THAI FISH Cakes
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
4 servings These are fragrant, spicy, crisp, and fresh tasting. Serve with a spicy, vinegary coleslaw or Green Papaya Salad. If desired, these cakes may be shallow-fried by flattening them slightly and turning once during cooking. Please read About Deep-Frying and Shallow-Frying Fish.
Ingredients
- 1 shallot, chopped
- 2 garlic cloves, chopped
- ½-inch piece ginger or galangal, peeled and coarsely chopped
- 2 tablespoons fish sauce
- Finely grated zest of 1 lime
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 pound white-fleshed fish fillets, patted dry and cut into 1-inch chunks
- 1 large egg
- 2 tablespoons minced cilantro
- 2 green onions, coarsely chopped
- 2 inches vegetable oil such as peanut or canola
- Cilantro, mint, and/or Thai basil
- Lime wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 shallot, chopped
- 2 garlic cloves, chopped
- ½-inch piece ginger or galangal, peeled and coarsely chopped
- 2 tablespoons fish sauce
- Finely grated zest of 1 lime
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 pound white-fleshed fish fillets, patted dry and cut into 1-inch chunks
- 1 large egg
- 2 tablespoons minced cilantro
- 2 green onions, coarsely chopped
- 2 inches vegetable oil such as peanut or canola
- Cilantro, mint, and/or Thai basil
- Lime wedges
Let's Cook
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Step 1.
Combine in a food processor: 1 shallot, chopped; 2 garlic cloves, chopped; ½-inch piece ginger or galangal, peeled and coarsely chopped; 2 tablespoons fish sauce; Finely grated zest of 1 lime; 1 teaspoon red pepper flakes; 1 teaspoon sugar; ½ teaspoon salt
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Step 2.
Pulse until finely chopped. Add: 1 pound white-fleshed fish fillets, patted dry and cut into 1-inch chunks; 1 large egg
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Step 3.
Process to a paste. Add and pulse the machine a few times to combine: 2 tablespoons minced cilantro; 2 green onions, coarsely chopped
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Step 4.
Transfer to a bowl. Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat: 2 inches vegetable oil such as peanut or canola
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Step 5.
Knead the fish mixture until it is smooth, then shape it into 1-inch balls. Carefully add them to the hot oil, adjusting the heat to maintain the temperature if needed. Cook, in batches if necessary, until deeply browned, 2 to 3 minutes. Drain on paper towels. Serve, garnished with: Cilantro, mint, and/or Thai basil; Lime wedges