Introduction
Delight your taste buds with these flavorful fish cakes, infused with the rich flavors of red curry and fresh herbs. This dish not only offers a burst of flavors but also a delightful texture, making it an excellent choice for a snack or a light meal. The addition of sweet chili sauce and lime on the side enhances the experience, making these fish cakes a true crowd-pleaser.
Detailed Ingredients with measures
1 lb (500g) skinless, boneless white fish fillets, cut into chunks
3 tablespoons red curry paste
1 tablespoon chopped cilantro (coriander) leaves
1 tablespoon fish sauce (or soy sauce)
1 tablespoon lime juice
1 egg
1/4 cup (40g) rice flour (or cornstarch)
6 green beans, finely sliced (optional)
4–6 tablespoons vegetable oil (such as canola or sunflower)
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4
Instructions
1. Place the fish, red curry paste, cilantro, fish sauce, lime juice, and egg into a food processor. Process until the fish is finely minced and the mixture forms a paste.
2. Transfer the mixture to a bowl. Stir in the rice flour and green beans (if using) until fully incorporated.
3. Measure out 1/4 cup portions of the mixture and shape them into patties about 1 cm (2/5 inch) thick.
4. Heat enough oil in a skillet over medium-high heat to cover the base (approximately 4 tablespoons).
5. Place the patties in the skillet and cook for 2 minutes on one side until deep golden brown. Flip and cook for another 2 minutes on the other side. Transfer to a plate lined with paper towels.
6. Repeat with the remaining mixture, adding more oil to the skillet as needed.
7. Serve the fish cakes with sweet chili sauce, garnished with cilantro leaves and lime wedges on the side.
Detailed Directions and Instructions
Step 1: Prepare the Fish Paste
Place the fish, red curry paste, chopped cilantro, fish sauce, lime juice, and egg into a food processor. Process the mixture until the fish is finely minced and a smooth paste is formed.
Step 2: Combine Ingredients
Transfer the fish mixture to a mixing bowl. Stir in the rice flour and finely sliced green beans (if using) until everything is thoroughly combined.
Step 3: Shape the Patties
Measure out 1/4 cup portions of the mixture and shape them into patties, each about 1 cm (2/5 inch) thick.
Step 4: Heat the Oil
In a skillet, heat enough vegetable oil over medium-high heat to cover the base, approximately 4 tablespoons.
Step 5: Cook the Patties
Once the oil is hot, place the patties in the skillet. Cook them for 2 minutes on one side until they are deep golden brown. Carefully flip the patties and cook for another 2 minutes on the other side. Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Step 6: Repeat Cooking
Repeat the cooking process with the remaining fish mixture, adding more oil to the skillet as necessary to ensure the patties cook evenly.
Step 7: Serve the Fish Cakes
Serve the fish cakes hot alongside sweet chili sauce for dipping, garnished with fresh cilantro leaves and lime wedges.
Notes
Fish Selection
Choose any skinless, boneless white fish, such as cod, haddock, or tilapia, for this recipe.
Vegetable Variations
Feel free to add other finely chopped vegetables, such as bell peppers or zucchini, for added flavor and texture.
Cooking Temperature
Ensure the oil is hot enough before adding the patties to avoid them becoming soggy. Test by dropping a small piece of the mixture into the oil; it should sizzle immediately.
Storage Tips
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven before serving.
Cook techniques
Mincing Fish
Using a food processor ensures that the fish is finely minced, making it easier to shape into patties and helping the mixture bind together well.
Mixing Ingredients
Combining the fish with red curry paste, cilantro, fish sauce, lime juice, and egg creates a cohesive mixture that enhances flavor and texture.
Forming Patties
Measuring out 1/4 cup portions and shaping them into patties of uniform thickness (about 1 cm) ensures even cooking and consistent texture.
Frying
Heating oil over medium-high heat allows for a crispy exterior. Cooking the patties for 2 minutes on each side ensures they are golden brown and cooked through.
Draining Excess Oil
Transferring the cooked patties to a plate lined with paper towels helps absorb excess oil, making for a lighter final dish.
FAQ
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but ensure it is fully thawed and drained before processing.
What can I substitute for rice flour?
Cornstarch can be used as a substitute for rice flour in this recipe.
How do I know when the patties are cooked through?
Patties should be golden brown on the outside and reach an internal temperature of 145°F (63°C).
Can I add vegetables to the mixture?
Yes, finely chopped vegetables like bell peppers or carrots can be added for extra flavor and nutrition.
How should I store leftovers?
Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet to retain crispiness.
Conclusion
The fish cakes made with white fish, red curry paste, and a blend of fresh ingredients create a delightful and flavorful dish that’s perfect as a snack or appetizer. Their crispy exterior coupled with the succulent interior makes them a hit with both adults and children. Serve them with sweet chili sauce, cilantro leaves, and lime wedges for an extra touch of flavor that enhances the whole experience.
More recipes suggestions and combination
Fish Tacos
Transform the fish mixture by shaping it into smaller patties, and serve them in corn tortillas topped with slaw, avocado, and a squeeze of lime.
Curry Fish Soup
Use the same ingredients to create a comforting fish soup by adding coconut milk and vegetable broth, garnishing with fresh cilantro and lime.
Vegetable Stir-Fry
Complement the fish cakes with a colorful vegetable stir-fry using bell peppers, broccoli, and carrots, seasoned with soy sauce for a delightful side dish.
Fish Burger
Make a fish burger by placing the cooked fish cakes in a bun with lettuce, tomato, and a tangy mayo or aioli for a delicious twist on a classic.
Curry Dipping Sauce
Mix yogurt with red curry paste and lime juice for a flavorful dipping sauce that pairs wonderfully with the fish cakes for an extra layer of taste.
