Ingredients with Measurements:
- 1 lb. white fish fillet, finely chopped
- 1/2 cup green beans, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup green onions, finely chopped
- 2 tbsp. fish sauce
- 1 tbsp. red curry paste
- 1 tbsp. brown sugar
- 1 egg
- 1/2 cup bread crumbs
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor, pulse the fish fillet until it becomes a fine paste.
2. In a large mixing bowl, combine the fish paste, green beans, red bell pepper, basil leaves, cilantro leaves, and green onions.
3. Add fish sauce, red curry paste, brown sugar, and egg to the mixing bowl. Mix well.
4. Add bread crumbs to the mixing bowl and mix until the mixture becomes firm.
5. Using your hands, shape the mixture into small patties.
6. Heat vegetable oil in a frying pan over medium heat.
7. Fry the fish cakes until golden brown on both sides.
8. Drain the fish cakes on paper towels to remove excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes 12 fish cakes.
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- White fish fillet can be substituted with any firm white fish.
- Green beans can be substituted with snow peas or green peas.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
- Fresh basil leaves can be substituted with fresh mint leaves.
- Fresh cilantro leaves can be substituted with fresh parsley leaves.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Brown sugar can be substituted with honey or maple syrup.
- Bread crumbs can be substituted with panko bread crumbs or crushed crackers.
Variations:
- Add shredded carrots or zucchini to the mixture.
- Use shrimp or crab meat instead of fish fillet.
- Add chopped garlic or ginger to the mixture.
- Make the fish cakes spicier by adding more red curry paste or chili flakes.
Tips and tricks:
- Make sure the fish paste is finely chopped to avoid lumps in the mixture.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Serve the fish cakes with sweet chili sauce or cucumber relish.
Storage instructions:
- Store the fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish cakes in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce leaves.
- Garnish the fish cakes with fresh cilantro leaves or sliced red bell pepper.
Pairings:
- Serve the fish cakes with steamed rice or noodles.
- Pair the fish cakes with a cold beer or a glass of white wine.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Tom Yum soup
Troubleshooting advice:
- If the fish cakes are falling apart while frying, add more bread crumbs to the mixture to make it firmer.
- If the fish cakes are too dry, add more egg or fish sauce to the mixture.
Food safety advice:
- Make sure the fish fillet is fresh and has been properly stored.
- Wash your hands and all utensils before and after handling raw fish.
Food history:
- Cha-phlu fish cake is a traditional Thai dish that originated in the southern region of Thailand.
Flavor profiles:
- The fish cakes have a savory and slightly spicy flavor with a hint of sweetness from the brown sugar.
Serving suggestions:
- Serve the fish cakes as an appetizer or a main dish.
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Region: Thai