Thai Fish Cakes With Hot Peanut Dip Recipes

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THAI FISH CAKES WITH PEANUT SAUCE



Thai Fish Cakes with Peanut Sauce image

These Thai fish cakes are such an easy dinner! Serve with an incredible peanut dipping sauce and sticky rice and then save the rest for lunch the next day.

Provided by Amy Fulwood

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 16

450 g Skinless White Fish
1 Lime
1 tbsp Thai Red Curry Paste
25 g Fresh Coriander
3 cloves Garlic (crushed)
1/2 Chilli
1 Egg
6 tbsp Cornflour
Vegetable Oil for frying
85 ml Coconut Milk
120 g Chunky Peanut Butter
2 tsp Soy Sauce
2 tsp Fish Sauce
1 Chilli (finely chopped)
5 tsp Light Brown Sugar
1 Spring Onion (thinly sliced, to serve)

Steps:

  • Put the fish, zest of the lime, curry paste, coriander, garlic, chilli, egg and cornflour in a food processor and pulse until minced but not paste.
  • Scoop 3 tablespoons of mixture into your hand and form into a flattened cake shape. Repeat with the rest of the mixture.
  • Heat a tablespoon of oil over a medium high heat. Fry the fish cakes for 2-3 minutes on each side in batches.
  • Mix peanut butter, coconut milk, juice of the lime, soy sauce, fish sauce, chilli and brown sugar in a saucepan and melt over a medium heat. Set aside to cool. Serve the fish cakes with the sauce and sprinkled with sliced spring onion.

Nutrition Facts : Calories 426 kcal, Carbohydrate 26 g, Protein 33 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 625 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

THAI FISH CAKES



Thai Fish Cakes image

Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer

Time 25m

Number Of Ingredients 12

1 lb / 500g white fish fillets (, skinless and pin boned, cut into chunks (Note 1))
3 tbsp red curry paste ((Note 2))
1 tbsp cilantro/coriander leaves (, chopped)
1 tbsp fish sauce ((sub soy sauce))
1 tbsp lime juice
1 egg
1/4 cup (40g) rice flour ((or cornstarch / corn flour))
6 green beans (, finely sliced (optional, Note 3))
4 - 6 tbsp oil ((vegetable, canola, sun flower))
Sweet chilli sauce
Cilantro/coriander leaves
Lime wedges

Steps:

  • Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
  • Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
  • Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
  • Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
  • Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
  • Repeat with remaining mixture, adding more oil into the skillet if required.
  • Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g

THAI FISH CAKES WITH HOT PEANUT DIP



Thai Fish Cakes With Hot Peanut Dip image

These little fish cakes are very popular in Thailand as street food, and make a perfect snack. Or, serve them as an appetizer, complete with the spicy peanut dip.

Provided by CHILI SPICE

Categories     Thai

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 16

12 ounces white fish fillets, without skin (such as cod or haddock)
1 tablespoon Thai fish sauce
2 teaspoons red curry paste
1 tablespoon lime juice (fresh)
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
1 egg white
3 tablespoons chopped fresh cilantro
salt and pepper (to taste)
vegetable oil, for pan-frying
1 small red chile
1 tablespoon light soy sauce
1 tablespoon lime juice (fresh)
1 tablespoon packed brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk (unsweetened)

Steps:

  • Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
  • Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
  • For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
  • Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

Nutrition Facts : Calories 206.7, Fat 10.4, SaturatedFat 4, Cholesterol 57.4, Sodium 743, Carbohydrate 8.8, Fiber 1.2, Sugar 5.4, Protein 20.8

SPICY THAI FISH CAKES



Spicy Thai Fish Cakes image

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Provided by PetsRus

Categories     Lunch/Snacks

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

Steps:

  • Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
  • Remove from the food-processor bowl to another dish.
  • Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
  • Leave them in the fridge, covered, to firm up for an hour or more.
  • When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
  • Drain on paper kitchen towel.
  • Serve with a Thai dipping sauce**There several recipes on the site.

THAI FISH CAKES



Thai Fish Cakes image

Make Thai Fish Cakes at home, Thai recipe for Thai Fish Cakes with Sandhira Khana Khazana recipes http://recipes.sandhira.com/thai-fish-cakes.html

Provided by Sandhi R.

Categories     Thai

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

300 g white fish fillets, Uncooked
2 spring onions, Chopped
1 egg, Lightly Beaten
2 tablespoons cornflour
1 tablespoon fish sauce
2 tablespoons coriander leaves, Chopped
2 tablespoons red curry paste
1 -2 red chili pepper
50 g green beans, Chopped
oil, for fry
salt

Steps:

  • Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
  • Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
  • Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
  • Step 4: Serve hot with chili sauce.

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