Fish cakes are traditionally made in Thailand and is still popular among thai people and other countries in the world. Although there are many recipes for fish cakes but can try this authentic thai fish cakes as it is easy to prepare and has exotic flavours.
Fish cakes are served as a snack or starter with a dip called ar-jard(cucumber relish) or sweet chilli sauce. For the fish lovers, iam the one among them, can try this mouth watering snack or appetizer.
To make fish cakes we need any white firm fish like sea bass, tilapia, cod, haddock, coley, pollock, ling and any more but sometimes I use salmon too, which goes well. Traditionally fish is pounded to a paste in pestle mortal but can use food processor to make it quick and easy but texture differs. Can either mince the fish fillet with other ingredients or mix the ingredients with mince fish.
For fish cakes, we need fish mince or paste, then herbs are added with some spice and deep fried or shallow fried, which is served with a cucumber relish (ar-jard). It is up to you how you want to chop or slice, I have cut it into tiny bits, so that I can have a crunchy sauce type with fish cake.
It is up to you what herbs and spice you want to add, can add ingredients as per taste. I have made fish cakes with my prepared green curry paste and red curry paste which gave me different taste or can buy from the stores ready made. This time I took salmon fish and made with green curry paste. There is slight change in the fish mixture; I have not added corn flour.
Ingredients
Fish cakes
- Oil for frying
- Salmon fillet (boneless) – 200 gms
- Green curry paste – 2 tbsp
- Coriander stalks and leaves – 2 tbsp
- Fish sauce – 1 1/2 to 2 tsp
- White sugar or palm sugar – 1 tsp
- Pepper powder - a pinch
- Red chilli (fresh, chopped) – 1 tsp
- Egg – 1
- Beans (chopped) – 3 tbsp
- Lime leaves (crushed, frozen) – 1 1/2 tsp
Dipping sauce
- Cucumber – 3 tbsp
- Carrot – 2 tbsp
- Red chilli (fresh) – 1/2 tsp
- Shallots – 2 tbsp
- Coriander leaves – 1 tsp
- Lime juice – 1 tbsp
- Fish sauce – 1 tbsp
- Sugar – 1 to 1 1/2 tsp
- Water – 1 1/2 tbsp
Method
Fish cakes
- My lime leaves were frozen, before cooking I thawed it first and then used for cooking.
- Place green paste, lime leaves, red chilli in a food processor and blend it, then add the fish pieces and blend it to a paste.
- Add egg, corn flour, fish sauce, sugar, pepper powder and blend it again in a food processor.
- Place the mixture in a plate or a bowl. Slice the beans finely to 3 mm (1/8 inch) and stir into a paste (mixture).
- Stir in the paste (mixture), knead well and refrigerate for 2 hrs to overnight. Remove 1/2 hr from the fridge before cooking.
- Make patties shape, about 2 inches wide and 1/2 inch thick or make as per your requirement.
- Rinse your hand in plain water before making patties, to avoid sticking to your fingers.
- Heat the oil in a kadai or heavy based pan for deep frying; enough oil should be there so that cakes are immersed well.
- Oil should not be smoky or very hot, cook the fish cakes on medium heat.
- Place the fish cakes in oil and fry it in batches.
- As soon as you place the fish in deep oil, it will not float on top but when cooked it starts floating on top.
- Cook until they are brown and cooked well on both sides.
- Remove the fish cakes with a slotted spoon and drain it on the kitchen paper. It will take 2 to 3 minutes to cook the fish cakes.
- Repeat the process for the remaining fish mixture (paste).
- Serve the fish cakes with sweet chilli sauce or cucumber relish (Thai dipping sauce).
Dipping sauce
- In a mixing bowl, add fish sauce, sugar, lime juice, water, and mix well, until sugar is dissolved.
- Add all the vegetables and mix.
- Taste and see, if any seasoning is required or not.
- Serve in a serving bowl, garnish with coriander leaves.
Notes
- I have used frozen crushed lime leaves, can use fresh ones or dry lime leaves (soak in water before using), if not you can use the lime rind (only the green skin part).
- You can use ready made red paste from the shops, but check the ingredients and add as per your taste.
- Always fry one fish cake, taste and see, if any more seasoning is required or not.
- You can make with squid, prawns, crab meat.
- You can use 2 fish like salmon and cod, mix it and make fish cakes.
- You can shallow fry the fish cakes in a pan (tava).
- You can make with green curry paste fish cakes, crab cakes for vegetarians with sweet corn.
- You can add more chilli as per your taste in fish paste and dipping sauce.
