Thai · Dinner
Fried Fish Cakes
Thai fried fish cakes made from minced white fish pounded with red curry paste, kaffir lime leaf, and snake bean, then shallow-fried until golden and crisp. Bouncy inside, browned outside, and served with a sweet-tangy cucumber relish spiked with roasted peanuts, fresh chili, and rice vinegar for dipping.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
402Calories
34.2gProtein
22.9gFat
14.8gCarbs
8.4gSugar
2.1gFiber
987mgSodium
249mgChol
3.5gSat Fat
625mgPotassium
88mgCalcium
2.3mgIron
1.8mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the white fish dry and mince finely on a cutting board until it forms a rough paste, then transfer to a mixing bowl.
2
Build
Add the red curry paste, fish sauce, egg, snake bean, kaffir lime leaf, and sugar to the bowl and mix by hand for 2–3 minutes until sticky and cohesive.
3
Chill
Cover the bowl and rest in the fridge for 15 minutes until firm enough to shape without sticking.
4
Fry
Heat the vegetable oil in a small frying pan over medium heat, then shallow-fry the 4 patties for 3–4 minutes per side until deep golden brown and firm.
5
Plate
Lift the fish cakes onto a paper towel-lined plate, scatter cilantro on top, and serve with the cucumber relish. For the relish: stir rice vinegar, sugar, and water over low heat for 1 minute until sugar dissolves, then mix in the chili, peanuts, and sliced cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish
- 2 tbsp2 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 22 small eggs
- 4 tbsp60g snake bean
- 44 kaffir lime leaves
- 2 tsp2 tsp sugar
- 1/2 cup120ml vegetable oil, for shallow-frying
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp sugar
- 2 tbsp2 tbsp water
- 2 tsp2 tsp chili-fresh
- 2 tbsp20g roasted peanuts
- 2 tbsp2 tbsp cilantro leaves, for garnish
