Thai Fish Cakes
Thai Fish Cakes
This comes from a good friend and sounds delicious. You can prepare the fish two ways, 1. with a food processor, or 2. with a meat grinder and your hands, I will use the second way. On my to cook list.
Ingredients
- 500 grams whitefish, any will do fine, (1 lb)
- 1 tablespoon Thai red curry paste
- 1 egg, beaten
- 1 teaspoon brown sugar, or cane sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 80 grams fresh long beans, finely chopped, (2 3/4 oz)
- 1 tablespoon fresh cilantro, chopped
- 4 tablespoons vegetable oil
- 1-2 teaspoons kaffir lime leaves, finely chopped, optional but recommended
- lime wedges, for garnish if desired
Instructions
For Food Processor Use
- Put the fish in your food processor and process until coarsely chopped, then add the curry paste, egg, sugar, salt, and corn starch and process until well blended. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
For Meat Grinder & Hands Use
- Run the fish through your meat grinder using the coarse plate (the wagon wheel). With the ground fish in a mixing bowl, add the curry paste, egg, sugar, salt, and corn starch and mix with your hands to completely mix everything together. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
Continuing On...
- Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- After 30 minutes have passed, get the bowl and shape fish mixture in balls then flatten to make the fish cakes.
- Heat the oil in a non stick pan, when the oil is hot, add the fish cakes (in batches) and cook for about 3 minutes on each side or until golden brown.
- Garnish with lime wedges. Serve as a side with any Thai main dish, such as a curry over rice.
Notes
Low cost.
Recipe and photo provided by good friend, Khanthary Singnhoth, and her recipe is here.
United States.
United States.
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