Thai > Seafood > Fish

Maprang Fish Cakes Recipe

Ingredients with Measurements:
- 1 lb. white fish fillet, finely chopped
- 1/2 cup maprang (Thai sweet and sour fruit) puree
- 1/4 cup breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tbsp. fish sauce
- 1 tbsp. red curry paste
- 1 egg
- Salt and pepper to taste
- Vegetable oil for frying

Special equipment needed:
- Food processor or blender
- Mixing bowl
- Frying pan

Step-by-step instructions:

1. In a food processor or blender, puree the maprang until smooth.
2. In a mixing bowl, combine the chopped fish, maprang puree, breadcrumbs, green onions, cilantro, fish sauce, red curry paste, egg, salt, and pepper. Mix well.
3. Form the mixture into small patties, about 2 inches in diameter.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Fry the fish cakes until golden brown on both sides, about 3-4 minutes per side.
6. Drain the fish cakes on paper towels to remove excess oil.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 12-14 fish cakes

Nutritional information:
Calories per serving: 110
Total fat: 5g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 250mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 1g
Protein: 10g

Substitutions for ingredients:
- Any white fish fillet can be used instead of the recommended fish.
- Lime juice can be used instead of maprang puree.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Thai basil can be used instead of cilantro.

Variations:
- Add chopped shrimp or crab meat to the fish cake mixture for added flavor and texture.
- Use different types of curry paste for a different flavor profile.
- Make mini fish cakes for appetizers.

Tips and tricks:
- Make sure the fish is finely chopped to ensure the fish cakes hold together.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Serve the fish cakes with a dipping sauce, such as sweet chili sauce or soy sauce.

Storage instructions:
Store leftover 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 5-7 minutes or until heated through.

Presentation ideas:
Arrange the fish cakes on a platter and garnish with cilantro leaves and lime wedges.

Garnishes:
Cilantro leaves and lime wedges

Pairings:
Serve the fish cakes with steamed rice and stir-fried vegetables for a complete meal.

Suggested side dishes:
Steamed rice and stir-fried vegetables

Troubleshooting advice:
- If the fish cakes are falling apart, add more breadcrumbs to the mixture.
- If the fish cakes are too dry, add more maprang puree or a little bit of water to the mixture.

Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.

Food history:
Maprang is a popular fruit in Southeast Asia and is often used in sweet and savory dishes.

Flavor profiles:
The fish cakes have a sweet and sour flavor from the maprang puree, with a hint of spice from the red curry paste.

Serving suggestions:
Serve the fish cakes as a main dish or as an appetizer.

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Region: Thai

Taste: Savory, Tangy, Spicy, Sweet, Aromatic