Rick Stein Thai Fish Cakes Recipe

This Rick Stein Thai Fish Cakes Recipe delivers an authentic taste of Thai cuisine, combining aromatic herbs and spices with tender fish for a flavorful and satisfying dish. These fish cakes are golden on the outside, with a soft and fragrant interior that’s perfect for appetizers or a light meal. Ready in under 40 minutes, they’re ideal for a quick yet delicious treat.

What is Rick Stein Thai Fish Cakes?

Rick Stein’s Thai Fish Cakes are a traditional Thai appetizer made from minced fish, red curry paste, and fragrant herbs, all blended into a flavorful, tender patty. These cakes are slightly crisp on the outside and bursting with vibrant flavors inside.

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Why You Should Try This Recipe

• Authentic Thai Flavors: Enjoy the bold and exotic flavors of Thai cuisine with ingredients like red curry paste and fish sauce.
• Quick to Prepare: These fish cakes take just minutes to mix and cook, making them perfect for weeknight meals.
• Healthy Protein Source: Made with fresh fish, these cakes are a nutritious choice packed with protein.
• Great for Entertaining: Impress guests with a flavorful appetizer that’s easy to prepare.
• Customizable Heat Level: Adjust the amount of red curry paste to make them as mild or as spicy as you prefer.

Ingredients Needed for Rick Stein Thai Fish Cakes

• White fish fillets: 400g, skinned and roughly chopped (e.g., cod or snapper)
• Red curry paste: 2 tablespoons for spice and authentic flavor
• Green beans: 50g, finely chopped for texture
• Egg: 1 large, to bind the mixture
• Fish sauce: 1 tablespoon, adds saltiness and depth
• Sugar: 1 teaspoon, to balance the flavors
• Fresh coriander: 2 tablespoons, finely chopped for an herbal note
• Kaffir lime leaves: 2 leaves, finely sliced (optional) for extra aroma
• Oil for frying: Vegetable or canola oil

Kitchen Equipment Needed

• Mixing bowl
• Food processor
• Knife and chopping board
• Non-stick frying pan
• Tongs or spatula
• Paper towels (for draining)

Instructions to Make Rick Stein Thai Fish Cakes

1. Prepare the Fish Mixture: Place the fish, red curry paste, egg, fish sauce, and sugar in a food processor. Blend until smooth.
2. Add Vegetables: Transfer the mixture to a bowl, then stir in the chopped green beans, coriander, and kaffir lime leaves (if using).
3. Shape the Fish Cakes: Wet your hands and form the mixture into small, round patties about 2 inches in diameter.
4. Heat the Oil: Pour enough oil into a frying pan to cover the base and heat over medium-high heat.
5. Cook the Fish Cakes: Fry the cakes in batches for about 3-4 minutes on each side or until golden brown and cooked through.
6. Drain and Serve: Remove the cakes from the pan, place them on paper towels to drain excess oil, then serve hot.

What to Serve With Rick Stein Thai Fish Cakes

• Sweet Chili Sauce: A classic pairing that complements the savory fish cakes.
• Thai Cucumber Salad: Light and refreshing with a hint of sweetness.
• Steamed Jasmine Rice: A mild side that balances the bold flavors of the fish cakes.
• Fresh Lime Wedges: Adds a tangy zest to each bite.

Pro Tips for Making the Best Rick Stein Thai Fish Cakes

• Use fresh fish for the best texture and flavor in your fish cakes.
• Chill the mixture for 10 minutes before shaping to make it easier to handle.
• Wet your hands when forming the patties to prevent sticking.
• Cook in batches to avoid overcrowding the pan and ensure even cooking.
• Adjust the spice level by adding more or less red curry paste based on your preference.
• Add extra lime leaves for a more pronounced Thai aroma.
• Drain on paper towels to remove any excess oil for a crisper texture.

What are Variations of Rick Stein Thai Fish Cakes?

• Add shrimp: Mix in some chopped shrimp with the fish for extra flavor.
• Use chicken instead: Substitute fish with minced chicken for a different protein source.
• Include vegetables: Add finely chopped bell peppers or carrots for added crunch.
• Experiment with spices: Try adding a dash of turmeric or ginger for a unique twist.

How Do I Store Rick Stein Thai Fish Cakes?

• Refrigerate in an airtight container for up to 3 days.
• Freeze in a single layer on a baking sheet, then transfer to an airtight container for up to a month.
• Store in the fridge after cooking if you are planning to eat them within a day.

How Do I Reheat Rick Stein Thai Fish Cakes?

• In the oven: Reheat on a baking sheet at 180°C (350°F) for 10-12 minutes.
• On the stovetop: Warm in a non-stick pan over medium heat for a few minutes on each side.
• In the microwave: Heat for 1-2 minutes on a microwave-safe plate, though this may soften the crispness.

How Can I Make Rick Stein Thai Fish Cakes Healthier?

• Bake instead of frying to reduce oil usage and calories.
• Use low-sodium fish sauce to control the salt content.
• Add extra vegetables for more fiber and nutrients.
• Opt for lean fish like cod or haddock for a lighter dish.

Nutrition Value (per serving):

• Calories: 150 kcal
• Protein: 15g
• Fat: 8g
• Carbohydrates: 5g
• Fiber: 1g

FAQs

Can I Use a Different Type of Fish for Thai Fish Cakes?

Yes, you can use any firm white fish like cod, haddock, or tilapia for Thai fish cakes. These types of fish have a mild flavor and a firm texture, making them perfect for holding together in patties.

How Do I Keep Thai Fish Cakes From Falling Apart?

To keep Thai fish cakes from falling apart, make sure the fish mixture is well-blended and slightly sticky. Adding a binding ingredient like an egg also helps hold everything together, and chilling the mixture briefly before shaping can improve consistency.

Are Thai Fish Cakes Spicy?

Traditional Thai fish cakes have a mild to moderate level of spice, mainly from red curry paste. You can adjust the spiciness by adding more or less curry paste to suit your taste.

Can I Make Thai Fish Cakes Without a Food Processor?

Yes, you can make Thai fish cakes without a food processor. Finely chop the fish and other ingredients by hand or use a blender on a low setting. For best results, aim for a slightly chunky yet cohesive texture.

Other Recipes to Try

• Mary Berry Cranberry Sauce
• Mary Berry Chicken Supreme
• Rick Stein Leek Cannelloni

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