Hawker Style Thai Fish Cakes
Just like the incredible fish cakes from the streets of Thailand and so easy to make!
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- 6 Comments
Ready Time
17 mins
17 mins
Preparation
15 mins
15 mins
Cooking
2 mins per Batch
2 mins per Batch
Serves
6-8 as part of an appetiser
17 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
2 mins per Batch
Cooking
Cooking
6-8 as part of an appetiser
Serves
Serves
Ingredients
- 600g white fish fillets, such as red fish fillets or snapper
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons white sugar
- 1 egg white
- 2 kaffir lime leaves, thinly sliced
- 80g green beans, finely sliced
- 1 carrot
- 1 Lebanese cucumber
- Salt
- Peanut oil for deep frying
Dipping sauce
- ½ cup (110g) sugar
- 1/3 cup (80ml) white vinegar
- 1 tablespoon fish sauce
- 1 long red chilli, finely chopped
- 1/4 cup chopped coriander
Method
- To make the dipping sauce, combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved; increase heat and bring to the boil. Stir in fish sauce, chilli and coriander and cool completely.
- Assemble the food processor using the variable slicer. Thinly slice carrots and cucumber. Sprinkle with salt and allow to sit for 10 minutes. Rinse and pat dry.
- Assemble the processing bowl using the Quad blade. Cut fish into large cubes and place into the processing bowl along with curry paste, fish sauce, sugar and egg white. Place lid on bowl. Pulse until ingredients are combined.
- Carefully remove Quad blade and mix through finely shredded kaffir lime leaves and sliced green beans.
- Heat oil in a deep fryer or wok.
- Drop tablespoonful amounts in the hot oil in batches and cook for 1-2 minutes on each side or until fish cakes are golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes and serve with dipping sauce, cucumber and carrot and lime wedges.
Comments
I am making these tomorrow for good friday. Hope they taste as good as they look.
Hi Carol, We promise you will love them! We love the Volcom brand Red Curry paste which is available from the supermarket if you're in Australia. Also the tip is not to over process the mixture so it doesn't go rubbery!
I made them yesterday. Very good. Except that i thought that they might have even too rubbery. Now I see that I might have over processed the mixture. Will try again, and this time not so heavy handed with the mixing,
Hi David, definitely process less! They shouldn't be rubbery at all!
They looked so good and easy to make. Im making them on good friday instead of just fish.
have just bought Kitchen Wizz Pro - how long should you process above ingredients for please ?