Crispy Thai Fish cakes with dipping sauce
Crispy Thai Fish cakes with dipping sauce
My version of crispy Thai fish cakes are a hot and spicy alternative to plain old fish cakes and can be served with a dipping sauce or crunchy sliced pickled cucumber sambal.
Recipe PDF
Ingredients
Fish cakes
- 350 grams cod fillets cut into chunks
- 200 grams shrimps
- 60 ml fresh coriander leaves and stalks approximately 4 tbsp
- 1 lime zest and juice
- 10 ml sugar approximately 2 tsp
- 2 spring onions very finely sliced into rounds (including the green parts)
- 30 ml Thai Red Curry Paste approximately 2 tbsp
- 1 green chilli
- 1 egg
- 30 ml fish sauce for seasoning approximately 2 tbsp
- Oil for frying
Dipping sauce
- 200 g granulated white sugar approximately 250 ml or 1 cup
- 250 ml white grape vinegar approximately 1 cup
- 5 ml salt approximately 1 teaspoon
- 5 ml red chili flakes approximately 1 teaspoon
- 280 g small cucumber, sliced and seeds removed approximately 2 small
Optional
- 30 g roasted peanuts, finely chopped approximately 3 tablespoons
Instructions
Fish cakes
- Place the fish, prawns, lime zest and juice, brown sugar, curry paste and egg in a blender and pulse until the texture is fine but not pureed.
- The egg will serve as a binder for the fish mixture.
- Add the finely chopped coriander and spring onions and mix thoroughly.
- Fry a small amount to test the seasoning before beginning to make the fish cakes. Add more chili, fish sauce or lime juice to taste.
- Use a tablespoon or small ice cream scoop to make balls of the same size and flatten slightly into disks.
- Place on a lined baking sheet and cover with clingwrap and refrigerate for a minimum of 60 minutes.
- Heat the oil until it begins to shimmer then fry the fish cakes for 1 minute on each side, or until cooked through.
Dipping sauce
- Place the sugar, vinegar, salt and chili flakes into a pot and bring to a boil, then remove from the heat and leave to cool.
- Add the sliced cucumbers to a bowl and pour over the cooled sugar vinegar mixture.
- Add the chopped coriander leaves and the finely chopped roasted peanuts, if using.
- Serve with the fish cakes.
Notes
Many asian recipes include chopped peanuts, but if you have a nut allergy, do not add it to the recipe.
The acid in the vinegar breaks down the cucumber so use the dressing as soon as it is made to ensure the vegetables are still crunchy.
Nutrition
Calories: 427kcalCarbohydrates: 62gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 159mgSodium: 1316mgPotassium: 821mgFiber: 3gSugar: 56gVitamin A: 2801IUVitamin C: 15mgCalcium: 110mgIron: 2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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