Ingredients with Measurements:
- 1 lb white fish fillets, such as cod or tilapia
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 tbsp cilantro, chopped
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 egg
- 1/4 cup vegetable oil
- Salt and pepper to taste
Sweet Chili Sauce:
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup water
- 2 tbsp fish sauce
- 1 tbsp chili flakes
- 1 garlic clove, minced
Special Equipment Needed:
- Food processor
- Large skillet
Step-by-Step Instructions:
1. In a food processor, pulse the fish fillets until finely chopped.
2. Add breadcrumbs, green onions, cilantro, red curry paste, fish sauce, lime juice, egg, salt, and pepper. Pulse until well combined.
3. Form mixture into small patties, about 2 inches in diameter.
4. Heat vegetable oil in a large skillet over medium heat.
5. Add fish cakes to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
6. Remove fish cakes from skillet and place on a paper towel-lined plate to drain excess oil.
Sweet Chili Sauce:
1. In a small saucepan, combine rice vinegar, sugar, water, fish sauce, chili flakes, and garlic.
2. Bring mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 10-15 minutes, until sauce has thickened.
4. Remove from heat and let cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Skillet should be heated to medium heat.
Serving size:
- This recipe makes about 12 fish cakes.
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 15g
- Protein: 12g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Scallions can be used instead of green onions.
- Thai basil can be used instead of cilantro.
- Soy sauce can be used instead of fish sauce.
Variations:
- Shrimp can be used instead of fish.
- Add chopped red bell pepper for extra crunch.
- Make the fish cakes smaller to serve as an appetizer.
Tips and Tricks:
- Be sure to drain excess oil from fish cakes before serving.
- Serve with lime wedges for extra flavor.
- Make the sweet chili sauce ahead of time and store in the refrigerator for up to a week.
Storage Instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat fish cakes in a skillet over medium heat for 2-3 minutes on each side.
Presentation Ideas:
- Serve fish cakes on a bed of lettuce with sweet chili sauce drizzled on top.
- Garnish with chopped cilantro and sliced red chili peppers.
Pairings:
- Serve with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Thai cucumber salad
- Coconut rice
- Stir-fried bok choy
Troubleshooting Advice:
- If the fish cakes are falling apart in the skillet, add more breadcrumbs to the mixture.
Food Safety Advice:
- Be sure to cook fish cakes to an internal temperature of 145°F to ensure they are fully cooked.
Food History:
- Fish cakes are a popular street food in Thailand and can be found in many markets and food stalls.
Flavor Profiles:
- The fish cakes are savory and slightly spicy, with a hint of sweetness from the sweet chili sauce.
Serving Suggestions:
- Serve fish cakes as a main dish or as an appetizer.
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Region: Thai