Spicy Thai Fish Cakes Recipe πΆοΈπ
Overview:
Looking for a zesty appetizer or a tantalizing finger food? Look no further! These Spicy Thai Fish Cakes are bursting with flavor and heat, making them a perfect addition to any gathering. Plus, they’re quick and easy to prepare, ensuring that you spend less time in the kitchen and more time enjoying these delectable treats with your loved ones. Packed with vibrant Thai spices and aromatic herbs, these fish cakes are not only delicious but also healthy, making them a guilt-free indulgence that won’t compromise your waistline. Let’s dive into the recipe and spice up your culinary repertoire!
Ingredients:
- 1 red chili pepper
- 1 green chili pepper
- 2 green beans
- 2 spring onions
- 2 coriander leaves
- 1 tablespoon Thai fish sauce
- 4-5 kaffir lime leaves
- 1/2 – 1 tablespoon fresh lime juice
- Thai red curry paste (to taste)
- 1 lb white fish fillets (such as cod or tilapia), cut into chunks
- Oil for frying
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Ingredients: Begin by gathering all the ingredients listed above. Ensure that the fish fillets are cut into chunks for easy blending. |
| 2 | Blend the Fish Mixture: In a food processor, combine the fish chunks with the red and green chili peppers, green beans, spring onions, coriander leaves, Thai fish sauce, kaffir lime leaves, fresh lime juice, and Thai red curry paste. Use the on/off technique to blend until you achieve a minced texture, being careful not to turn it into a paste. |
| 3 | Form the Fish Cakes: Transfer the blended fish mixture from the food processor to a separate dish. With wet hands, take approximately a dessert spoonful of the mixture and shape it into small balls. Flatten the balls with the palm of your hand to form cakes. |
| 4 | Chill the Fish Cakes: Cover the formed fish cakes with plastic wrap and refrigerate for at least an hour to allow them to firm up. This step helps the cakes hold their shape during frying. |
| 5 | Fry the Fish Cakes: In a frying pan, heat the oil over medium-high heat. Once the oil is hot, carefully add the fish cakes in batches, making sure not to overcrowd the pan. Fry the cakes for about 1 minute on each side, or until golden brown and cooked through. |
| 6 | Drain and Serve: Once cooked, transfer the fish cakes to a plate lined with paper towels to drain any excess oil. Serve the hot and crispy fish cakes with your favorite Thai dipping sauce and enjoy the explosion of flavors! |
Recipe Notes:
- Thai Chili Heat: Adjust the amount of Thai red curry paste and chili peppers according to your spice preference. For a milder version, reduce the amount of chili or omit it altogether.
- Make-Ahead Option: You can prepare the fish mixture in advance and store it in the refrigerator for up to a day before shaping and frying the cakes. This makes it convenient for entertaining or meal prep.
- Dipping Sauce: While these fish cakes are delicious on their own, they’re even better when served with a flavorful Thai dipping sauce. Be sure to check out our selection of Thai dipping sauce recipes for the perfect accompaniment.
Nutritional Information (Per Serving):
- Calories: 38.4
- Total Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 25.4mg
- Sodium: 144.1mg
- Total Carbohydrates: 0.9g
- Dietary Fiber: 0.3g
- Sugars: 0.4g
- Protein: 7.2g
Serving Suggestions:
These Spicy Thai Fish Cakes are versatile and can be served in various ways:
- As an appetizer at your next cocktail party or gathering.
- As a main course alongside steamed rice and a fresh salad.
- As part of a Thai-inspired buffet spread for a potluck or picnic.
Conclusion:
With their bold flavors and crispy exterior, these Spicy Thai Fish Cakes are sure to become a favorite in your recipe collection. Whether you’re a fan of Thai cuisine or simply looking to add some excitement to your meals, these fish cakes deliver on taste and satisfaction. So why wait? Gather your ingredients and get ready to embark on a culinary adventure that’s both spicy and satisfying!
