Authentic Thai Fishcake Recipe with a Dipping Sauce
Fishcakes are found on street corner food stalls in Thailand and when you compare them to western style fishcakes, you will find them to be aromatic and very flavorful. These fishcakes are not battered so you can taste the freshness of the herbs, spices, and fish better.
Eat these fresh out of the fryer while they are hot. You can serve rice on the side, if you like. Make the fish paste up to twenty four hours in advance if that helps. Just cover it and chill it, then you can shape the fishcakes and fry it the following day. Instead of cod, you can use any white-fleshed fish fillets.
If you want to make breaded fishcakes, make the patties bigger and thicker and chill them for ten minutes. Then dip them in a beaten egg and roll them in Panko breadcrumbs. Fry them in a couple of inches of oil until they are golden brown. They will be crispy on the outside but moist and juicy on the inside – a bit like traditional crab cakes.
- 3 tablespoons coconut milk
- ½ tablespoon chili powder
- 1 lb cod
- ¼ teaspoon ground coriander
- 6 kaffir lime leaves, cut into very thin strips
- 3 sliced green onions
- ⅓ teaspoon ground cumin
- 2 tablespoons fish sauce
- ½ teaspoon shrimp paste
- ½ teaspoon crushed red chili or 1 sliced fresh red chili
- 3 cloves garlic
- 1 grated piece ginger or galangal (about 1 inch)
- ½ teaspoon brown sugar
- Oil for deep frying
- ¼ cup Thai fish sauce
- ½ cup fresh lemon juice
- 1 thinly sliced chili pepper (Thai chili, Serrano chili or hot red chili)
- 1 tablespoon brown sugar
- 1 minced garlic clove
- Rinse the cod and pat it dry.
- Cut it into chunks and put it in a food processor. Mix the shrimp paste with the fish sauce, coconut milk, brown sugar, coriander, chili, and cumin, then add this to the food processor.
- Add the green onion, chili, garlic, lime leaves and ginger or galangal and pulse until you get a thick paste. Pat a golf ball-sized piece in your hand to make a fishcake shape and repeat with the rest of the mixture.
- Chill the fishcakes on a plate in the refrigerator for 10 minutes.
- Heat 1 or 2 inches of oil in the deep fryer. When the oil is hot enough to make a breadcrumb sizzle, fry the fishcakes, in batches, for 30 seconds or a minute.
- Lift them up if they stick to the pan. When they are golden brown, drain them on paper towels.
- Combine the dipping sauce ingredients and let the mixture stand for 10 minutes. Serve the fishcakes with the dipping sauce.
This is such a mouthwatering dish, as you can see from the photo. Remember, when making these Thai fishcakes that you need to dry the fish well after chopping it, so it does not fall apart. This is very important if you are using thawed fish, which tends to hold a lot of water. You can add some breadcrumbs or flour to the fish paste if it is too wet. Rinse your hands with cold water whilst forming the fishcakes so it does not stick to you. These Thai fishcakes make a wonderful appetizer or entree.
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