Featherback fish is easily the most common catch these tasty snacks, present in markets throughout Thailand. This Thai fish cake recipe could be offered like a bite-sized snack, folded into balls and skewered alongside a dipping sauce, or offered in bigger portions like a primary dish. Wandee Culinary School also suggests smearing the uncooked fish cake paste on the slice of bread and deep-frying the entire slice like a crispy snack resembling Thai fried bread with pork. Kaffir lime leaves and wing beans (or eco-friendly beans) enliven this Thai fish cake recipe, and deep-fried sweet tulsi leaves create a perfect garnish. To maintain your fish cakes from getting too oily, lightly squeeze all of them with chopsticks because they fry.
Ingredients
- 2-3 tbl red curry paste
- 1 cup (200 grams) fish fillet
- 1/4 cup wing beans or eco-friendly beans, sliced
- 1 tablespoon kaffir lime leaves. finely sliced
- 3 cups vegetable oil
For that seasoning mix
For that vinegar and cucumber dipping sauce
- 3/4 cup sugar
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 tablespoon fresh red spur chilis, pounded
- 1 cucumber, sliced
- 1 tablespoon roasted peanuts. crushed
Preparation
- Dip both hands in salted water, then rely on them to mash the fish filet from the side of the mixing bowl, until it might be a sticky paste. This will make the fish soft.
- Add some curry paste towards the mashed fish and then beat for 5 minutes. Add some seasoning sauce, sliced beans, and kaffir lime leaves. Mix together. Shape the fish cake into small balls and flatten.
- Deep-fry the cakes on the low heat until they're golden. Remove in the oil and let drain. Serve using the vinegar-cucumber dipping sauce.
To help make the dipping sauce
- Mix together the vinegar, salt, sugar, and chili pepper together. Heat until boiling, then let awesome completely.
- Spoon right into a serving dish within the sliced cucumbers. Sprinkle with peanuts and cilantro leaves.
Recipe 2011 Wandee Culinary School
This recipe and image can be used with permission in the Wandee Culinary School and originates from Thai Favorites to World Kitchen. available to buy within our cook book section (see cover illustration below).
Preparing your personal curry paste can give the greatest results for any really authentic and scrumptious thai curry. However, making your personal paste 's time consuming and never always possible. We advise our ready-made Nittaya brand Red Curry Paste.
This is an excellent simple and quick option to preparing your personal curry paste. It's the best prepared curry paste we've attempted at Temple of Thai so that as another curry lover we are sure you'll agree.
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