Thai Fish Cake
Crispy, fragrant Thai fish cakes flavored with red curry paste and kaffir lime for a bright, savory snack or appetizer.
Servings: 2 people
Ingredients
- 8 oz fish paste 230 g, store-bought frozen fish paste
- 1/2 egg beaten
- 2 tablespoons Thai red curry paste Mae Ploy or Maesri brand
- 5 snake beans (long beans) thinly sliced
- 5 kaffir lime leaves cut into fine thin strips
Instructions
- Thaw the fish paste if frozen and place it in a mixing bowl.
- Add the beaten half egg and the Thai red curry paste to the fish paste.
- Stir and knead the mixture until smooth and the curry paste is evenly incorporated.
- Fold in the thinly sliced snake beans and the finely shredded kaffir lime leaves until distributed evenly.
- Heat oil in a deep pot or frying pan to about 350°F (175°C) for deep-frying.
- Wet your hands, scoop about a ping-pong-ball-sized portion of the fish mixture, and flatten it into a patty with your palms.
- Carefully slide the patties into the hot oil and fry in batches until golden brown and cooked through, about 2–3 minutes per side depending on thickness.
- Use a slotted spoon to transfer cooked fish cakes to a paper towel-lined plate to drain excess oil.
- Serve the fish cakes hot, paired with Thai cucumber salad or your preferred dipping sauce.
Equipment
- Mixing Bowl
- deep pot or deep frying pan
- spatula or slotted spoon
- Measuring spoons
- Knife
- Cutting Board
Notes
- If the mixture is too soft, chill it 15–20 minutes to firm up before shaping.
- Wet your hands before shaping to prevent sticking.
- Heat oil to about 350°F (175°C) so cakes cook without becoming greasy.
- Test oil temperature by dropping a small piece; it should sizzle and float.
- Fry in batches to avoid overcrowding and maintain oil temperature.