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Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, thai fish cakes. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
What Thai Fish Cakes taste like The main flavouring in Thai Fish Cakes is red curry paste, so if you love Thai Red Curry, fish and food made to be eaten with hands, then this has got your name written all over it! The unique thing about these fish cakes is the texture. It's like Asian fish balls, kind of spongey. Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil.
Thai Fish Cakes is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Thai Fish Cakes is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook thai fish cakes using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Fish Cakes:
- Get 250 grams Haddock
- Make ready 1 large egg
- Make ready Pinch salt (optional)
- Prepare 45 grams red Thai curry paste
- Prepare 5 green beans
- Get 2 spring onion
- Prepare 1 tablespoon chopped green chilli
- Make ready 1 tablespoon freshly squeezed lime juice
- Take 3 tablespoons coriander leaves
Thai fish cakes are a common street snack in Thailand. Very flavorful compared to most Western fish cake recipes, they aren't battered, which allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten right out of the oil while they're still hot and juicy. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves.
Instructions to make Thai Fish Cakes:
- Cut the fish into chunks and dry with paper towel.
- Thinly cut the Green Beans and Spring Onion (about half a cm) and set aside in a bowl. This will be used in a later step
- Put everything apart from the Green Beans and Spring Onions into a food processor and turn it on until it is minced to a fine texture. Do not blend it to a paste.
- Transfer to a bowl and mix in the spring onion and the green beans
- Create your fishcakes and wrap in cling film. You should be able to make 8 reasonable sized fishcakes.
- Put the fishcakes into the fridge for about an hour to firm up.
- Put about a cm of sunflower oil into a pan and cook the fishcakes until dark golden brown on both sides.
These cakes are best eaten right out of the oil while they're still hot and juicy. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. Form mixture into four fish cakes, ¾" thick. Plate as pictured on front of card, garnishing with remaining Sriracha, remaining cilantro, and a lime.
So that’s going to wrap it up for this exceptional food thai fish cakes recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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