Thai fish cake my style

Fish cake

Developing my Thai recipes for WhitePepper Cookery School, starting this year!

This is a good recipe for starter or main.  Also great for finger food as canape party : )

You can change the size for the use!

Here is a link to Thai red curry paste.

Thai fish cake my style
 
Author: 
Recipe type: Appetiser or Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
This is a good recipe for starter or main. Also great for finger food as canape party!
Ingredients
  • White fish without bones and skin 250g
  • Squid 100g
  • Leaks 50g
  • Kaffir lime leaves 4~5
  • Mild red chili pepper 1
  • Red pepper ½
  • Thai basil or sweet basil - a handful
  • Thai red curry paste 1 tbsp (See recipe)
  • Palm sugar syrup ½ tsp
  • Sea salt ½ tsp
  • Fish sauce 1 ~ 2 tsp
  • Egg 1
  • Light oil for frying little
  • For dipping sauce
  • Thai sweet chilli sauce 2 tbsp
  • Water ½ tbsp
  • Minced cucumber 2 tbsp
  • Lime wedges ½ lime
  • Chopped coriander leaves ½ tbsp
Instructions
  1. Chop leak, red pepper and mild red chili pepper without seeds and pith, kaffir lime leaves and basil finely then put them all in a large bowl.
  2. Mix Thai red curry paste, palm sugar and an egg in another small mixing bowl.
  3. De-bone and de-skin the fish and the squid then chop them roughly to break them down in the food processor.
  4. Process it until the fish mixture becomes sticky.
  5. Add salt, fish sauce and 2. (Thai red curry mixture) little by little as you blend them in the processor.
  6. Add a little water if it's necessary to make the fish cake loose and smooth.
  7. Transfer the fish paste into the 1. (chopped vegetables) and mix them all well.
  8. Heat a thick frying pan with some oil on medium-low heat until the pan starts to smoke a little.
  9. Place the fish cakes on the frying pan as you shape it into bite-size pieces with hands or using 2 spoons one by one.
  10. Cook the both sides for a few minutes each by pressing them down with a spatula on low heat until both the sides are cooked golden crispy brown.
  11. Serve them hot with lime wedges. It is very tasty as it is, or with a splash of fresh lime juice. The dipping sauce is for some extra sweet flavour.
  12. For dipping sauce:
  13. Mix all the ingredients for the dipping sauce in a bowl then put it aside.

 

This entry was posted in Egg, Fish, Vegetables and tagged . Bookmark the permalink.

Leave a Reply