Thai fish cake recipe
The secret of the best fish cake recipe lies here!!!
This Thai fish cake recipe is
different from the one of the english
called fish cake or fish patty.
Rather then mixing the fish meat
with some potato and coat with batter and fry,
Thai fish cake using the meat of fish solely
combining with some seasoning.
So it becomes quite elastic and with the taste filled
inside of the cake, it's hard for anyone to resist it.
Thai fish cake
- 500g of white firm fish (such as Monk fish,
Ling or blue cod)
- 2 tablespoon of Fish sauce
- 50g of raw shrimps or prawns pealed
- 2 teaspoons of sugar
- 2 tablespoons of Thai red chili paste.
- Oil for deep fry
- Sweet chili sauce for dipping
Flatten the prawns by using the knife and chop them finely.
Chop the fish into a small pieces then put the fish into the food processor.
Add fish sauce, sugar, red chili paste, prawns. Process all the mixture at high speed around 3-4 minutes until it is smooth.
Heat up the oil at around 180
Take tablespoons of the paste and shape into small flat pieces.
Slice the fish paste into the hot oil, fry until golden brown.
(it would take around 2-3 minutes).
Removed the fish cakes form the oil and drain on
the kitchen paper.
Serve hot with sweet chili sauce.
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