Asian > Thai > Fish

Thai Fishcakes with Sweet Chili Sauce Recipe

Ingredients with Measurements:
- 1 lb white fish fillets, such as cod or haddock
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp cornstarch
- 1 egg
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- 1 red chili, seeded and chopped
- 1/4 cup breadcrumbs
- 2 tbsp vegetable oil
- 1/2 cup sweet chili sauce

Special equipment needed:
- Food processor
- Large skillet

Step-by-step instructions:
1. Cut the fish fillets into chunks and place them in a food processor. Pulse until the fish is finely chopped.
2. Add the red curry paste, fish sauce, cornstarch, egg, cilantro, green onions, and red chili to the food processor. Pulse until well combined.
3. Transfer the mixture to a bowl and stir in the breadcrumbs.
4. Shape the mixture into small patties, about 2 inches in diameter.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the fishcakes to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
7. Serve the fishcakes with sweet chili sauce on the side.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 fishcakes, serves 4-6 people

Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 19g
Protein: 16g
Sodium: 630mg

Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- White fish fillets can be substituted with salmon or shrimp.
- Sweet chili sauce can be substituted with sriracha sauce or hoisin sauce.

Variations:
- Add chopped shrimp or crab meat to the fishcake mixture for extra flavor.
- Use different herbs and spices, such as lemongrass or ginger, to add more depth to the fishcakes.
- Make mini fishcakes and serve them as appetizers.

Tips and tricks:
- Make sure to pulse the fish in the food processor until it is finely chopped, but not pureed.
- Use a non-stick skillet to prevent the fishcakes from sticking to the pan.
- Serve the fishcakes with a wedge of lime for extra flavor.

Storage instructions:
Store leftover fishcakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fishcakes in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
Serve the fishcakes on a platter with a bowl of sweet chili sauce on the side. Garnish with chopped cilantro and sliced red chili.

Garnishes:
Chopped cilantro, sliced red chili, lime wedges

Pairings:
Thai jasmine rice, stir-fried vegetables, cucumber salad

Suggested side dishes:
Thai jasmine rice, stir-fried vegetables, cucumber salad

Troubleshooting advice:
- If the fishcakes are falling apart in the skillet, add more breadcrumbs to the mixture to help bind it together.
- If the fishcakes are not crispy enough, increase the heat and cook them for a few more minutes on each side.

Food safety advice:
- Make sure to cook the fishcakes until they are fully cooked through to prevent any foodborne illnesses.
- Store leftover fishcakes in the refrigerator and consume within 3 days.

Food history:
Fishcakes are a popular dish in many cultures, including Thai cuisine. They are typically made with fish, herbs, and spices, and can be served as a main dish or as an appetizer.

Flavor profiles:
The fishcakes are savory and spicy, with a hint of sweetness from the sweet chili sauce.

Serving suggestions:
Serve the fishcakes as a main dish with rice and vegetables, or as an appetizer with sweet chili sauce for dipping.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Tangy, Sweet, Savory, Aromatic