In the previous recipe post, I shared a recipe for the American style of fishcakes. Now this is a recipe for Thai fishcakes. These are very popular starters at Thai restaurants, and the flavours and consistency vary, as does the dipping sauce. I prefer this peanut sauce over sweet chili sauce, but it depends on your taste. Also, I use freshly cooked fish, so the texture has some of the flaky fish texture. However, the store-bought frozen version of Thai fishcakes is usually a lot more spongey.
After you have made these fishcakes, if you have any extra, they freeze well. Since there are a lot of ingredients, I tend to make a big batch and freeze some in portions.
Ingredients
350 g/12 oz. white fish fillet, skinned, such as cod or haddock
1 Tbsp Thai fish sauce
2 Tbsp Thai red curry paste
1 Tbsp lime juice
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled
1 egg white
3 Tbsp chopped fresh coriander
Vegetable oil for shallow frying
Salt and pepper
Green salad leaves for garnish
Peanut dip
1 small fresh red chilli, halved, seeded and minced
1 Tbsp light soy sauce
1 Tbsp lime juice
1 Tbsp light brown sugar
3 Tbsp chunky peanut butter
4 Tbsp coconut milk
Instructions
First, steam the fish. When it is cooked but not too soft, remove it and let cool for about 20 minutes. Then put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves, and egg white and process until a smooth paste forms. Stir in the coriander, and process again until mixed. For a more textured fish cake, instead of using the foor processor, put all ingredients in a large bowl. Mash the mixture until it is well-blended.
Divide mixture into 8-10 balls and flatten to make patties. Set aside.
Place dip ingredients into a pan and heat over low heat, stirring constantly until well-mixed. Then remove from heat and set aside.
Heat oil in a skillet and fry the fishcakes until light brown, about 4 minutes on each side. Drain on paper towels, and serve on lettuce with the peanut dip.
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