Thai Fish Cakes

It’s a feast of leftovers at my house, after hosting a Thai food party on Saturday evening (I’m kicking myself for forgetting to take pictures!). I was so worried there wouldn’t be enough food that I sort of  completely overdid it. I made 100 Thai fish cakes, 100 skewers of chicken satay, a large mound of papaya salad and a vat of vegetarian green curry. And that was for 15 skinny women. On top of that, a friend of mine brought two rice noodle dishes, one cold and the other warm. Plus, another made Thai coconut and mango sticky rice. In my defense, I had a handful of moms who at the last minute couldn’t make it.

My kids love Thai fish cakes, especially after dipping them in a sweet chili sauce. It’s a good thing they dig them, because in addition to having them for dinner and snack time, they’re also showing up in S’s lunch today. Fish cakes are one of the very few foods I deep fry. But they’re so quintessentially Thai and so delicious that I give myself a get-out-of-jail pass for serving them to my kids. And I make them only once or twice a year.

The secret to a good fish cake is using kaffir lime leaves. I like to throw in a few extras for extra flavor, and I use a very generous tablespoon of red curry paste. Then, I also add some minced lemongrass, even though the recipe below doesn’t call for it. Add a tablespoon of fish sauce, a beaten egg and some thinly sliced snake beans or green beans and you’re ready to mix and shape them into little patties. I deep fry them in a wok, and drain and blot them on paper towels after they’re cooked. Serve these to your family warm, and I promise they’ll think you’re a culinary goddess. But don’t forget that dipping sauce. It comes in a glass bottle, often in the international section of grocery stores and at Trader Joe’s.

Fried Fish Cakes with Green Beans (from The Food of Thailand)

Makes 30

Ingredients

1 lb. firm white fish fillets

1 generous TB red curry paste

1 TB fish sauce

1 egg

2 oz. snake beans or green beans, finely sliced

5 makrut (kaffir) lime leaves, finely shredded

peanut oil, for deep-frying

sweet chili sauce to serve

Directions

Remove any skin and bone from the fish and roughly chop the flesh. In a food processor or a blender, mince the fish fillets until smooth. Add the curry paste, fish sauce and egg, then blend briefly until until smooth. Spoon into a bowl and mix in the beans and kaffir lime leaves. Use wet hands to shape the fish paste into thin, fat cakes, about 5 cm (2 inches) across, using about a tablespoon of mixture of each.

Heat 5 cm (2 inches) oil in a wok or deep frying pan over a medium heat. When the oil seems hot, drop a small piece of fish cake into it. If it sizzles immediately, the oil is ready.

Lower five or six of the fish cakes into the oil and deep-fry them until they are golden brown on both sides and very puffy. Remove with a slotted spoon and drain on paper towels. Keep the cooked fish cakes warm while deep-frying the rest. Serve hot with sweet chili sauce.

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One Comment to “Thai Fish Cakes”

  1. My favourite type of fish cakes – these look and sound absolutely wonderful.

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