Thai Fish Cakes

7 Oct

If anyone likes Thai food…this is a recipe you will absolutely love. Both PD and I love Asia; I spent a fair few years growing up in Taiwan, and was lucky to have the opportunity to travel around Thailand quite a bit. The flavours are immense, and most of the cooking is incredibly healthy. I treated PD to a Thai cooking course for his birthday a couple of years ago, and one of the dishes which we learned how to cook was Thai fishcakes. I don’t mean to sound bigheaded, but they really were the best fishcakes that I’ve ever tasted (it was of course, all down to the authenticity of the teacher!), and I’ve generally been disappointed when eating them at restaurants since. I think the secret is that they need to be fresh and they need to be served straight away. With the likes of high street stores such as Sainsburys/Tesco selling Kaffir lime leaves now, there really is no excuse not to give it a go. Try them, I can assure you, you will NOT be disappointed. This is one of my absolute favourite dishes; if you’re ever at my house and I serve these up, you better be quick. I have a genuine problem when it comes to these little amazing nibbles – I just eat them until they are gone. Rapidly. With sweet chilli sauce.


They are fantastic as a starter, or if you’re having some drinks and fancy a good nibble to go alongside. This dish will make you VERYYYYYYY popular – your friends will be raving about it forever. It’s seriously impressive, and surprisingly easy to execute. Try it with a Riesling or a Gewürztraminer – something crisp and dry but with a little bit of sugary goodness really works well with the Thai flavours. Nom nom nom……

If you need to, you can prepare the mixture and shape them into little cakes the night before, then get a couple of pans of oil on the go on the night to make sure they’re all ready at the same time. As long as they are served fresh out of the pan, they should still taste as amazing!

This recipe comes from Bill Granger’s ‘Everyday Asian‘ book; PD has cooked a couple of things from this book now and they’ve always turned out really nicely. The recipes generally use ingredients which you can actually procure locally, not bizarre ingredients which you’d need to drive around for hours and/or understand the intricacies of the Thai language to be able to find! Definitely a thumbs up for this book.

Recipe (makes 24….I can almost guarantee only 20 will make it to the table, ahem…..)

  • 500g boneless, skinless fleshy white fish, roughly chopped
  • 3 tbsp red curry paste
  • 1 tsp granulated sugar
  • 2 tbsp fish sauce
  • 6 Kaffir lime leaves, finely sliced (or finely grated zest of 2 limes)
  • 60g green beans, thinly sliced
  • 80ml light-flavoured oil (e.g. rapeseed or vegetable)

Blend fish in food processor until smooth, scraping the sides down once or twice. Add the curry paste and pulse with the sugar, fish sauce and lime leaves.

Scrape into a large bowl, add the beans and stir to combine. Take a handful of the mixture and throw against the side of the bowl to firm the proteins, repeating a few times until the mixture is noticeably firmer (this does actually work!).

With moistened hands, form slightly heaped teaspoonfuls of the mixture into discs. Heat the oil in a large non-stick frying pan over medium heat, and fry in batches until browned and cooked through (use the picture as a guide if you’re not confident about how brown they should be).

Drain onto kitchen paper and serve with sweet chilli sauce, or cucumber relish.


One Response to “Thai Fish Cakes”


  1. Quick Prep-ahead Party Nibbles « DrinksAndNibbles - December 10, 2012

    […] – Spicy Pork Balls – Thai Fish cakes […]

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