Recipes - Thai

Thai Fish Cake
Thai Fish Cake Recipe


Thai fish cakes are a common street food in Thailand and are full of flavour. They aren't battered which allows for more of the fresh taste of the fish, spices and herbs to come through. Try this Thai recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

500g firm white fish fillet (cut into small pieces)
8 tbsp Valcom Red Curry Paste
1 tbsp salted water
1 tbsp Squid Fish sauce
1 egg white
1 tsp sugar
½ tsp ground pepper
½ cup beans (thinly sliced)
2 tbsp Valcom Kaffir Lime Leaves

Fish cake dipping sauce

500g sugar
1 cup Lee Kum Kee Plum sauce
1 tbsp Lee Kum Kee Minced Garlic
2 tsp Yeo's Sambal Oeleck
2 cups white vinegar
10 stalks coriander
¼ cups peanuts (crushed)
1 cup cucumber (thinly sliced)




Steps:
  1. Blend fish in food processor at low speed with salted water until smooth and sticky.
  2. Add red curry paste and fish sauce, blend at low speed until well-mixed.
  3. Add egg white, sugar and ground pepper; continue mixing until very sticky.
  4. Add beans and kaffir lime leaves. Mix well.
  5. Form the mixture into golf ball-sized pieces then flatten slightly. Shallow fry in heated oil until golden brown on both sides.
  6. Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
  7. Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
  8. Add peanuts, coriander and cucumber to sauce. Serve.
  9. Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.

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Thai Fish Cake

Thai Fish Cake

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Thai fish cakes are a common street food in Thailand and are full of flavour. They aren't battered which allows for more of the fresh taste of the fish, spices and herbs to come through. Try this Thai recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

500g firm white fish fillet (cut into small pieces)
8 tbsp Valcom Red Curry Paste
1 tbsp salted water
1 tbsp Squid Fish sauce
1 egg white
1 tsp sugar
½ tsp ground pepper
½ cup beans (thinly sliced)
2 tbsp Valcom Kaffir Lime Leaves

Fish cake dipping sauce

500g sugar
1 cup Lee Kum Kee Plum sauce
1 tbsp Lee Kum Kee Minced Garlic
2 tsp Yeo's Sambal Oeleck
2 cups white vinegar
10 stalks coriander
¼ cups peanuts (crushed)
1 cup cucumber (thinly sliced)

Instructions
  1. Blend fish in food processor at low speed with salted water until smooth and sticky.
  2. Add red curry paste and fish sauce, blend at low speed until well-mixed.
  3. Add egg white, sugar and ground pepper; continue mixing until very sticky.
  4. Add beans and kaffir lime leaves. Mix well.
  5. Form the mixture into golf ball-sized pieces then flatten slightly. Shallow fry in heated oil until golden brown on both sides.
  6. Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
  7. Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
  8. Add peanuts, coriander and cucumber to sauce. Serve.
  9. Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.

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