Ingredients with Measurements:
- 1 lb white fish fillets, such as cod or haddock
- 1/2 cup green beans, finely chopped
- 1/2 cup red curry paste
- 1/4 cup fish sauce
- 1/4 cup cornstarch
- 1/4 cup coconut milk
- 2 tbsp sugar
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh mint
- 1 tbsp chopped scallions
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan or deep fryer
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into small pieces and transfer to a food processor or blender.
2. Add the green beans, red curry paste, fish sauce, cornstarch, coconut milk, sugar, lime juice, cilantro, basil, mint, scallions, and egg to the food processor or blender.
3. Pulse the mixture until it becomes a smooth paste.
4. Transfer the mixture to a large mixing bowl and stir well.
5. Heat vegetable oil in a frying pan or deep fryer over medium-high heat.
6. Using a spoon or cookie scoop, form small balls of the mixture and drop them into the hot oil.
7. Fry the fish cakes until they are golden brown on both sides, about 2-3 minutes per side.
8. Remove the fish cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve the fish cakes hot with sweet chili sauce or cucumber relish.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 20 fish cakes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 7g
Protein: 8g
Substitutions for ingredients:
- You can use any white fish fillets, such as tilapia or sole.
- If you don't have green beans, you can use peas or carrots instead.
- If you can't find red curry paste, you can substitute with green curry paste or yellow curry paste.
Variations:
- You can add chopped shrimp or crab meat to the mixture for a seafood twist.
- You can make the fish cakes spicier by adding more red curry paste or chopped chili peppers.
- You can make the fish cakes gluten-free by using gluten-free cornstarch.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish cakes to ensure they cook evenly and don't absorb too much oil.
- You can make the fish cake mixture ahead of time and refrigerate it until ready to fry.
- Serve the fish cakes with a squeeze of lime juice and chopped peanuts for added flavor and texture.
Storage instructions:
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish cakes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the fish cakes on a platter and garnish with fresh herbs and sliced lime wedges.
Garnishes:
Fresh herbs, sliced lime wedges, chopped peanuts
Pairings:
Thai sweet chili sauce, cucumber relish, steamed rice
Suggested side dishes:
Thai green papaya salad, stir-fried vegetables, coconut rice
Troubleshooting advice:
- If the fish cake mixture is too wet, add more cornstarch to thicken it.
- If the fish cakes are falling apart while frying, add more egg or cornstarch to bind the mixture.
Food safety advice:
- Make sure the fish fillets are fresh and have been properly stored.
- Use a food thermometer to ensure the oil reaches a temperature of at least 350°F before frying.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
Fish cakes are a popular street food in Thailand and are typically made with white fish, red curry paste, and herbs. They are often served with sweet chili sauce or cucumber relish.
Flavor profiles:
Spicy, savory, aromatic, slightly sweet
Serving suggestions:
Serve the fish cakes as an appetizer or main dish with steamed rice and stir-fried vegetables.
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Region: Thai