Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1/2 cup green beans, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 egg
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/4 tsp. baking powder
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor or blender, blend the fish fillets until they become a smooth paste.
2. In a large mixing bowl, combine the fish paste, green beans, cilantro, green onions, red curry paste, fish sauce, sugar, and egg. Mix well.
3. In a separate bowl, combine the flour, cornstarch, and baking powder. Add this mixture to the fish mixture and mix until well combined.
4. Heat vegetable oil in a frying pan over medium heat.
5. Using a spoon, scoop the fish mixture and form into small patties.
6. Fry the fish cakes in the hot oil until golden brown on both sides, about 2-3 minutes per side.
7. Remove from the pan and place on a paper towel to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 fish cakes
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 7g
Protein: 10g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Snow peas or sugar snap peas can be substituted for green beans.
- Thai basil can be used instead of cilantro.
- Shallots can be used instead of green onions.
- Shrimp paste can be used instead of fish sauce.
Variations:
- Add chopped red bell peppers for a pop of color and flavor.
- Add chopped lemongrass for a citrusy flavor.
- Use chicken instead of fish for a different twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish cakes to ensure they cook evenly.
- Wet your hands before forming the fish cakes to prevent the mixture from sticking to your hands.
- Serve with sweet chili sauce or cucumber relish for added flavor.
Storage instructions:
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover fish cakes in a frying pan over medium heat until heated through, about 2-3 minutes per side.
Presentation ideas:
Arrange the fish cakes on a platter and garnish with cilantro leaves and sliced lime.
Garnishes:
Cilantro leaves and sliced lime.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables and steamed rice.
Troubleshooting advice:
- If the fish cakes are falling apart while frying, add more flour to the mixture to help bind it together.
- If the fish cakes are too dry, add a little more fish sauce or 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.
Food history:
Nam Khaeng Sai is a traditional Thai dish that is typically served as a snack or appetizer.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the fish cakes on a platter with sweet chili sauce or cucumber relish for dipping.
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Region: Thai