- Yield : 8-10 pieces
- Servings : 4-6 plates
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
This classic fish cakes recipe is easy to make and goes down like a treat as a snack or along with drinks. Like a lot of Thai and Vietnamese dishes it has a great balance of sweet, spicy and savory flavours.
- 200 grams firm kingfish
- 1 egg
- 1 tablespoon red curry paste
- 2 leaves kaffir lime leaves
- 6-8 french beans finely chopped
- 1 teaspoon fish sauce
- half a teaspoon of sugar
- pinch of pepper powder
- red peppers and greens for dressing
Remove the spine of the kaffir lime leaves and finely chop them. Dice the beans in thin and small pieces. In a mixing bowl, combine the egg, red currypaste, kaffir lime leaves, beans, fish sauce, sugar and pepper powder.
Add minced fish and mix together well. Prepare into fish cakes - small flat round shaped cakes.
In a wok, add oil and deep fry the fish cakes until golden brown. Serve hot.
Bangkok Thai Cooking Academy
1.You can use any other firm white fish fillets.