This recipe is super easy and doesn't take long to make (If
you have a food processor) but the outcome is delicious. I often make a lot of
fish paste and put it in a fridge then pull it out and fry it anytime I want
(It will last for a couple of days in the fridge). These fish cakes tasted
exactly the same as what I used to have in Thailand so if you make sure you
have all the ingredients right such as Thai red curry paste, Thai fish sauce, you
can't go wrong.
Note:
The best way to get a nice spongy texture for fish cakes is to use frozen fish rather than blending the fish with ice in a food processor.
Make sure you don't over process the fish paste because it will become rubbery
Note:
The best way to get a nice spongy texture for fish cakes is to use frozen fish rather than blending the fish with ice in a food processor.
Make sure you don't over process the fish paste because it will become rubbery
Make 20-25 pieces
Ingredients:
500g Frozen fish fillets of
your choice (I used Basa fillets).
60g Thai red curry
paste (Mae Ploy Brand preferable).
1 ½ table spoons
of fish sauce (Tiparos or Squid brand).
2 teaspoons of raw
or brown sugar.
1 egg.
60g Snake beans
thinly sliced at an angle.
5g Very finely
shredded Kaffir lime leaves.
Directions:
Prepare all the vegetables. Slice the snake beans at an angle.
Stack Kaffir lime leaves together and roll them tightly then slice them very
very finely.
Pull out the fish from the freezer and put it in warm to hot
water for 2-3 minutes to partly defrost. Cut it into big chunks (about 5-7cm
wide) then put in the food processor for 1-2 minutes. Add the Thai red curry
paste and the egg and continue processing the fish for a further 30 seconds.
Add the fish sauce and sugar then process the fish paste for another 30
seconds.
Scoop the fish paste into a big bowl using a spatula. Stir
in the snake beans and Kaffir lime leaves. Mix it well. If you're not going to
fry all the fish paste then remove it into a smaller bowl and cover it with
cling wrap.
To fry:
Choose a big, shallow pan as you're going to fry about 4-5
pieces at a time. Fill a pan with 1½ cups of vegetable oil on low to medium
heat.
Fill half of a bowl with luke-warm water. Wet your hands to
prevent the fish paste from sticking to your hands. Scoop about 2 table spoons
of the fish paste into your palm then start shaping it into a pattie.
Put 4-5 patties into a pan making sure they are not too
close together. Fry for 1 minute per side or until they look orange (make sure
they don't burn or become too brown). Taste and make sure there isn’t any uncooked
fish paste in the middle. Repeat this process until all the fish paste has been
used up or else cover what’s left and store it in the fridge.
Enjoy!!!!
