Thai fish cakes are usually eaten as a snack food, or as a side dish to a larger meal, all over Thailand. They are not too fishy in flavour, with strong hints of coriander. However, the flavour is considerably enhanced when eaten with a sweet chilli dip.
- ½ kg Boneless Fish, minced
- 1 ½ tbsp Tuk Tuk Foods red curry paste
- Root of 1 coriander, finely chopped
- 1 Egg
- 1 tbsp Fish sauce
- 1 cup Green bean, finely chopped
- Oil, for deep frying
- Blend the fish in an electric blender with chopped coriander, eggs, red curry paste and fish sauce. Transfer the fish mixture into a large bowl and then mix in the chopped beans.
- Use about 1 table spoonful of the fish mixture at a time to form a flat round fish cake. Rinse your spoon in a bowl of warm water before repeating the process to stop the mixture from sticking to your spoon.
- Heat oil over medium heat in a frying pan and deep fry fish cakes until golden brown.
- Drain on a paper towel and serve with cucumber salsa.
A cucumber salsa goes great with Thai fish cakes. For this, you will need:
- 1 cup Cucumber, sliced
- 2 Shallots, thinly sliced
- 1 Red chilli, sliced
- ½ carrot, diced
- 1 stem of coriander and leaves, chopped
- 4 tbsp Tuk Tuk Foods Hot Sweet Chilli Dipping Sauce
Combine all ingredients together and transfer onto a serving bowl.