Thai Style Fish Cakes

November 27, 2013

A most well-known appetizer and party treat in Thai cuisine! You can make the cakes in a large batch and enjoy them for multiple times: freeze the cakes after cooking and cooling them, and just unfreeze them when it is the time to serve - definitely convenient!

Fish cake:
20 oz. fish fillet (any variety with white meat)
5 oz. red curry paste
5 T. fish sauce
1 egg
5 oz. long beans
3 oz. tapioca starch
1/2 oz. baking powder
1/oz. coconut palm sugar
1/4 oz. lime leaves
Enough oil for deep frying (about 20 oz.; actual consumption is about 6 T.)
*6 T. for computing nutrition information
Dipping sauce:
4 oz. water
5 T. sugar
1 T. vinegar
1 tsp. chili powder
1 oz. peanuts
1 1/2 oz. cucumber
1/2 oz. coriander

Mince the fish fillet, beat the egg and finely slice the long beans and lime leaves. Fully blend all the cake ingredients. Use the mixture to make flat cakes of 2” diameter. Heat the oil in a wok, and fry the fish cakes (8-10 in a batch) for 2-3 minutes until they turn golden. Take out the cakes and drain the oil on kitchen paper. Finely chop the peanut and coriander. Thinly slice the cucumber. Mix the water, sugar and vinegar and boil the mixture for 2 minutes. Take out the mixture and blend it with the chili powder, peanuts and cucumber. Spread the coriander on top of the sauce before serving. Serve the dish with hot cakes and cool sauce. If frozen cakes are used, unfreeze them and then heat them over the oven or in the microwave oven.

Nutritions

Calories
33

Sodium
260mg
10% DV

Fat
0.6900000000000003g
1% DV

Protein
2g
5% DV

Carbs
4g
1% DV

Fiber
0.5g
2% DV