Rick Stein Thai Fish Cakes Recipe
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.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Ingredients
- 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
Instructions
- Prepare the Fish Mixture: Place the fish, red curry paste, egg, fish sauce, and sugar in a food processor. Blend until smooth.
- Add Vegetables: Transfer the mixture to a bowl, then stir in the chopped green beans, coriander, and kaffir lime leaves (if using).
- Shape the Fish Cakes: Wet your hands and form the mixture into small, round patties about 2 inches in diameter.
- Heat the Oil: Pour enough oil into a frying pan to cover the base and heat over medium-high heat.
- Cook the Fish Cakes: Fry the cakes in batches for about 3-4 minutes on each side or until golden brown and cooked through.
- Drain and Serve: Remove the cakes from the pan, place them on paper towels to drain excess oil, then serve hot.