Delicious Thai Fish Cakes : ทอดมันปลา

In Thailand, we use Featherback fish (Notopterus chitala) to make fish cakes because of its delicious taste. The Featherback fish live in freshwater found in calm waters and rivers throughout Thailand and neighboring countries. The largest Featherback fish found is 1 meter long and weighs about 15 kilograms. Thai people like to eat Featherback fish and also used it for productionFish Cakesor Fish balls. The selling price of the Featherback fish in the market is high because of its delicious taste and also favorite for raising beautiful fish.

I am living abroad hard to find Featherback fish to make the original Thai fish cakes because it is an imported product and the price is a bit high. Therefore, I try to use local fish like cod and haddock to make Thai fish cakes. It a delicious and is easy to find in supermarkets. There are many recipes for fish cakes. Mostly use long bean beans, but this recipe uses canned sweet corn. It has the aroma of shredded kaffir lime leaves and mellowness with our homemade red curry paste. If you don't like sweet corn, you can also use green beans instead. If you don't love to eat fish, let's try Pork pancakes, click here for recipe

You can use Thai red curry paste from the supermarket or online shopping store . You can add more or less spicy as you like. But usually, the pork pancakes are not very spicy because we serve them like an appetizer menu with sweet chili sauce or plum sauce. Let's cook.

Delicious Thai Fish Cakes

Thai Fish Cakes is quick and easy to cook but delicious. It's a starter dish and can be served as the main course with rice.

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Prep Time 20

Cook Time 20

Resting Time 30

Course Appetizer, Main Course

Cuisine Thai

Servings 6 people

Calories 220 kcal

Equipment

1 Food Processor

Ingredients

450 g Cod fillets, or Haddocks fillets
35 g red curry paste
165 g sweet corn or green beans, chopped
2 medium eggs
1 tbsp fish sauce
2 tsp sugar
2 tbsp chopped kaffir lime leaves, midribs removed, thin sliced

Instructions

Cut the fish fillet into small pieces. (remove the skin and fish bone)
Blend the fish fillet finely, add sweet corn or green beans, egg, fish sauce, red curry paste, sugar, and shredded kaffir lime leaves, and blend until it forms the paste.
Scoop a small amount of the mixture and put it in the microwave, then taste to add more to your liking.
Place the blended mixture in the refrigerator for at least 30 minutes.
Use a wok or a pot over medium heat, and add vegetable oil ( deep-fried). When the oil is heated, scoop 1 tbsp of fish cakes, make a circle, and put it into the pan.
Fry for about 2 minutes on each side, or notice that it's cooked well on both sides.
Serve hot with sweet chili sauce or sweet plum sauce.