How to make Thai Fish Cakes -

The addition of Thai red curry paste gives these fish cakes a Thai identity.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish fillets (फिश फिले), Thai red curry paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

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For more recipes related to Thai Fish Cakes checkout Fish Cutlet, Grilled Fish Fingers, Fish Cakes With Cucumber Relish, Crispy Fried Fish . You can also find more Snacks and Starters recipes like Barley Dosa Quiche Lorraine Tandoori Fish Kababs - SKK Cheese and Olive Sandwich

Thai Fish Cakes

Thai Fish Cakes Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Fish Cakes Recipe

  • Fish fillets cut into small pieces 2

  • Thai red curry paste 2 tablespoons

  • Crushed black peppercorns 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh red chillies Thai 3-4

  • Fish sauce 2 teaspoons

  • Egg 1

  • Spring onions with greens chopped 2

  • Cornflour/ corn starch 2 tablespoons

  • Oil 2-3 tablespoons

Method

Step 1

Put fish pieces in a bowl, add red curry paste, crushed black peppercorns, salt, coriander leaves, roughly chopped Thai red chillies. Mix lightly, add fish sauce and mix again.

Step 2

Break egg into another bowl, beat it lightly and add it to the fish mixture.

Step 3

Put the mixture into a blender jar and grind to a fine paste. Transfer the paste into a bowl, add spring onions and mix well with your hands. Add cornflour and mix again.

Step 4

Heat oil in a non-stick pan.Grease your hands with some oil, divide the mixture into equal portions and shape them into medium sized patties.

Step 5

Put the patties on the pan and cook till the underside is done and golden. Flip and cook the other side similarly.

Step 6

Drain on absorbent paper.

Step 7

Arrange the cakes on a serving plate and servehot garnished with coriander leaves and a sauce of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.