Description
These delicious fish cakes are made with fresh white fish, red curry paste, and vibrant herbs, then fried until golden. Perfect as an appetizer or main dish, they are served warm with sweet chili sauce for dipping, enhancing their spicy and savory flavors. Enjoy a burst of freshness with every bite!
Ingredients
Scale
- 400g white fish fillets (such as cod or haddock), skinless and boneless
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 egg
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green beans, finely chopped
- 1 tablespoon kaffir lime leaves, finely shredded (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Lettuce leaves, for serving
- Sweet chili sauce, for dipping
Instructions
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- Start by preparing your fish. I like to use fresh white fish fillets, but you can also use frozen ones if thats what you have on hand. If using frozen, make sure to thaw them completely and pat them dry with a paper towel to remove excess moisture.
- Next, cut the fish fillets into smaller pieces. This will make it easier to blend them into a smooth paste later. I usually cut them into 2-inch chunks.
- In a food processor, add the fish pieces along with the red curry paste, fish sauce, lime juice, brown sugar, and egg. The egg acts as a binder, helping the fish cakes hold their shape during cooking.
- Blend the mixture until it becomes a smooth paste. You want it to be well combined but not over-processed. A few small chunks of fish can add a nice texture to the cakes.
- Once blended, transfer the mixture to a large mixing bowl. This is where well add the fresh ingredients.
- Stir in the chopped cilantro, finely chopped green beans, and shredded kaffir lime leaves (if using). These ingredients add freshness and a burst of flavor to the fish cakes.
- Season the mixture with salt and black pepper. Taste a small amount to adjust the seasoning if necessary. I usually find that the fish sauce adds enough saltiness, but its always good to check!
- Now that our fish mixture is ready, its time to shape the fish cakes. I like to use my hands for this part, but you can also use a spoon if you prefer.
- Wet your hands with a little water to prevent the mixture from sticking. Take a small amount of the fish mixture (about 2 tablespoons) and shape it into a patty. Aim for about 1/2 inch thick. Repeat this process until all the mixture is shaped into cakes. You should get around 12-15 fish cakes, depending on the size.
- Place the shaped fish cakes on a plate or a baking sheet lined with parchment paper. This will make it easier to transfer them to the frying pan later.
- Serve the fish cakes warm with a side of sweet chili sauce for dipping. The sweetness of the sauce complements the spicy and savory flavors of the fish cakes beautifully.
- Garnish with additional cilantro if desired, and enjoy your delicious homemade fish cakes!
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Notes
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- Feel free to customize the recipe by adding other vegetables or herbs that you enjoy.
- If you prefer a spicier kick, you can add more red curry paste to the mixture.
- These fish cakes can be made ahead of time and frozen. Just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
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- Prep Time: 20 minutes
- Cook Time: 20 minutes