Thai Fish Cakes
Thai Fish Cakes

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, thai fish cakes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai Fish Cakes is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Thai Fish Cakes is something which I’ve loved my whole life. They’re nice and they look wonderful.

What Thai Fish Cakes taste like The main flavouring in Thai Fish Cakes is red curry paste, so if you love Thai Red Curry, fish and food made to be eaten with hands, then this has got your name written all over it! The unique thing about these fish cakes is the texture. It's like Asian fish balls, kind of spongey. Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil.

To get started with this particular recipe, we have to first prepare a few components. You can have thai fish cakes using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai Fish Cakes:
  1. Make ready 250 grams Haddock
  2. Make ready 1 large egg
  3. Make ready Pinch salt (optional)
  4. Get 45 grams red Thai curry paste
  5. Take 5 green beans
  6. Prepare 2 spring onion
  7. Take 1 tablespoon chopped green chilli
  8. Take 1 tablespoon freshly squeezed lime juice
  9. Make ready 3 tablespoons coriander leaves

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. These Thai Fish Cakes are packed with white flaky fish, crunchy green beans and bold thai flavours and served alongside a zingy dipping sauce. They are great as an appetizer or served with salad as a main.

Steps to make Thai Fish Cakes:
  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.

These Thai Fish Cakes are packed with white flaky fish, crunchy green beans and bold thai flavours and served alongside a zingy dipping sauce. They are great as an appetizer or served with salad as a main. Form mixture into four fish cakes, ¾" thick. Plate as pictured on front of card, garnishing with remaining Sriracha, remaining cilantro, and a lime. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves.

So that’s going to wrap this up with this exceptional food thai fish cakes recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!