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Authentic Thai Fish Cake
Recipe

12 INGREDIENTS • 8 STEPS • 50MINS

Authentic Thai Fish Cake

5
4 ratings
These little fish cakes come from my friend Radissa from Thailand. You can use any white fleshy fish such as tilapia, basa or mongrel. You can find the ingredients in your asian supermarket.
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The Frugal Chef
http://thefrugalchef.com/
These little fish cakes come from my friend Radissa from Thailand. You can use any white fleshy fish such as tilapia, basa or mongrel. You can find the ingredients in your asian supermarket.
50MINS
Total Time
$2.92
Cost Per Serving
Ingredients
Servings
4
US / Metric
Tilapia
2 lb
Tilapia
or basa, Mongrel, or Prawns
Red Curry Paste
1/2 Tbsp
Red Curry Paste
Green Beans
1 cup
Green Beans, thinly sliced
Kaffir Lime Leaf
2 Tbsp
Kaffir Lime Leaves, chiffonade
Fresh Thai Basil Leaves
1 cup
Fresh Thai Basil Leaves
Fish Sauce
1/2 Tbsp
Fish Sauce
Granulated Sugar
1 Tbsp
Granulated Sugar
Egg
1
Egg
Salted Peanuts
1/2 cup
Salted Peanuts
Cucumber
1/2 cup
Cucumber
Sweet Chili Sauce
1 cup
Sweet Chili Sauce
Vegetable Oil
as needed
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
481
Fat
14.9 g
Protein
52.9 g
Carbs
39.1 g
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Authentic Thai Fish Cake
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The Frugal Chef
http://thefrugalchef.com/
Cooking InstructionsHide images
step 1
Fillet the Tilapia (2 lb).
step 1 Fillet the Tilapia (2 lb).
step 2
Into a bowl, mix the tilapia, Fish Sauce (1/2 Tbsp), Granulated Sugar (1 Tbsp), Green Beans (1 cup), Kaffir Lime Leaves (2 Tbsp), and Fresh Thai Basil Leaves (1 cup). The fish has to be wet. If on the dry side mix in the Egg (1).
step 2 Into a bowl, mix the tilapia, Fish Sauce (1/2 Tbsp), Granulated Sugar (1 Tbsp), Green Beans (1 cup), Kaffir Lime Leaves (2 Tbsp), and Fresh Thai Basil Leaves (1 cup). The fish has to be wet. If on the dry side mix in the Egg (1).
step 3
Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.
step 3 Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.
step 4
Heat enough Vegetable Oil (as needed) in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.
step 4 Heat enough Vegetable Oil (as needed) in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.
step 5
Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.
step 5 Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.
step 6
For the dipping sauce, chop the Cucumber (1/2 cup).
step 6 For the dipping sauce, chop the Cucumber (1/2 cup).
step 7
Roast the Salted Peanuts (1/2 cup) in a pan until fragrant. Then, process or roughly chop the peanuts.
step 7 Roast the Salted Peanuts (1/2 cup) in a pan until fragrant. Then, process or roughly chop the peanuts.
step 8
For the dipping sauce, combine the cucumber, Red Curry Paste (1/2 Tbsp), chopped peanuts and Sweet Chili Sauce (1 cup). Serve and enjoy the fish cakes hot!
step 8 For the dipping sauce, combine the cucumber, Red Curry Paste (1/2 Tbsp), chopped peanuts and Sweet Chili Sauce (1 cup). Serve and enjoy the fish cakes hot!
Tags
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Appetizers
Dairy-Free
Lunch
Fish
Shellfish-Free
Seafood
Side Dish
Thai
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