Noob Cook Recipes



What's
New
Overnight Oats Recipe Som Tam (Papaya Salad) Recipe Cincalok Egg Recipe Sambal Okra Stir-fry Recipe Beef Bulgogi Recipe Multigrain Rice Recipe

Thai Fish Cakes

   
Thai fish cakes (before deep frying)

Thai fish cakes (before deep frying)

Thai Fish Cakes Recipe

You may use instant fish paste sold at the supermarket as a short-cut for this recipe, though I personally prefer using fresh fish fillets for this recipe. If you do not have a blender (step 1), finely chop/mince the fish meat first before combining the fish paste ingredients in a bowl.

Serves: 2-3 (makes 8 fish cakes)

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients

  • 150 grams white-flesh fish meat
  • 2 tbsp Thai red curry paste
  • 1/2 egg beaten
  • 1 tbsp corn flour (corn starch)
  • 4 kaffir lime leaves finely snipped
  • 5 French beans ends trimmed and thinly sliced
  • vegetable oil for deep frying; enough to submerge the fish cakes

Dipping Sauce

  • 1 tsp Thai fish sauce
  • 2 tbsp Thai sweet chilli
  • 1 tbsp roasted peanuts pounded
  • 1 tbsp finely chopped cucumbers

Directions

  1. In a blender, pulse together fish, curry paste, egg, corn flour and lime leaves until a smooth paste is formed. Add chopped French beans to fish paste and mix in evenly. Divide and shape fish paste to 8 round fish cakes.
  2. Heat oil in wok, deep fryer or pot to 180°C (356°F). Deep fry fish cakes in batches until golden brown, about 3 minutes. Drain excess oil on tempura paper before serving.
  3. Prepare dipping sauce by mixing fish sauce and Thai sweet chilli. Transfer to a dipping saucer and top with peanuts and cucumbers.
                                           

Leave a Comment





15 Responses to “Thai Fish Cakes”

  1. Christine K — July 16, 2013 @ 4:01 pm

    Wiffy, you mentioned curry paste in the instruction but none in the ingredients. What kind of curry paste?
    Thanks in advance, love your blog!
    Christine

    Reply

    • wiffy replied: — July 16th, 2013 @ 4:18 pm

      opps! I have amended the recipe. Thanks for pointing it out!

      Reply

  2. Denise — July 16, 2013 @ 4:03 pm

    Hello! Step 1 in the recipe says curry paste but the ingredients don’t state what kind or how much. Think you accidentally left it out? :)

    Reply

    • wiffy replied: — July 16th, 2013 @ 4:19 pm

      amended, thanks for letting me know!

      Reply

  3. sminty@themoodkitchen — July 16, 2013 @ 5:58 pm

    Hi! I am one of your silent readers and this is my first time commenting. I really enjoy your recipes as they are easy to follow. Thai fish cakes are yummy and I hope to try your recipe soon. No more settling for pre-made frozen ones! :p

    Reply

    • wiffy replied: — July 17th, 2013 @ 11:09 am

      Thanks! you have a delicious looking blog!

      Reply

  4. Celestine — July 16, 2013 @ 9:37 pm

    Hi wiffy,
    Which brand of curry paste u are using? Any photo of them?
    Can’t wait to try, it one my hubby favorite dish.
    Thanks for ur hardwork. Your website, taught my hubby cook alot of dishes too.

    Reply

    • wiffy replied: — July 17th, 2013 @ 11:10 am

      Hi Celestine, I just grabbed a brand randomly off the supermarket shelves and in this case, Dancing Chef brand, which works out well for this recipe!

      Reply

  5. Jac — July 16, 2013 @ 11:00 pm

    Yummy…What are some examples of white-flesh fish?

    Reply

    • wiffy replied: — July 17th, 2013 @ 11:13 am

      Hi Jac, any fish you see selling at the wet market/supermarket which is white flesh Eg Batang fish (cheap and easy to extract meat), Tenggiri, Tioman, etc….

      Reply

  6. tigerfish — July 17, 2013 @ 6:24 am

    I also like Thai food but don’t cook them often enough at home as I don’t usually have Thai (pantry and fresh) ingredients ready in the kitchen.
    Guess what, among all the Thai dishes, Thai fish cakes is also one of my favorites. :) Some of my other favorites are Tom Yum Soup, Ground Chicken/Pork with Basil (so good with rice!), and stuffed (boneless) chicken wings (only in some Thai eateries).

    Reply

    • wiffy replied: — July 17th, 2013 @ 11:16 am

      Tom Yum soup! That’s my next cooking experiment (to make it from scratch). And also pandan chicken. Hungry….

      Reply

      • Felicia replied: — July 17th, 2013 @ 1:44 pm

        Hi Wiffy

        I am going to try this recipe soon, it is just so tempting to take a bite! ;o).
        Can you put Thai Green Curry into your cooking experiment list too? I am sure this dish will go well with this Thai Fish Cake and your Pineapple Fried Rice! Oh yes, your Pineapple Fried Rice is delicious. I tried and my family enjoy it!

        Felicia

        • wiffy replied: — July 18th, 2013 @ 11:39 am

          Green curry is definitely on my list too! glad to hear that the pineapple rice was well received, thank you!

  7. Little Corner of Mine — July 22, 2013 @ 12:18 am

    Looks delicious! We loved to order this in the Thai restaurant.

    Reply

  8. Sophia — September 15, 2013 @ 8:54 pm

    Thanks for the recipe, Wiffy! I love Thai food and this is one of it. Tried it at home today and the family loves it. Please come up with more thai recipes, please!

    Many thanks! :)

    Reply

    • wiffy replied: — September 19th, 2013 @ 11:25 am

      Thanks for trying it out. Will come up with more Thai recipes, definitely :)

      Reply

  9. Yin — September 22, 2013 @ 1:42 am

    Hello! I would like to try it out tomorrow :) May I know what brand of Thai Sweet Chilli should I get? And can it work using Phillips Air Fryer? Any recipe to do so? Haha. Thanks!

    Reply