Crispy Thai Fish Cakes with Spicy Peanut Dipping Sauce
Indulge in the vibrant flavors of Thailand with these delectable fish cakes, often enjoyed as a street food delicacy. Made from fresh fish fillets, aromatic herbs, and a touch of spice, these crispy bites are perfect as an appetizer or a satisfying snack. Complemented by a creamy yet spicy peanut dipping sauce, each bite delivers a burst of flavor that packs a punch, making this dish a crowd-pleaser at any gathering.
4-5 servings
Servings
108
Calories
16
Ingredients
Ingredients
white fish fillets
12 ounces (without skin (such as cod or haddock))
Thai fish sauce
1 tablespoon
red curry paste
2 teaspoons
lime juice
1 tablespoon (fresh)
garlic clove
1 (crushed)
dried kaffir lime leaves
4 (crumbled)
egg white
1
fresh cilantro
3 tablespoons (chopped)
salt and pepper
to taste
vegetable oil
for pan-frying
red chile
1 small (halved, seeded, and chopped finely)
light soy sauce
1 tablespoon
lime juice
1 tablespoon (fresh)
brown sugar
1 tablespoon (packed)
chunky peanut butter
3 tablespoons
coconut milk
4 tablespoons (unsweetened)
Instructions
1
Begin by placing the white fish fillets into a food processor. Add the Thai fish sauce, red curry paste, fresh lime juice, crushed garlic, crumbled kaffir lime leaves, salt, pepper, and egg white. Blend until the mixture forms a smooth paste.
2
Once blended, add the chopped cilantro and pulse the mixture a few times to incorporate the herbs without losing their texture.
3
Divide the fish mixture into 8-10 equal portions. Roll each portion into a ball, then flatten them gently to form round patties. Set aside on a plate.
4
For the spicy peanut dipping sauce, take a small pan and add the finely chopped red chile along with light soy sauce, lime juice, brown sugar, chunky peanut butter, and coconut milk. Heat this mixture over low heat, stirring frequently until it is well combined and smooth. Taste and adjust seasoning if needed.
5
In a large skillet, heat vegetable oil over medium heat. Once hot, add the fish cakes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6
Remove the cooked fish cakes from the skillet and drain them on paper towels to absorb excess oil.
7
Serve the crispy fish cakes hot on a bed of fresh green salad leaves, accompanied by the spicy peanut dip for an irresistible treat.
Nutrition Information
6g
Fat
8g
Carbs
5.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Thai Fish Cakes?
Crispy Thai Fish Cakes are a popular Thai street food made from blended white fish fillets mixed with aromatic herbs and spices, then pan-fried until golden.
What type of fish is best for this recipe?
White fish fillets such as cod or haddock are recommended for the best texture and flavor.
How do I prepare the fish for the cakes?
The skinless fish fillets should be placed in a food processor and blended into a smooth paste with the seasonings.
What ingredients are used to flavor the fish cakes?
The cakes are flavored with Thai fish sauce, red curry paste, fresh lime juice, crushed garlic, and crumbled kaffir lime leaves.
How do I incorporate cilantro without losing its texture?
Add the chopped cilantro after the fish is blended and pulse the mixture only a few times.
How many fish cakes does this recipe make?
The mixture should be divided into 8 to 10 equal portions to form the patties.
What is the best way to shape the fish cakes?
Roll each portion of the mixture into a ball and then flatten them gently to form round patties.
What are the ingredients for the spicy peanut dipping sauce?
The sauce contains red chile, light soy sauce, lime juice, brown sugar, chunky peanut butter, and coconut milk.
How is the peanut dipping sauce prepared?
Combine the ingredients in a small pan over low heat, stirring frequently until smooth and well combined.
Can I use creamy peanut butter instead of chunky?
Yes, although chunky peanut butter is suggested for added texture in the dipping sauce.
What type of oil should be used for frying?
Vegetable oil is recommended for pan-frying the fish cakes over medium heat.
How long do the fish cakes need to cook?
Fry the cakes for approximately 3 to 4 minutes on each side until they are golden brown and crispy.
How should I prevent the pan from being overcrowded?
It is best to fry the fish cakes in batches to ensure they cook evenly and stay crispy.
What should I do after frying the fish cakes?
Drain them on paper towels immediately after removing them from the skillet to absorb any excess oil.
How should the crispy fish cakes be served?
Serve them hot on a bed of fresh green salad leaves with the spicy peanut dip on the side.
Are these Thai fish cakes spicy?
The fish cakes have a touch of spice from the red curry paste, and the dipping sauce adds additional heat from the red chile.
How many servings does this recipe provide?
This recipe makes approximately 4 to 5 servings.
What is the calorie count per serving?
There are approximately 108 calories per serving of these fish cakes.
What is the protein content in this dish?
Each serving contains about 5.6g of protein.
What is the fat content?
There are 6g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains approximately 8g of carbohydrates.
Is coconut milk necessary for the sauce?
Yes, coconut milk provides the creamy texture and authentic Thai flavor profile for the dipping sauce.
Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for the best flavor and vibrant green color.
What is the role of the egg white?
The egg white acts as a binder to help the fish patties hold their shape during the frying process.
What if I cannot find kaffir lime leaves?
While kaffir lime leaves provide a unique aroma, you can use extra lime zest as a substitute in a pinch.
Is this recipe suitable for an appetizer?
Yes, these crispy fish cakes are perfect as an appetizer or a satisfying healthy snack.
Can the spiciness be adjusted?
Yes, you can adjust the amount of red curry paste in the cakes or red chile in the sauce to suit your heat preference.
Should the fish fillets be skinless?
Yes, ensure the white fish fillets are skinless before placing them in the food processor.
Is the lime juice used in both the cakes and the sauce?
Yes, fresh lime juice is used in the fish mixture for acidity and in the peanut sauce for balance.
Is this recipe considered healthy?
With fresh fish, herbs, and relatively low calories, these fish cakes are a great choice for a light meal or snack.