Thai Fish Cakes
Recipe from Lloyd Franklin
Serving size: Amount depends on the size of fish cakes.
- 20 -30 pieces bite/snack size
- 6 – 10 medium patty sized
- main serving of 2 each (3 – 4 people)
- 150g fresh Salmon (skinless and boneless) + 100g fresh Snapper (skinless and boneless) blended in your food processor OR just 250g Salmon
- 100 g of Sweet Potato, peeled, cut into cubes, steamed and forked/mashed and cooled.
- 2-4 teaspoons Red curry paste (add to taste)
- 2 whole eggs
- 3 tablespoons Sweet Chilli Sauce
- 1 fresh clove of garlic fine diced
- 1 heaped tablespoon of grated ginger with the juice of the ginger
- 1 Lime
- 1 Lemon
- ½ cup of chopped snake beans
- ⅓ cup Thai basil sliced/julienned
- 5 kaffir lime leaves finely sliced/julienned
- 1/2 bunch coriander finely chopped
- Rice flour
- Fish sauce, then as needed (taste cooked mixture while adding)
- Peel the sweet potato and cook (steam or boil) until soft so you can mash it with a fork. Note: it needs to be a dry smash.
- While the Sweet Potato is cooking, use a zester and retain all the zest from both the lime and lemons (keep separate).
- Once zest is removed, cut the lemon and lime in half and squeeze the juice into separate bowls.
- Peel 1 large chunk of ginger, grate and keep any juice that may come out.
- Fine slice or julienne the kaffir lime leaves and basil, finely chop the coriander, keep all aromatic herbs separated.
- Finely chop the snake beans.
- Combine skinless and boneless fish into a blender and blend until smooth, some fine lumps are ok as this gives texture.
- Move fish from the blender to a bowl, add the now cooled mashed sweet potato, Thai red paste, 1 whole egg, sweet chilli sauce, dried or fresh garlic, grated ginger, and juice, all the lime and lemon zest, half the lime and half the lemon Juice, several splashes of fish sauce (to taste) and the chopped snake beans.
- Hand-mix the fish and additions until evenly mixed.
- Add the aromatic herbs (basil, kaffir lime leaves, coriander) and hand mix gently to prevent bruising of the herbs, mix until well combined. If the mix is firm enough it will hold its shape and hang well on the spoon when scooped. Note: If the mix feels too wet and does not hold shape when scooped in a spoon, you can add rice flour as needed.
- Place a bowl of cold water and some paper towel (for your hands) by the stove.
- Heat a pan or skillet over medium-high heat, then add just enough oil to coat the bottom of the skillet. If you prefer, you can shallow or deep fry them as well.
- Wet your hands and a tablespoon (for large patties) or teaspoon (for bite sized) in the cold water, then scoop a heaping of fish cake mix with the wet spoon and place into your hands. The water will help to stop the mixture from sticking to you or the spoon. Shape and adjust the size of the patties.
- Gently place the patties on the preheated skillet/pan and fry until browned on both sides, or for about two minutes.
Serving suggestion: you can serve with salads, rice, dipping sauces, cucumber slices, peanuts, and shallots.
- It is always easier to add extra ingredients, but you cannot take them out if you put in too much!
- I recommend using the Mae Ploy Red Curry Paste and the Mae Ploy Sweet Chilli Sauce
- If this is your first time making Thai fish cakes, you can deep fry or pan fry a small amount of the fish cake mix to taste the mix. If you want a spicier flavour, add more of the Red Curry paste or sweet chilli sauce. If you want more saltiness, add a little more fish sauce or lemon/lime juice.
- It is easier to form the cakes as you fry them, as opposed to pre-forming them all because the mixture can be quite soft, and it is hard to pick up a pre-formed cake.
- Place cooked cakes on a cake tray or cloth to drain any excess oil as you cook.
- You may need to add more oil as you go while cooking.