Thai Fish Cakes

How to Making Recipes Thai Fish Cakes using 9 ingredients and 7 steps

Thai Fish Cakes - Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. These Thai Fish Cakes are incredibly delicious. Seasoned beautifully and topped with sriracha mayo, you're going to want to eat these on the regular. Make sure the fish you use.

Very flavorful compared to most Western fish cake recipes, they aren't battered, which allows for more of the fresh taste of the fish, spices, and herbs to come through.

These cakes are best eaten right out of the oil while they're still hot and juicy.

You can have Thai Fish Cakes using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Thai Fish Cakes

1. It's 250 grams Haddock.
2. Prepare 1 large egg.
3. It's Pinch salt (optional).
4. Prepare 45 grams red Thai curry paste.
5. You need 5 green beans.
6. It's 2 spring onion.
7. It's 1 tablespoon chopped green chilli.
8. Prepare 1 tablespoon freshly squeezed lime juice.
9. You need 3 tablespoons coriander leaves.

Thai Fish Cakes instructions

1. Cut the fish into chunks and dry with paper towel..
2. Thinly cut the Green Beans and Spring Onion (about half a cm) and set aside in a bowl. This will be used in a later step.
3. Put everything apart from the Green Beans and Spring Onions into a food processor and turn it on until it is minced to a fine texture. Do not blend it to a paste..
4. Transfer to a bowl and mix in the spring onion and the green beans.
5. Create your fishcakes and wrap in cling film. You should be able to make 8 reasonable sized fishcakes..
6. Put the fishcakes into the fridge for about an hour to firm up..
7. Put about a cm of sunflower oil into a pan and cook the fishcakes until dark golden brown on both sides..

Thai Fish Cakes - Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. This Thai fish cake recipe from Marcello Tully employs wonderfully fresh Southeast Asian flavours for a distinct kick. The sweet chilli dip is remarkably easy to make, and it's fabulous with the fish. Whiting is a brilliant white fish, but if you cannot find any for this recipe, you can use cod or haddock to make these fish cakes. Thank you and good luck