Thai Fish Cakes are my go-to meal once every couple months. Its an easy way to get more fish into your diet and makes for a quick, easy and substantial dinner. This recipe is packed with flavour and has a wonderful texture. Add or leave out ingredients to make the recipe work for you!
Thai Fish Cakes
My Thai Fish Cakes are delicious served on their own as a snack or appetiser. I do enjoy presenting them in an egg net as pictured as they look so beautiful and are very easy to make. These Thai Fish Cakes are also great served with steamed or fried rice. I like to use a firm white non oily fish for the fish cakes. Something like whiting, King George, cod or flake would all work really well. A combination of garlic, ginger and red curry paste, along with spring onion and coriander give the fish cakes a lovely aromatic Thai flavour profile. Add more or less of anyof the ingredients if you want a more pronounced flavour. You could also add chilli if you would like it spicier. Normal breadcrumbs work well here, but you could use panko breadcrumbs too.https://www.youtube.com/watch?v=N7MmiJ7Pb6o
- 600 g Fish Fillets
- 1 tbs Garlic Paste
- 1 tbs Ginger Paste
- 2 tbs Red Curry Paste
- 2 Spring Onions, chopped
- Handful Coriander Leaves
- 1 Egg
- 3/4 cup Breadcrumbs
- Add to a blender fish fillets, garlic, ginger, curry paste, spring onion and coriander and blend until a smooth paste forms. Add an egg and incorporate, followed by three quarters of the breadcrumbs or enough until the mixture comes together.
- Form the mixture into patties and coat with breadcrumbs to help shape them. Place the patties onto a plate lined with more breadcrumbs.
- Heat a medium to large fry pan with about half an inch of vegetable oil. Check the oil by using a wooden spoon, once bubbles come up around the spoon you know the oil is hot enough and ready to fry.
- Place the patties into the oil and fry on a medium heat so that the patties cook evenly and all through. Cook the patties about 3-4 minutes on each side.
- Drain on paper towel and then serve. For the egg nets, if you wish to serve the fish cakes like this, simply beat and egg and drizzle it onto a hot oiled crepe pan, cooking a few minutes on each side.