Thai Fish Cakes with Red Curry Paste
Springy white fish patties flavored with red curry paste, lime, and cilantro, pan fried until golden.
Equipment
- Food processor
- Large skillet
- Spatula
- Paper towel lined plate
Ingredients
Main Ingredients
- 1 lb white fish fillets skinless, pin boned, cut into chunks
- 3 tbsp Thai red curry paste
- 1 tbsp chopped fresh cilantro
- 1 tbsp fish sauce or low sodium soy sauce
- 1 tbsp lime juice
- 1 large egg
- ¼ cup rice flour or cornstarch
- 6 green beans finely sliced, optional
- 4 tbsp vegetable oil for frying, up to 6 tbsp
- ¼ cup sweet chili sauce for serving
- ¼ cup cilantro leaves for garnish
- 4 lime wedges for garnish
Instructions
Cooking
- Blend. Pulse the fish with the curry paste, cilantro, fish sauce, lime juice, and egg until a thick paste forms.
- Fold in. Stir the rice flour and sliced green beans into the paste in a bowl.
- Form. Scoop 1/4 cup portions and flatten each into a patty about 1/3 inch thick.
- Heat. Warm 4 tbsp oil in a skillet over medium high heat.
- Fry. Cook the patties for 2 minutes per side, until deep golden and 145 degrees F inside, then drain on paper towels.
- Finish. Fry the rest in batches, adding oil as needed, and serve with sweet chili sauce, cilantro, and lime.
Notes
Substitutions: Use cornstarch in place of rice flour and low sodium soy sauce in place of fish sauce.
Tips: Keep the fish cold and the mixture thick. Cook to 145 degrees F.
Storage: Refrigerate cooked cakes for up to 2 days or freeze uncooked patties for up to 3 months.