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How To Make Thai Red Curry Fish Cakes

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How To Make Thai Red Curry Fish Cakes
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The Thai Red Curry Fish Cakes Recipe can be served as a appetiser or as an accompaniment to a main meal. A pleasurable treat for any anybody, anytime! Savour our Thai Red Curry Fish Cakes recipe. Enlarge The Thai Red Curry Fish Cakes Recipe can be served as a appetiser or as an accompaniment to a main meal. A pleasurable treat for any anybody, anytime! Savour our Thai Red Curry Fish Cakes recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
5 minutes
Total Time:
25 minutes

Step 1: Make the red curry paste

  • 200 g cod fillet
  • 200 g squid
  • 2 tsp sugar
  • 1 tbsp fish sauce
  • 60 g green beans cut into fine dice
  • ½ a beaten egg
  • vegetable oil for deep frying
  • for the curry paste:
  • 10 to 15 red chillies dried, soaked in water until soft
  • ½ tsp coriander seeds, dry roasted in a pan for 2-3 minutes
  • 2 sterns of lemongrass
  • 6 garlic cloves, peeled
  • 60 g shallots, sliced
  • 3 tbsp ginger, sliced
  • lemon or lime zest
  • 2 tsp salt
  • 2 tsp pepper
  • 1 food processor
  • 1 plastic container for the chilli paste
  • 1 bowl
  • 1 pan for frying
  • 1 plate with kitchen paper
  • 1 plate for serving
  • 1 slotted spoon

Step 2: Process the fish

Put the cod and squid in the food processor and blend until you have a smooth paste.

Step 3: Mix in the ingredients

Add 1 tablespoon of curry paste, the fish sauce and the sugar to the fish mixture and blend well. Then transfer the mixture to a bowl.

Step 4: Add the other ingredients

Put the chopped beans and the egg into the bowl with the fish mixture and combine well.

Step 5: Shape the fish cakes

Using about 50g of mixture for each fish cake, roll it into balls and then flatten into discs about 5mm thick.

Step 6: Cook

Deep fry the fish cakes in vegetable oil heated to about 180ºc for about 3 minutes.

Step 7: Drain

Remove the fish cakes from the oil and drain them on kitchen paper.

Step 8: Serve the fish cakes

Place on a serving dish with lemon for garnish.
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Tips & Comments
  1. ngieen

    never use coocked fish, the meat should be uncooked. add a lot of fine kfir lime leaves in adition to the long beans, and eat it with AJAT rather than lemon. AJAT is a cucamber, chilli, vinger, sugar and water salad.