Thai fish cakes
Thai fish cakes are aromatic appetizers featuring the bold flavors of lime, red chili peppers, and garlic. Crispy on the outside and tender within, they are easy to make and perfect for any occasion.
Cook time 20 min
Prep time 20 min
Ingredients:
2 lb white fish1 tbsp soy sauce
2 garlic cloves
2 red hot chili peppers
1 tbsp lime zest
3/4 cup green beans
3 shallots
1 cup bread crumbs
1/3 cup peanut oil
Thai fish cakes are a delicious and aromatic appetizer that brings the authentic flavors of Thailand to your kitchen. Packed with the fragrant zest of lime, the heat of red chili peppers, and the savory depth of soy sauce and garlic, these fish cakes are sure to delight your taste buds. Follow this recipe to create these delightful, crispy treats that are perfect for any occasion.
Instructions:
- Rinse the white fish fillets under cold water and pat dry with paper towels.
- Cut the fish into manageable pieces to make it easier for processing.
- Prepare the other ingredients: mince the garlic, finely chop the chili peppers, green beans, and shallots, and grate the lime zest.
- In a food processor, add the white fish pieces and pulse until you achieve a paste-like consistency.
- Transfer the fish paste into a large mixing bowl.
- To the fish paste, add the soy sauce, minced garlic, chopped red chili peppers, lime zest, green beans, shallots, and bread crumbs.
- Mix all the ingredients thoroughly until they are well combined. This will form the base of your fish cakes.
- Use your hands to shape the mixture into small patties, roughly 2-3 inches in diameter and about 1/2 inch thick.
- Place the formed fish cakes on a plate or tray.
- In a large skillet or frying pan, heat the peanut oil over medium heat.
- Once the oil is hot, carefully add the fish cakes to the pan, ensuring not to overcrowd them.
- Fry the fish cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your pan.
- Once cooked, remove the fish cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Thai fish cakes hot with a side of sweet chili sauce or a dipping sauce of your choice.
Thai fish cakes make for a delightful appetizer that combines a variety of bold and exciting flavors in each bite. By following the recipe and tips provided, you can create a dish that is both authentic and impressive. Enjoy making and serving these delicious fish cakes at your next gathering or as a special treat for yourself.
Thai fish cakes FAQ:
Thai fish cakes should be fried for about 3-4 minutes on each side. They are done when they are golden brown and cooked through.
If you need a substitute for peanut oil, you can use vegetable oil or canola oil. Both options have a high smoke point and mild flavor.
Store leftover Thai fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through before serving.
Fish such as cod, tilapia, or haddock work well for Thai fish cakes due to their mild flavor and firm texture.
The fish cakes are done when they are golden brown on both sides and the internal temperature reaches 145°F (63°C), ensuring they are cooked through.
Tips:
- Make sure your white fish is thoroughly cleaned, deboned, and chopped to make it easier to blend.
- For extra flavor, you can marinate the fish with soy sauce, lime zest, and garlic for about 15 minutes before blending.
- To achieve uniform-sized fish cakes, use a spoon or an ice cream scoop to form the mixture into equal portions.
- When cooking, ensure your oil is hot enough to create a crispy exterior without overcooking the interior. A temperature of around 350°F (175°C) should work well.
- Serve your Thai fish cakes with a sweet chili dipping sauce or a cucumber relish to complement the flavors.
Nutrition per serving
4 ServingsCalories 600kcal
Protein 50g
Carbohydrates 24g
Fiber 3.36g
Sugar 6g
Fat 33g
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