Ingredients with Measurements:
- 1 lb white fish fillets, deboned and skinned
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup chopped green beans
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup vegetable oil for frying
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the fish fillets until finely chopped.
2. Add the red curry paste, fish sauce, brown sugar, and egg. Pulse until well combined.
3. Transfer the mixture to a mixing bowl and add the breadcrumbs, green beans, red bell pepper, scallions, cilantro, and mint leaves. Mix well.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Heat the vegetable oil in a frying pan over medium-high heat.
6. Fry the fish cakes for 2-3 minutes on each side, until golden brown and cooked through.
7. Drain the fish cakes on paper towels to remove excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 fish cakes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 5g
Protein: 9g
Substitutions for ingredients:
- White fish fillets can be substituted with salmon or shrimp.
- Red curry paste can be substituted with green curry paste.
- Green beans can be substituted with peas or corn.
- Red bell pepper can be substituted with yellow or orange bell pepper.
Variations:
- Add chopped lemongrass for a more citrusy flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Add chopped chili peppers for a spicier kick.
Tips and tricks:
- Make sure the fish cakes are well-formed and compact to prevent them from falling apart during frying.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Serve with sweet chili sauce or cucumber relish for dipping.
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 frying pan over medium heat for 2-3 minutes on each side, 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:
Thai Fish Cakes pair well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the fish cakes are falling apart during frying, add more breadcrumbs to the mixture to help bind it together.
- If the fish cakes are too dry, add a little more fish sauce or egg to the mixture.
Food safety advice:
- Make sure the fish is fresh and properly cooked to prevent foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Thai Fish Cakes, also known as Tod Mun Pla, are a popular street food in Thailand. They are typically made with white fish, red curry paste, and herbs, and are served with sweet chili sauce or cucumber relish.
Flavor profiles:
Thai Fish Cakes are savory and slightly spicy, with a hint of sweetness from the brown sugar. The herbs add a fresh and aromatic flavor.
Serving suggestions:
Serve Thai Fish Cakes as an appetizer or as part of a Thai-inspired meal. They are perfect for a party or gathering.
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Region: Thai