Thai Fish Cakes

This recipe produces a light textured fish cake, unlike the dense, often rubbery offerings at suburban Thai restaurants.

Jenny did a Thai cooking course many years ago at the WEA in Newcastle. This recipe came from the tutor, who had trained in traditional Thai cooking in Thailand.

Serves 2 as an entree

Ingredients

Equipment Required

200g minced fish

2 teaspoons red curry paste

2 tablespoons egg yolk

2 teaspoons kaffir lime leaves, finely diced (= 2 double leaves)

2 teaspoons chopped sweet basil

40g green beans, fined chopped

2 teaspoons oyster sauce

2 teaspoons fish sauce

1 teaspoon sugar

Vegetable oil for frying

Deep fryer

Mixing bowl

Method

Combine minced fish, curry paste, egg yolk, beans, basil and kaffir lime leaves and mix well
Season with fish sauce, oyster sauce and combine well
Roll into small balls, refrigerate (Can be left to set for several hours, or can be frozen at this stage)
Pre heat the oil and deep fry until golden brown
Serve with Thai dipping sauce

Notes

Key Word Search Tags

Thai

Cooking Tips

A rubbery texture in fish cakes generally indicates they have been overcooked.
In addition to the traditional deep frying method, these fish cakes can also be pan fried or sprayed with oil then oven baked.

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