency for the fish paste to stick to the pan easily, so enough oil is necessary to cover the bottom of the fish paste when pan frying and oil must be hot enough.

If you are unsure where to get this fresh fish paste, I gotten mine online from PurelyFresh which you could jolly well do the same too !

Enjoy !!

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Thai Fish Cakes 泰式鱼饼
 
Prep time
Cook time
Total time
 
Recipe type: Appetiser
Cuisine: Thai
Serves: 3
Ingredients
  • 350g fish paste
  • 1 to 1.5 tbsp Thai red curry paste
  • 10 pcs french beans, diced
  • 10 pcs lime leaves, diced
  • juice of 1 large lime (2 small limes)
  • 2 tsp sugar
  • 1 tbsp corn flour
  • some olive oil (for pan frying)
Instructions
  1. Mix the fish paste together with the Thai red curry paste, french beans, lime leaves and juice, sugar and corn flour together. Throw the mixture into the mixing bowl a few times till it get very sticky.
  2. Heat up the olive oil in a frying pan and make sure it is hot enough before placing one heaping tbsp of the fish cake mixture into the oil so that the fish cake will not stick to the pan. Try and make it into rounds as much as possible using 2 spoons and flatten it slightly so that it comes into shape nicely.
  3. Flip over the fish cakes 2-3 times during cooking and ensure all are evenly browned and cooked before removing from heat.
  4. Drain slightly before serving hot !
Notes
1) Thai fish cakes will shrink to become thinner after they have been removed from heat. So if you prefer a thicker fish cake, try not to flatten it too much when placing the fish paste mixture into the oil.

2) You can also deep fried these fish cakes as what most of the recipes taught. However, I prefer to pan fried mine with olive oil instead for extra fragrance. But that's a tendency for the fish paste to stick to the pan easily, so enough oil is necessary to cover the bottom of the fish paste when pan frying and oil must be hot enough.

3) Different brands of Thai red curry paste has different levels of saltiness. It is advisable to prepare this in small batches first, taste and adjust seasoning accordingly after that.

 

 

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