Serves 5
40 min
Thai Fish Cakes
Recipe GLPRc8dc7b156a18db
Golden, crispy Thai fish cakes made from a blend of white fish and prawns seasoned with red curry paste, fish sauce, and fresh herbs. These delicate, bite-sized cakes are flavored with green beans, mint, and makrut lime leaves, then deep-fried until puffed and golden. Serve with salad and sweet chili sauce for an authentic Thai appetizer or light main course.
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Ingredients
200 g white fish fillets (such as basa), skinned, deboned and cut into chunks
75 g raw king prawns, heads and shells removed
2 tbsp Thai red curry paste
1 tbsp fish sauce
1 tsp caster sugar
60 g green beans, finely sliced
5 leaves fresh mint leaves, finely chopped
5 leaves fresh makrut lime leaves, finely chopped (optional)
500 ml vegetable oil, for deep frying
sea salt
Directions
Combine the white fish chunks, prawns, red curry paste, fish sauce, and sugar in a food processor. Blend until the mixture forms a smooth, uniform dough with a vibrant orange-red color. If you prefer, use an immersion blender instead.
Transfer the blended mixture to a mixing bowl. Fold in the sliced green beans, chopped mint leaves, and makrut lime leaves if using. Season lightly with sea salt and mix gently until all ingredients are evenly distributed.
Using 1 tablespoon of the fish mixture at a time, shape small bite-sized balls between your wet fingers and flatten them slightly into patties. Repeat with the remaining mixture. If desired, refrigerate the shaped cakes for at least 1 hour to help them firm up before frying.
Pour the vegetable oil into a deep, heavy-bottomed pan and heat to 170–180°C (338–356°F). CAUTION: hot oil is dangerous and can cause serious burns. Never leave it unattended. Carefully fry the fish cakes in small batches to avoid overcrowding. Fry for 2–3 minutes until they puff up, turn golden, and float to the surface. Remove with a slotted metal spoon and drain on paper towels.
Serve the Thai fish cakes warm with fresh salad, additional mint leaves, and sweet chili dipping sauce on the side.
