Fish Cakes can often be considered bland and unexciting, but not when it comes to THAI Fish Cakes! These delectable delights are a classic Thai street food and a personal favorite as a starter at Thai restaurants, right alongside Chicken Satay.
The fantastic news is that making THAI Fish Cakes at home is surprisingly easy. With just a few key ingredients like fish, red curry paste, egg, rice flour, and fish sauce, you’re all set. Simply blend the ingredients, form into patties, and pan fry to perfection! Enjoy the wonderful flavors of Thai cuisine right in your own kitchen!
Thai fish cakes
Absolutely! Thai restaurants often feature Thai Fish Cakes and Thai Chicken Satay with Peanut Sauce as popular appetizers. While they are undeniably delicious, ordering them can sometimes be disappointing due to their relatively high prices for small portions.
However, the good news is that making these appetizers at home can be a much more cost-effective and satisfying option. By preparing them yourself, you can save up to 80% compared to restaurant prices, and you have the freedom to make larger quantities and adjust the flavors to your liking. Homemade versions can be just as tasty as the takeout, giving you the joy of enjoying these Thai delicacies without breaking the bank!
What Thai Fish Cakes taste like
If you’re a fan of Thai Red Curry, fish, and finger foods, then Thai Fish Cakes are the perfect choice for you!
The star ingredient in these fish cakes is the red curry paste, which infuses them with the delightful flavors of Thai cuisine. These fish cakes have a unique texture that resembles Asian fish balls—slightly spongey. Though the term “spongey” might not immediately sound appetizing, it’s the best way to describe the texture.
The texture of these fish cakes sets them apart from other pattie-shaped dishes like fritters and sausage patties. It’s not unpleasant at all, just different and adds to the overall charm of these delectable Thai delights. If you’re up for a culinary adventure that combines the goodness of Thai Red Curry with a delightful finger-food experience, these Thai Fish Cakes are calling your name!
The BEST Thai Red Curry Paste – Maesri
When making recipes that require just a few tablespoons of curry paste, I find it convenient to use store-bought rather than making homemade Red Curry Paste.
The standout and best store-bought Thai Red Curry Paste, in my experience, is from the brand called Maesri. It’s also my go-to choice for Thai Green Curry. Compared to other brands, Maesri delivers a more authentic flavor profile and isn’t overly sweet.
You can find Maesri’s Thai Red Curry Paste sold in small, affordable cans for approximately $1.30, making it the most budget-friendly option available. You can purchase it in various Australian large grocery stores like Coles, Woolies, and Harris, as well as in Asian grocery stores. For those in the US, it’s also available on Amazon at a competitive price.
How to make Thai Fish Cakes
- Place fish, red curry paste (homemade or store bought), cilantro/coriander, egg, lime juice and fish sauce in a food processor, whizz to mince;
- Mix in rice or cornflour (cornstarch) and green beans; and
- Form patties and cook.
Simple, right? Do you really need me to write out the whole recipe for you??? (Don’t worry, I did! I always do!)
A note on authenticity!
Thai Fish Cakes are an iconic Thai street food widely enjoyed throughout Thailand, from bustling Bangkok to the beautiful tourist islands like Phuket and Koh Samui (I’m really longing to go back and experience Thailand again!).
While staying true to the essence of authentic Fish Cakes made in Thailand, I do incorporate two slight differences:
- Use of rice flour – In traditional Thai recipes, fish paste, which is starchy fermented fish, is employed, yielding a smooth paste. This paste is then vigorously beaten (up to 30 minutes by hand!) to activate the starch, resulting in wonderfully bouncy and spongey fish cakes. However, in Western countries, we achieve a similar texture by starting with fish fillets, mincing them, and combining them with rice flour or cornflour (cornstarch).
- No deep frying – Unlike the traditional method of deep frying used in Thailand and many restaurants, I choose to pan fry the fish cakes. I firmly believe that pan-frying doesn’t compromise the flavor or texture significantly, making it a healthier and equally delicious alternative.
By embracing these adjustments, we can relish these scrumptious Thai Fish Cakes with just as much delight and satisfaction!
How to serve Thai Fish Cakes
A convenient option for a dipping sauce that closely resembles what you’d find at Thai restaurants is a simple store-bought bottle of Sweet Chilli Sauce.
Thai Fish Cakes are typically enjoyed as a starter at Thai restaurants. However, if you want to turn it into a complete meal, consider serving them with the following side dishes:
- Steamed Jasmine rice
- Thai Fried Rice
- Pineapple Fried Rice
- Coconut Rice
- Crunchy Asian Slaw – an all-around Asian salad that complements various Asian cuisines
- Asian Sesame Dressing – perfect for fresh salads or steamed vegetables
I truly hope you give these Fish Cakes a try, and I’m confident that with just one bite, you’ll be taken aback by their familiar and authentic flavors, reminiscent of what you savor at Thai restaurants! Enjoy!
