To make crisp fish cakes, form the fish mixture into very thin patties and fry until golden brown and crunchy.
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Thai Fish Cake Recipe
To make crisp fish cakes, form the fish mixture into very thin patties and fry until golden brown and crunchy.
Ingredients
Thai Fish Cake Ingredients
- 500 Grams fish (use fillets), cubed
- 1 Table Spoon cilantro (wansoy) finely chopped
- 2 leaves kaffir lime leaf sliced thinly
- 1 Table Spoon brown sugar
- 2 teaspoons Salt
- 1/4 teaspoon Pepper
- 3 tablespoons Thai chili paste
- 1 Egg
- 1/4 Cup all-purpose flour
- 1/2 Cup long beans (sitaw) sliced thinly
- 2 tablespoons spring onions chopped
- 2 cups Japanese breadcrumbs (Panko)
- Oil for frying
- Thai sweet chili sauce
- 1 medium Cucumber peeled and sliced thinl
- 1/4 Cup Vinegar
- 2 tablespoons brown sugar
- 2 tablespoons onion finely chopped
- 1/4 teaspoon cilantro (wansoy) chopped
- 1/4 teaspoon red chili pepper (siling labuyo) finely chopped
- 1/2 Cup soya oil
Instructions
- In a food processor, combine fish, cilantro, kaffir lime leaves, sugar, salt, pepper, and chili paste. Process until smooth.
- Add egg and flour; mix until well combined.
- Transfer to a bowl and add the green beans and spring onions.
- Put breadcrumbs on a plate. Drop the fish mixture by tablespoons on the breadcrumbs. Coat well then flatten into cakes.
- Heat oil then fry fish cakes until crisp and golden brown. Drain on paper towels.
- Prepare the side dish by combining all the ingredients in a bowl. Chill for 30 minutes or until ready to use.
- Serve fish cakes with cucumber salad and Thai sweet chili sauce.
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