These tasty little treats have been on all the menus of the Thai restaurants I’ve ever eaten at & served as street food. They make perfect appetizers along side a lime and ginger cocktail. Thai food and seafood are my most favorite things to eat. Combine them and I’m in some sort of seafood utopia. If you can’t find kaffir lime leaves fresh, check the freezer of good Asian markets.
photo – Bruce Nimmer photography
thai fish cakes
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup finely chopped seeded cucumber
- 3 tablespoons finely chopped toasted peanuts
- 1 teaspoon fish sauce
- 1 small red chilli, finely sliced
- 1 1/2 lbs (750) firm white fish fillets (such as halibut, snapper, basa), chopped
- 3 tablespoons Thai red curry paste
- 3 kaffir lime leaves, torn
- 3 tablespoons chopped fresh cilantro (coriander)
- 1 1/2 tablespoons fish sauce
- 1 egg
- 2 tablespoons cornstarch (cornflour)
- 1/2 cup thinly sliced green beans
- 1/3 cup thinly sliced green onion
- peanut (or vegetable) oil
To make the dipping sauce, combine vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. When cool, add remaining ingredients and stir until combined.
To make the fish cakes, put fish, curry paste, lime leaves, cilantro, fish sauce, egg and cornstarch in a food processor bowl; process until smooth. Scrape into a bowl.
Add beans and green onion; stir until well combined. Using wet hands (to stop mixture sticking), use two rounded tablespoons of mixture to shape into fish cakes (patties); repeat with remaining mixture.
Heat enough oil over medium heat, in large frying pan to cover bottom of pan. Cook fish cakes for about 2 to 3 minutes per side until cooked. Serve with the dipping sauce. Makes about 16.