Thai Fishcakes. What Thai Fish Cakes taste like The main flavouring in Thai Fish Cakes is red curry paste, so if you love Thai Red Curry, fish and food made to be eaten with hands, then this has got your name written all over it! The unique thing about these fish cakes is the texture. It's like Asian fish balls, kind of spongey.
They are great as an appetizer or served with salad as a main. These Thai Fish Cakes are incredibly delicious. Seasoned beautifully and topped with sriracha mayo, you're going to want to eat these on the regular. You can cook Thai Fishcakes using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Thai Fishcakes
- Prepare 500 g of mixed fish.
- It’s 1 of Onion chopped.
- It’s 2 Cloves of Garlic.
- You need 1 pint of Milk.
- Prepare 2 oz of Butter.
- You need 2 tsp of Lemongrass Purée.
- You need 2 tsp of Thai Spice (see pic) Sainsbury’s.
- Prepare 1 Pack of dried Mash Potato.
- You need to taste of Salt & Pepper.
Make sure the fish you use is. 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.
Thai Fishcakes step by step
- Apart from the potato, put all of the ingredients into a saucepan (or in a microwave bowl) and cook until soft..
- Then slowly mix in the mash Potato, leave to hand cool..
- Using a pastry cutter or similar, spoon the mixture into the cutter to around 1” thick and shake out. Repeat..
- Shallow pan fry your Fishcakes until golden brown each side..
- That’s it, simple, easy to make Thai Fishcakes. As always, Enjoy..
These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. For the fish cakes, place the snapper in a food processor and blend until it starts to break down and stick to the side of the bowl. Place the ocean trout in the food processor and pulse a few times until roughly blended – you don't want it to break down and release its oils.
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