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Thai fish cakes
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Ingredients:
  • 500g skinless redfish fillets, bones removed, roughly chopped
  • 56.00 gm red curry paste
  • 4 snake beans, trimmed, chopped
  • 3 makrut lime leaves, spine removed, finely shredded
  • vegetable oil, for deep-frying
  • 62.50 ml white vinegar
  • 74.25 gm white sugar
  • 1/2 Lebanese cucumber, deseeded, finely chopped
  • 1 long red chilli, deseeded, finely chopped
  • 12.20 gm fish sauce
  • 40.00 ml roasted peanuts, finely chopped
Instructions:
  • Prepare a flavorful dipping sauce by gently heating 1/2 cup of cold water, vinegar, and sugar in a small saucepan over low heat. Stir the mixture for 4 minutes until the sugar dissolves, then bring it to a simmer. Let it cook for an additional 5 minutes until it thickens slightly. Take it off the heat and mix in cucumber, chili, fish sauce, and peanuts. Stir well to combine, then allow it to cool off.
  • Prepare a large baking tray by greasing and lining it. Combine fish, curry paste, fish sauce, egg, and sugar in a food processor, and process until fully mixed. Transfer the mixture to a bowl, then mix in beans and makrut lime until well combined.
  • Shape the mixture into sixteen 2cm-thick patties, using 2 tablespoons of mixture for each. Place the patties on a prepared tray and refrigerate for 1 hour, if possible.
  • Fill a wok with oil until one-third full. Heat over medium heat until hot. Cook fish cakes in batches, turning occasionally, for 5 minutes or until golden brown and fully cooked. Serve with dipping sauce.

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