Crispy Thai Fish Cakes with Sweet Chili Sauce: Authentic Recipe
35 minutes
885 reads
About Crispy Thai Fish Cakes with Sweet Chili Sauce: Authentic Recipe
Dive into the vibrant flavors of Thailand with this authentic recipe for crispy fish cakes! These golden-brown delights are packed with tender fish, fragrant red curry paste, creamy coconut milk, and a hint of umami from oyster sauce. Perfect as a delicious appetizer, snack, or brunch item, they're surprisingly easy to make and guaranteed to impress.The secret lies in the perfectly balanced blend of savory and sweet. Each bite offers a delightful textural contrast between the crispy exterior and the soft, flavorful interior. Served with a tangy sweet chili dipping sauce, these fish cakes are a taste of paradise you can enjoy at home.Whether you're a seasoned Thai cook or a culinary novice, this recipe provides clear, step-by-step instructions to guide you to success. Get ready to transport your taste buds to the bustling streets of Thailand!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Fish Cakes
- 250 gm Fish Fillet finely minced, or tilapia, snapper, such as cod, white
- 1 tbsp Oyster Sauce
- 2 tbsp Curry Paste red
- 1 Egg
- 1/2 cup Coconut Milk
- 2 tbsp Coriander finely chopped, including stems
- 1 tbsp Galangal finely chopped
- 1 tbsp Chili finely chopped (adjust to your spice preference), red
- 1 stalk Lemongrass finely chopped, white part only
- 1/2 Kaffir Lime Leaves finely chopped
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil for frying
- 1 tsp Pepper white
For the Sweet Chili Sauce (optional, use store-bought if preferred)
- 1/4 cup Chili Garlic Sauce
- 2 tbsp Rice Vinegar
- 2 tbsp Sugar
- 1 tbsp Water
Instructions
Prepare the Fish Cake Mixture
- Combine the minced fish, red curry paste, oyster sauce, egg, coconut milk, coriander, galangal, red chili, lemongrass, kaffir lime leaves, salt, and white pepper in a large bowl.
- Mix thoroughly until all ingredients are well combined.
- Let the mixture rest for 10-15 minutes to allow the flavors to meld.
Shape and Fry the Fish Cakes
- Heat vegetable oil in a large skillet or frying pan over medium heat.
- Shape the fish cake mixture into small, flat patties.
- Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
Make the Sweet Chili Sauce (optional)
- In a small saucepan, combine the chili garlic sauce, rice vinegar, sugar, and water.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Simmer for 2-3 minutes, or until the sauce slightly thickens.
Serve
- Serve the crispy fish cakes hot with the sweet chili sauce for dipping (or your favorite dipping sauce).
Recipe Notes
Expert Tips for Perfect Thai Fish Cakes
- For extra flavor, marinate the fish in a little soy sauce and lime juice for 30 minutes before adding it to the mixture.
- Don't overcrowd the pan when frying the fish cakes. This will lower the oil temperature and result in greasy, not crispy cakes.
- Adjust the amount of red chili according to your spice preference. Start with less and add more if needed.
- For a gluten-free option, ensure that your soy sauce and oyster sauce are gluten-free.
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Recipe Nutrition
Calories: 145kcalCarbohydrates: 3gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgSugar: 2g
Nandini Diwakar
Articles: 36
3 Comments
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What a great recipe! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Yum! This recipe is a must-try.