Imagine crispy, golden-brown fish cakes bursting with vibrant Thai flavors that transport you straight to the bustling street markets of Bangkok! These mouthwatering Thai Fish Cakes are not just a recipe, they're a culinary adventure that will make your taste buds dance with excitement. Packed with zesty red curry paste, tender white fish, and a perfect balance of textures, this dish is about to become your new favorite go-to meal that impresses both family and friends.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb white fish fillets, minced
- 1/4 cup red curry paste
- 1/4 cup green beans, finely chopped
- 1 egg, beaten
- 1/4 cup flour
- Oil for frying
Instructions
- Prepare the fish by thoroughly mincing white fish fillets into a fine, uniform consistency using a sharp knife or food processor.
- In a large mixing bowl, combine the minced fish with red curry paste, ensuring the paste is evenly distributed throughout the fish mixture.
- Finely chop green beans into small, uniform pieces and add them to the fish mixture for texture and flavor.
- Add beaten egg to the mixture, which will help bind the fish cakes and provide a smooth, cohesive texture.
- Gradually incorporate flour into the mixture, mixing thoroughly to create a slightly sticky and moldable consistency.
- Using wet hands, shape the mixture into small, compact patties approximately 2-3 inches in diameter and about 1/2 inch thick.
- Heat oil in a large skillet or deep fryer to 350°F (175°C), ensuring sufficient depth for frying.
- Carefully place fish cakes into the hot oil, cooking in batches to avoid overcrowding and maintain oil temperature.
- Fry each fish cake for 3-4 minutes per side, or until golden brown and crispy with an internal temperature of 145°F (63°C).
- Remove fish cakes using a slotted spoon and drain on paper towels to remove excess oil.
- Let fish cakes rest for 2-3 minutes before serving to allow them to set and cool slightly.
- Serve hot with sweet chili sauce, lime wedges, and fresh cilantro for garnish.
Tips
- Use fresh, high-quality white fish like cod or tilapia for the best flavor and texture.
- Make sure to mince the fish very finely to ensure a smooth, uniform consistency.
- Wet your hands with cold water when shaping the fish cakes to prevent the mixture from sticking.
- Maintain consistent oil temperature at 350°F for even, crispy frying.
- Don't overcrowd the pan - fry in batches to ensure each fish cake gets perfectly golden.
- Let the fish cakes rest for a few minutes after frying to help them set and become less greasy.
- Serve immediately with sweet chili sauce for the most authentic Thai street food experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 95mg
