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Little Thai Fish Cakes

On the second day of Christmas my true love gave to me some little Thai Fish Cakes that everyone adores….

December 13, 2016

Little Thai Fish Cakes

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Thai Fish Cakes

Ingredients for thirty six cocktail fish cakes
dipping sauce

2Tbsp lime juice
2Tbsp fish sauce
2tsp caster sugar
½ clove garlic, crushed
2tsp grated or julienned fresh ginger
2tsp finely chopped red chilli

Fish cakes

700gm firm mild white fish fillets
2 Tbsp green Thai curry paste
2 tsp finely chopped red chilli
2 Tbsp finely chopped coriander, stalks and leaves
1Tbsp fish sauce
vegetable oil for frying

Method

  1. Make dipping sauce. Mix lime juice, fish sauce and sugar together to dissolve sugar. Add garlic, ginger and chilli. Cover and set aside for flavours to soften.
  2. Prepare components for fish cakes. Cut fish fillets into 3cm chunks. Place into food processor bowl. Whiz briefly until minced.
  3. Add curry paste, chopped chilli, chopped coriander and fish sauce.
  4. Pulse to mix components together.
  5. Use #60/10ml mini ice cream scoop to make about 36 pieces. Compact mix firmly into scoop to ensure fish cakes stay together whilst being cooked.
  6. Using damp hands roll each portion into neat balls.
  7. Press each ball with moistened fingertips into about 1cm thick ’cakes’. Place on non stick paper lined tray. (Cover and refrigerate for up to 24 hours if pre-preparing).
  8. To cook, place large frying pan over medium high heat. When hot add about 3 tablespoons vegetable oil.
  9. Fry fish cakes in 2 batches for a couple of minutes each side until lightly golden. Heat may need to be turned down during cooking so cakes cook through without becoming over-coloured.
  10. Remove fish cakes once cooked and springy to touch onto absorbent paper. Allow to rest for one minute.
  11. Serve warm fish cakes with sauce to dip.

Cooks notes

  • Use red curry paste in place of green for a sweeter result. Green paste gives a fresh flavour but can be hotter than red.
  • We recommend Simon Johnson brand of curry paste available at all good food stores.
  • Try replacing fish with minced chicken.
  • Make these cakes larger in size, serve as a main meal with a crunchy Asian salad and steamed rice. Use dipping sauce as salad dressing.
  • The fish cakes are best cooked close to serving. They are not suitable to freeze as they become water logged.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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