Thai fish cakes have to be one of the most favourite dishes that I serve up for friends and family. My recipe for these delightful fish cakes is so easy and fool-proof because it uses very simple ingredients for maximum taste and results!
The key to the texture is the type of fish you use. It is quite difficult to find one fish fillet that creates the perfect light and bouncy result, and I have found that by blending two types of fish it creates the perfect result. Not heavy, not crumbly, just springy, bouncy, chewy deliciousness.
The vegetables add a wonderful additional texture and crunch, with the addition of spring onions, red peppers and green beans. The trick is to ensure you slice and dice super fine, like, really, really fine. Or else when you form and cook them they will fall apart. This is one thing I cannot stress enough. If you want the perfect consistency you must take your time, meditate with it really. Be at one with the knife. Do not rush this. And then you will be very thankful, trust me.
Keeping it simple
As with all our recipes, I always look to simplify where possible. These Thai Fish Cakes are no exception. I’ve done that by using a store-bought Thai red curry paste, ensuring it is gluten-free and dairy-free. This will save you loads of time.
The pièce de résistance is the addition of the aromatics that punch the flavour to it’s elevated status. Those citrus fresh tones of kaffir lime and lemongrass are sensational. They highlight all the special sauce of these Thai fish cakes.
Traditionally Thai fish cakes are served with a sweet chilli sauce. The one suggestion we would give you as an alternative is to try a chilli-lime mayonnaise instead. It complements the patties so well without the addition of all the sugar. Check out our one-minute mayonnaise recipe to make your own.
And yes! you can cook these and heat them up before serving without any degrading of taste or texture. They also freeze well, and make great lunch box ideas.
Want some more dairy free recipes? Check out our recipes here.
1kg Snapper fillets
1kg Basa fillets
2 sticks Lemongrass
1 Red Capsicum
3 sticks Spring Onion
5 Kaffir Lime leaves (double elaves)
100g Green Beans
1 jar (195gm) Red Curry Paste such as Ayam
Finely slice your green beans and put in a very large mixing bowl Finely slice the spring onions and add to the bowl Very finely dice the red capsicum – as small as you can get it, and add it to the mixing bowl. Don’t be tempted to process these in the food processor or your mix will be watery and not hold properly. Very finely slice and dice your kaffir lime leaves, and add to the bowl. Remove the tough outer leaves on the lemongrass, then pound it so it’s well smashed. Then slice it very fine and add to the bowl. Add your curry paste to the mixing bowl. Cut your fish into small pieces, add to a food processor, and blitz it until it’s a smooth paste. Don’t rush it, you want it well blended. Add the fish paste to the mixing bowl Now it’s time to get in there with your hands. With or without gloves, mix all the ingredients until they are very well incorporated. TO MAKE THE FISH CAKES Roll golf size balls until smooth, and then flatten them into patties Heat some light oil in a large frying pan and place the fish cakes around, being sure not to crowd the pan. You want a centimetre between them to breathe. Fry on one side until a dark golden brown then flip the cakes and repeat on the other side. Let them dry on paper towel to absorb extra oil Serve immediately while they’re nice and hot.
Serve with a side of Asian Slaw
Serve with Asian Greens stir-fried with garlic
Serve them with your own homemade chilli lime mayonnaise.