Thai Fish Cake Recipe
Course: Appetizer
Cuisine: Thai
Diet: High Protein, Non-Vegetarian
Servings: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Basa fish fillets | 300 grams |
| Whole Egg | 1 |
| Garlic paste | 2 teaspoons |
| Galangal paste (or ginger substitute) | 1 tablespoon |
| Onions (finely sliced) | 3 |
| Coriander (Cilantro) leaves (chopped) | ¼ cup |
| Thai Red Chili (Birds Eye Chili), chopped | 2 (or 2 regular red chilies) |
| Fish sauce | 1 tablespoon |
| Thai Red Curry Paste | 1 tablespoon |
| Lemon juice | 2 teaspoons |
| Paprika powder | 2 teaspoons |
| Corn flour | 1 tablespoon |
| Sunflower oil (for frying) | As required |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Protein | 18 g |
| Carbohydrates | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 380 mg |
Instructions
-
Prepare the Fish Paste:
Begin by processing the basa fish fillets in a food processor or mixer until the texture becomes finely minced and paste-like. Once ready, transfer the paste to a bowl and set it aside. -
-
Prepare the Spice Mixture:
In the same mixer jar, add the following ingredients: egg, garlic paste, salt, galangal paste (or ginger substitute), finely sliced onions, coriander leaves, chopped Thai red chilies (or regular red chilies), fish sauce, Thai red curry paste, lemon juice, and paprika powder. Blend until you achieve a smooth, consistent mixture. -
Mix the Paste:
Transfer the spice mixture into the bowl with the fish paste. Gently combine both pastes until well mixed and uniform. The mixture should hold its shape when molded. -
Shape the Fish Cakes:
Using your hands, shape the mixture into small patties by rolling it between your palms. Slightly flatten each patty and then dust lightly with corn flour to create a crispy exterior.
Tip: To enhance the texture, refrigerate the patties for 15 to 30 minutes before frying. This will firm them up, making them easier to handle and fry. -
Frying the Fish Cakes:
Heat sunflower oil in a frying pan over medium-high heat. Once the oil is hot, gently place the fish cakes into the pan. Fry them in small batches, turning occasionally to ensure they cook evenly and turn golden brown on both sides (around 3 to 4 minutes per side). -
Drain and Serve:
Once cooked, use a slotted spoon to remove the fish cakes from the oil. Place them on a plate lined with kitchen paper to absorb any excess oil. -
Serving Suggestions:
Serve the Thai Fish Cakes immediately while hot and crispy. Pair them with a sweet chili dipping sauce to complement their savory flavor.
For a complete Thai-inspired meal, you can serve these fish cakes as a delightful appetizer alongside dishes such as Thai Coconut Garlic Rice and Thai Mango Chicken Coconut Curry. Conclude your meal with a refreshing dessert of Tender Coconut Ice Cream for a well-rounded Thai dining experience.
Chef’s Notes
- Chili Substitutions: If you don’t have access to Thai Bird’s Eye Chilies, any red chili variety will work, though Birds Eye Chilies are known for their heat, so adjust the quantity if necessary based on your spice tolerance.
- Galangal Substitute: While galangal is a key ingredient in Thai cuisine, it may be difficult to find. Ginger can be used as a substitute, though it will alter the flavor slightly.
- Storage Tip: If you make a larger batch, the uncooked fish cakes can be stored in the fridge for up to 24 hours. Alternatively, freeze the patties in a single layer, and fry them directly from frozen when ready to enjoy.
This Thai Fish Cake Recipe offers a perfect balance of spicy, savory, and aromatic flavors, making it an ideal starter or snack for your next Thai-inspired meal. These fish cakes are crispy on the outside and tender on the inside, ensuring every bite is a delight. Paired with a hot cup of Masala Chai or Espresso Coffee, these are perfect for tea-time indulgence or a sophisticated appetizer at your next gathering.
