Thai Fish Cakes Recipe

Thai Fish Cakes

Imagine turning everyday fish into something extraordinary with the bold flavours of Thai cuisine these fish cakes are a cinch to whip up and perfect for wowing guests at a casual dinner who knew a little curry paste could pack such a punch? This recipe captures the aspirational thrill of creating an impressive starter that feels like a street food adventure without the fuss evoking feelings of excitement and satisfaction with its harmonious blend of herbs spices and zesty notes

The key ingredients like fresh fish coriander and lime leaves deliver a vibrant mix of savoury and tangy tastes while the high-level technique of blending and shaping results in a delightful contrast of tender interiors and crispy exteriors It is a dish that not only tantalises the palate but also brings a sense of warmth and accomplishment making any meal feel special and authentically Thai

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16 fish cakes

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Prep: 15 minutes
Cook: 10 - 15 minutes

Ingredients

Fish Cakes

500g boneless, firm white fish fillet e.g. Cod or haddock
1 tbsp Thai red curry paste
1 egg
1 spring onion, finely chopped
2 garlic cloves, crushed
1 tsp of finely chopped or grated ginger
2 tbsp of roughly chopped coriander
4 lime leaves, finely shredded or a zest of half a lime
2 tbsp Thai Holly Leaves or normal basil, chopped roughly
2 tbsp Thai fish sauce
Juice of ¼ lime
2 tsp caster sugar
Oil for shallow frying

Method

To Prepare

Place the fish, curry paste and egg in a food processor and blend to a smooth paste. Add the spring onion, garlic, ginger, coriander, basil, fish sauce, lime juice and sugar, process briefly so that the ingredients are well combined but not indistinguishable. Place the paste in a bowl.
Lightly oil a large plate or tray. With lightly oiled hands take about 2 tablespoons of the mix and form a small flattish fish cake. Place the fish cake on the oiled plate or tray and repeat this process with the remaining paste. Cover and place in the fridge until ready to cook.