I miss the smells of the street food in Thailand, I can’t wait to head back there in September again. I adore Thai food, I adore Thai people and plain and simply I just LOVE seafood. From dusk till dark the gorgeous Thai foodies are out cooking the simplest of food, most chicken, fish or egg dishes. And the smell! It’s like food heaven! These people know a thing or two about combining spices. I stood for a long time just watching them flick food around in their pans and toss spices in, all while smiling and chatting to people around them. You can see why I love it, right??
Today I bring you Thai Fish Cakes, absolutely to die for!!
Thai Fish Cakes
- 500g firm white fish fillets, patted dry
- 1 clove garlic, minced
- 2 kaffir lime leaves, centre vein removed and then shredded finely
- 1 Tablespoon coriander, coarsely chopped
- 1 tablespoon fish sauce
- 1 teaspoon chilli flakes (more or less depending on your taste)
- ½ stalk of lemongrass
- Coconut oil for shallow frying
- 1 Tablespoon fish sauce
- ¼ cup lime juice
- ¼ cup coconut sugar (or honey)
- 1 teaspoon minced chilli (more or less depending on your taste)
- Grind the garlic, kaffir lime leaves, coriander, chilli flakes and lemongrass with a mortar and pestle to make a red curry paste (or you can save time and use a Thai Red Curry Paste…please check the labels to make sure it’s a good quality paste without hidden nasties).
- Place the fish in the food processor and pulse until you have minced fish.
- Add the red curry paste to the minced fish and pulse until well combined.
- Make the sauce time…Combine all the sauce ingredients in a small saucepan and stir over a medium heat. Simmer until the sugar is dissolved. Turn the heat off and set the pan aside.
- Now I cooked my fish cakes two different ways. I shallow fried half in coconut oil and the other half I put in a moderate heat oven, I preferred the ones in the oven but the boys liked the ones in the coconut oil.
- Heat a large pan with some coconut oil, not too deep, you want to shallow fry them not deep fry them.
- Take the minced fish mixture and begin rolling them into balls, a heaped tablespoon size, then press them down flat, the cook quicker and more even if they are flat. If you want to make them into balls just make them smaller (a teaspoon size).
- Reduce the heat of the pan to medium and shallow fry the fish cakes, turning them as needed.
- If you want to cook them in the oven, heat the oven to a moderate heat and cook for 15 minutes. Depending on the size of the cakes/balls will determine the cooking time so just press them to see if they are cooked. A cooked cake/ball will be firm and not soft when pressed in the centre.
Traditionally this is served with rice, diced cucumber and tomato (everything is served with rice, cucumber and tomato). I just swapped the rice for cauliflower rice.
Not a fan of fish? You could substitute the fish for chicken, or even green prawns 🙂
Yours in health
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© Jessica Rath