Soft and succulent fish with Thai flavors is the best combination for seafood ever! The sweet, sour & spicy combination of this Thai fish cake would be your ultimate go-to recipe!
Do you love Thai food? No? Then you must not be real! I mean, com’on! How could you not like Thai food!! How could anyone not like Thai food! They are so awesome! Okay, I hope it’s clear that I am a big fan of Thai food and am totally into it these days!
Today I am here with my Thai fish cake recipe and more to come soon! Stay tuned! Thai food is all about creating the right balance among all kinds of tastes; i.e. sweet, sour and hot. When you strike the right chord, you are all set!
Seafood is an integral part of Thai cuisine and that’s another reason of my unconditional love towards Thai food. I love the freshness they incorporate into their seafood recipes with the use of lemongrass or kaffir lime leaves. The flavors created are phenomenal!
I was seeing these Thai fish cake recipes from long and was waiting eagerly to give it a try. This was the perfect time when I was trying to master the Thai cooking. I tried them few times with different type of fish to find out which one I like most and finally I am ready to share my favorite one with you.
My favorite version of Thai fish cake was with Basa fish which can be called my ‘new-found’ love in the spectrum of seafood.
You can also try the same with Tilapia or Haddock or any other while firm boneless fish fillet. They all turn out great; but you can still identify which one you liked most!
This Thai fish cake is the best bet for a quick party snack; and if your friends are seafood lovers like me then you will simple be the rock star of the gathering!
Keep the mixture ready and refrigerated and fry up the cakes quickly before your guests arrive! Have fun!
- Skinless and boneless Basa Fillet – 200 gms
- Thai red curry paste – 2 tbsp
- Dried lime leaves – 4, shredded
- Fish sauce – 1 tbsp
- Oyster sauce – 1 tbsp
- Rice vinegar – 1 tsp
- Cornflour – 4 tbsp
- Salt to taste
- Vegetable oil for frying
- Put the fish fillet in a food processor and process until smooth for about 5 to 10 seconds. Take out the fish in a medium bowl.
- Add he Thai red curry paste, lime leaves, fish sauce, oyster sauce, rice vinegar and salt. Mix well to make a homogeneous mixture.
- Now add the cornflour, one tablespoon at a time giving a good mix after each addition. You may not need all the cornflour as mentioned above, but just enough to make a thick mixture which is not too watery; else you won’t be able to make balls out of it.
- Make equal sized balls from the fish mixture and set aside on a plate.
- Heat oil in a shallow frying pan and when the oil is hot enough, place the fish cakes carefully onto the frying pan.
- Fry the fish cakes on medium-low heat for 6 to 8 minutes and then flip it over and cook for another 6 to 8 minutes. The outside will be golden brown in color.
- Serve hot with the Thai sweet chilli sauce!