Now we made these Thai fish cakes months ago but at the time, it didn’t occur to me to do a recipe post about them. We made them again the other day because honestly, they are the most amazing things I have ever tasted! I am salivating just thinking about them so there’s no way I couldn’t write a food blog about them and share the recipe with you all. these are perfect as either part of a main meal or even on their own as a snack.
What you’ll need
A food blender and frying pan
450g white boneless fish fillets
45g rice flour or cornflour
1 tablespoon fish sauce
25g chopped fresh coriander
3 teaspoons Thai red curry paste
1-2 small chillies, finely chopped
2 spring onions, chopped
Sweet chilli sauce to serve (optional)
What to do
1) Cut the fish into small chunks, put in the blender/food processor and mix until smooth
2) Add the rice/cornflour, fish sauce, egg, curry paste and the chopped coriander, spring onions and chilli (we used 1 and a half chillies but you can use up to 2 if you prefer it spicier!) and mix
3) Transfer into a separate bowl then with wet hands, make into patties or “fish cake shapes” and set aside
4) Heat the oil in a pan – you’ll be able to tell when it’s done when a cube of bread browns in no more than 15 seconds
5) Cook the fishcakes 4 or 5 at a time (depending on the size of your pan!) until golden brown and slightly crispy on both sides. Serve and enjoy!
These are so easy to make and they also offer a lot of leeway on your own preferences; for example, if you would prefer them crispier, you can leave them in the pan slightly longer or if you’d rather them spicier, you can add more chillies. These are definitely the tastiest things we’ve ever made and they go fantastically with potato wedges and salad!