Thai Curry Fish Cakes

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)

Ingredients:

• 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

Method:

1. 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.
2. Wet your hands with a bit of water to shape 8 to 10 patties.
3. 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.

Note:

• The intensity of saltiness of different brands of fish sauce is different. Adjust the amount of it accordingly.

Other recipes of fish cakes:

• Thai Fish Cake (Tod Mun Pla) Recipe from Rasa Malaysia
• Thai Fish Cakes (Tod Man Pla) (with homemade red curry paste) from Gourmet Traveller 88
• Bok Choy and Fish Cake Stir Fry (with tips on making bouncy fish paste) from Christine’s Recipes