Thai Fish Cakes
These Thai Fish Cakes are just like the ones sold on the streets in Thailand. Red curry paste gives them punch and the right amount of heat.
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Ingredients
- 1 lb cod, cut into chunks (454 g)
- 2 tablespoon red curry paste
- 1 tablespoon chopped cilantro
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 egg
- ¼ cup white rice flour
- ½ cup thinly sliced, green beans
- 6 tablespoon oil for frying
- SERVING: Thai sweet chile sauce, cilantro and lime wedges
Instructions
- Place cut up fish in food processor and pulse a few times.
- Add curry paste, cilantro, fish sauce, lime juice and egg. Pulse until combined and fish is finely minced but not mushy.
- Transfer to a bowl and sprinkle with rice flour and green beans. Stir until evenly mixed.
- Using a scoop, portion mixture onto a baking tray lined with parchment paper. Gently pat mixture into patties about ½ inch thick. I use a 3 tablespoon size scoop.
- Heat generous amount of oil in skillet over medium high heat.
- Gently place fish cakes in oil and cook 2 minutes per side until golden brown. Transfer to plate lined with paper towel. Keep warm until they are all cooked. Add more oil to the pan as needed.
- Serve with Thai Sweet Chile Sauce for dipping.
- Garnish with cilantro and lime wedges.