Thai fish cakes are a common street snack in Thailand. Very flavorful compared to most Western fish cake recipes, they aren't battered, which allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten right out of the oil while they're still hot and juicy. Serve them with or without rice, accompanied by Thai sweet chili sauce, chopped cucumber, fresh cilantro, and a squeeze of lime juice. Simply delicious!
- 1 lb. fish fillets (white-fleshed, such as cod)
- 3 tbsp. coconut milk
- 2 1/2 tbsp. fish sauce
- 1/2 tbsp. chili powder
- 1/3 tsp. cumin (ground)
- 1/4 tsp. coriander (ground)
- 1/2 tsp. brown sugar
- 1/2 cup bread crumbs
- 6 makrut lime leaves (cut into thin strips, or 1/2 tsp. grated lime zest)
- 2 green onions (thinly sliced)
- 1 inch-sized knob galangal (or ginger, grated)
- 3 garlic cloves
- 1 red chili (minced, or 1/8 to 1/4 tsp. dried crushed chili)
- 1 to 2 tbsp. oil for high-temperature frying (such as peanut oil)
Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor or large chopper.
Add 1/2 cup bread crumbs, makrut lime leaf strips, green onion, galangal or ginger, garlic, and chili pepper. Pulse to combine. You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).
Scoop up a small amount in your hand (about the size of a golf ball), pat into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small and not too thick (about 2 inches in diameter and 3/4- to 1-inch thick). It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.
Heat oil; when hot enough (a bread crumb should sizzle and cook immediately when dropped in), gently set cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden brown and drain on paper towel.
Serve immediately with cucumber and Thai sweet chili sauce on the side for dipping. Top with fresh cilantro and serve with lime wedges that should be squeezed over just before eating.
- You can make the fish paste up to 24 hours in advance. Cover and set in the refrigerator, then form into cakes and fry right before eating.