Thai Fried Fish Cakes

5.0 from 14 reviews

Author: Anita Jacobson

Categories: Side Dish Snack

Cuisines: Thai

Ingredients: Seafood

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 12 fish cakes

Ingredients

• 450 gram (1 lb) white fish fillet, such as swai/dory, catfish, cod, or tilapia.
• 3 cloves garlic, minced
• 1 egg
• 2 teaspoon fish sauce
• 4 teaspoon Thai red curry paste
• 1 1/2 teaspoon coconut palm sugar
• 1/2 teaspoon ground white pepper/black pepper
• 2 scallions, thinly sliced
• 1 lemongrass, white part only, minced
• 3 kaffir lime leaves, finely chopped
• 4 stalk cilantro, finely chopped (~ 2 tablespoon)

Instructions

1. Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste.
2. Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed.
3. Heat 2 inches of oil for deep frying over medium heat.
4. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), scoop about 2 tablespoons of fish paste and gently drop into the hot oil to fry. (Note 1)
5. Fry until the fish cakes turn golden brown. It only takes a very short time to fry the fish cakes, so you must be vigilent not to let the fish cakes becoming too brown. It took me about 1 minute to get the desired doneness.
6. Remove fried fish cakes from hot oil and drain over a wire rack over a baking tray, or a stainless steel strainer/colander over a mixing bowl.

Notes

• (1) I use a medium cookie scoop per fish cake. You can shape them into patties, or just leave them roundish like what I did.