Thai Fish Cake
Thai Fish Cake is a delightful dish that brings the vibrant flavors of Thailand right to your kitchen. Perfectly crispy on the outside and tender on the inside, these fish cakes pack a punch with aromatic herbs and spices. Whether you enjoy them as a snack, appetizer, or main course, Thai Fish Cake is sure to impress your family and friends. This recipe is straightforward to follow and uses convenient store-bought fish paste, making it a great choice for busy weeknights or weekend gatherings.
What You’ll Love About This Recipe
Thai Fish Cake is a wonderful fusion of flavors that will transport you straight to a bustling Thai market. You’ll love how easy it is to make, the minimal prep time required, and the versatility of the dish. Plus, the combination of fresh herbs and spices makes each bite a burst of flavor. Serve them with a spicy dipping sauce or a refreshing salad for a complete meal.
Ingredient Rundown
- 8oz (230g) fish paste: I used store-bought frozen fish paste, which makes this recipe super convenient.
- 1/2 egg, beaten: This acts as a binder, helping the fish cakes hold their shape.
- 2 tablespoons Thai red curry paste: I recommend Mae Ploy or Maesri brand for authentic flavor.
- 5 snake beans or long beans, thinly sliced: These add a crunchy texture and a fresh taste to the cakes.
- 5 kaffir lime leaves, cut into fine thin strips: A key ingredient for that iconic Thai aroma.
Gear Up: What to Grab
- Mixing bowl: For combining your ingredients.
- Spoon or spatula: To mix everything together thoroughly.
- Frying pan: A non-stick skillet is ideal for frying the fish cakes to perfection.
- Measuring spoons: To ensure accurate measurements of your ingredients.
- Slotted spatula: For flipping and removing the fish cakes from the pan.
Mastering Thai Fish Cake: How-To
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. If you’re using frozen fish paste, make sure to thaw it completely before starting.
Step 2: Mix the Base
In a mixing bowl, combine the fish paste and the beaten egg. Mix well until the ingredients are fully incorporated.
Step 3: Add the Flavors
Stir in the Thai red curry paste, making sure it is evenly distributed throughout the fish mixture. The curry paste will provide a beautiful color and authentic flavor to your fish cakes.
Step 4: Incorporate the Veggies
Add the thinly sliced snake beans and kaffir lime leaves to the mixture. Use a spoon or spatula to fold them in gently, ensuring they are well mixed without overworking the fish paste.
Step 5: Shape the Fish Cakes
Using your hands, take small portions of the mixture and shape them into round patties, about 1 inch thick. You can adjust the size based on your preference.
Step 6: Fry the Fish Cakes
Heat a couple of tablespoons of oil in a frying pan over medium heat. Once the oil is hot, carefully place the patties into the pan. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy.
Step 7: Drain and Serve
Once cooked, remove the fish cakes from the pan using a slotted spatula and place them on paper towels to drain excess oil. Serve them hot with your favorite dipping sauce.
Spring to Winter: Ideas
- Serve alongside a fresh cucumber salad for a refreshing contrast.
- Pair with a spicy dipping sauce made from chili and lime juice.
- Use in a Thai-inspired burger, adding a slice of avocado and fresh herbs.
- Incorporate into a vibrant salad with mixed greens and a zesty dressing.
- Make a fish cake wrap with lettuce, herbs, and a light sauce for a healthy meal.
Things That Go Wrong
- If the fish cakes fall apart while frying, it may be due to not enough binding from the egg. Try using a full egg next time.
- Overcrowding the pan can lead to uneven cooking; fry the cakes in batches for best results.
- If the cakes are too oily, ensure the oil is hot enough before adding them to the pan.
- Not mixing the curry paste thoroughly can result in uneven flavor; be sure to mix until well combined.
How to Store & Reheat
Leftover Thai Fish Cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry them again on medium heat until crispy, or heat them in the oven at 350°F (175°C) for about 10 minutes. Freezing is also an option; just ensure they are well-wrapped to prevent freezer burn. When ready to use, thaw in the fridge overnight and reheat as described.
Thai Fish Cake Q&A
Can I use fresh fish instead of fish paste?
Yes, you can use fresh fish, but it will require additional preparation. You would need to blend the fish until smooth and perhaps add more binding agents like egg or breadcrumbs.
What dipping sauce goes well with Thai Fish Cake?
A simple sweet chili sauce or a homemade dipping sauce made with lime juice, fish sauce, and chilies pairs beautifully with Thai Fish Cake.
Can I make these fish cakes ahead of time?
Absolutely! You can prepare the fish cakes ahead of time, store them in the fridge, and fry them just before serving for a fresh taste.
Are Thai Fish Cakes spicy?
The level of spiciness depends on the brand of red curry paste used. If you’re sensitive to spice, start with less curry paste and adjust to your taste.
Time to Try It
Thai Fish Cake brings the vibrant flavors and unique textures of Thai cuisine into your home cooking. With aromatic herbs, a touch of spice, and a satisfying crunch, this dish is not only delicious but also easy to make. Whether for a casual family dinner or an impressive appetizer for guests, these fish cakes are sure to be a hit. Gather your ingredients, follow the steps, and enjoy a taste of Thailand today!
Thai Fish Cake
Ingredients
Equipment
Method
- Start by gathering all your ingredients. If you’re using frozen fish paste, make sure to thaw it completely before starting.
- In a mixing bowl, combine the fish paste and the beaten egg. Mix well until the ingredients are fully incorporated.
- Stir in the Thai red curry paste, making sure it is evenly distributed throughout the fish mixture.
- Add the thinly sliced snake beans and kaffir lime leaves to the mixture. Use a spoon or spatula to fold them in gently.
- Using your hands, take small portions of the mixture and shape them into round patties, about 1 inch thick.
- Heat a couple of tablespoons of oil in a frying pan over medium heat. Once the oil is hot, carefully place the patties into the pan. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy.
- Once cooked, remove the fish cakes from the pan using a slotted spatula and place them on paper towels to drain excess oil. Serve them hot with your favorite dipping sauce.
Notes
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat by pan-frying or oven heating at 350°F (175°C) for about 10 minutes.
- For a lighter meal, serve with a fresh salad or cucumber salad.
- Feel free to adjust the spiciness by modifying the amount of curry paste used.
