This authentic Thai fish cake is one of my favourite Thai dishes. The taste of the fish cakes were great when they came out straight from my frying pan. I cooked the Spicy Thai Eggplants to go with it. I didn’t realize the eggplants and fish cakes were very good partners until I tried the other day. The Thai sweet and chili sauce was a must to add a kick, of course. How can we make bouncy and springy fish cakes? I used to follow my mother’s secret trick to make all kinds of fish cakes.
Thai Curry Fish Cakes (Printable recipe)
- 350 gm white fish fillet (e.g. mackerel, or sea bass)
- 1 1/2 tsp fish sauce
- 1 tsp palm sugar or brown sugar
- 2 cloves garlic, minced
- 1 egg yolk
- pepper, to taste
- 1 Tbsp red curry paste (Mae Ploy brand)
- 1 stalk spring onion, finely sliced
- 1 stalk lemon grass, finely chopped
- 2 fresh kaffir lime leaves, finely shredded
- 1 Tbsp coriander (cilantro), finely chopped
- Thai sweet & chili sauce, to taste
- In a food processor, put in fish, fish sauce, sugar, garlic, egg yolk, pepper and red curry paste and process to a thick paste. Transfer to a bowl, add spring onion, lemongrass, lime leaves and coriander. Stir in only one direction (clockwise or anticlockwise) and combine well, until you feel it’s elastic and hard to stir further.
- Wet your hands with a bit of water to shape 8 to 10 patties.
- In a heavy base skillet, heat oil over medium-low heat. Cook fish cakes in batches until both sides are golden and cooked through. Serve hot with lettuce, Thai sweet chili sauce.
- The intensity of saltiness of different brands of fish sauce is different. Adjust the amount of it accordingly.