I’ve made Thai fish cakes before and they were delicious. They were made as part of a 5:2 Diet program which I’m currently taking a break from. This time I’m trying a more traditional method where I deep fry the cakes. I’m also using Thai red curry paste to simplify the preparation.
I’ve used about 300 grams of white fish (Tarakihi) and 100 grams of thawed frozen prawns. If you don’t have prawns just use all Fish. You should be able to get 12 good size fish cakes out of this quantity which would serve 4 as a starter or two for a main with salad.
The addition of red curry paste gives these cakes an authentic look and taste. I’ve added a good amount of oil to a Wok, but any pot or deep frying pan would do. I don’t have a deep fryer so am not sure about the temperature, but it can’t be scolding hot, these little cakes need about 5 minutes in the oil to cook right through. They puff up and float after a minute or so, then I flip them every other minute until golden brown.
I know they are cooked when I hear the second bout of sizzle. Drain them on a rack and allow them to cool slightly.
Serve with a garnish of fresh coriander leaves, lime pieces and your favorite dipping sauce.
300 grams firm white fish fillets cut into cm chunks
100 grams raw prawn meat
2 teaspoons Thai red curry paste
1 small Shallot or 1/2 red onion
1 long red chilli
1 Tablespoon Fish sauce
3 Kaffir Lime leaves shredded finely
2 or 3 spring onions cut into rounds
Vegetable Oil for cooking
Small bunch of coriander leaves and fresh lime to serve
Combine the first 8 ingredients in a food processor and mix thoroughly. You will end up with quite a wet paste.
Mix in the kaffir Lime leaves and chopped spring onions
Set in the refrigerator for 230 minutes to firm up
with wet hands, for the mixture into 12 patties. They are very wet so it takes a bit of effort to shape them correctly.
Deep fry in moderate oil for 5-6 minutes turning often.
Drain on a wire rack.
Serve while still hot.
Works will with a squeeze of lime juice and dipped into a chilli sauce.