Crispy Thai Fishcakes with Sweet Chili Sauce and Refreshing Cucumber Relish
Indulge in the delightful flavors of Thai cuisine with these crispy fishcakes, perfectly complemented by a tangy sweet chili sauce and a refreshing cucumber relish. Made with finely diced white fish fillets, the mix is infused with aromatic red curry paste and savory fish sauce, creating a harmonious balance of spice and umami. The addition of green beans and green onions adds texture and freshness. These fishcakes are deep-fried to a golden perfection, making them a perfect appetizer or light main dish that is sure to impress your family and friends. Serve them hot alongside the delightful sauces for a truly memorable meal.
4-6
Servings
200
Calories
10
Ingredients
Ingredients
white fish fillets
500 g (finely diced)
red curry paste
2 tablespoons (none)
fish sauce
2 tablespoons (none)
cornflour (cornstarch)
1 tablespoon (none)
egg
1 (beaten)
green beans
1/2 cup (finely chopped)
green onion
1/4 cup (finely chopped)
vegetable oil
for deep-frying (none)
sweet chili sauce
1/2 cup (none)
spicy cucumber relish
1/2 cup (none)
Instructions
1
Start by placing the finely diced fish fillets into a food processor and pulse until they are ground to a smooth paste.
2
In a mixing bowl, combine the fish paste with the red curry paste, fish sauce, cornflour, and beaten egg.
3
Mix thoroughly until all ingredients are well incorporated.
4
Gently fold in the finely chopped green beans and green onion until evenly distributed.
5
Dampen your hands with water to prevent sticking, then shape the fish mixture into flat, round cakes, each approximately 5 cm in diameter and 1 cm thick.
6
In a deep frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the fishcakes in batches, frying until they turn golden brown and are cooked through, about 5-7 minutes per side.
7
Use a slotted spoon to transfer the cooked fishcakes onto paper towels to drain excess oil.
8
Serve the crispy fishcakes hot with sweet chili sauce and spicy cucumber relish on the side for dipping.
Nutrition Information
10g
Fat
27g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Thai Fishcakes?
Crispy Thai Fishcakes are a delightful Thai appetizer made from ground white fish fillets mixed with red curry paste, fish sauce, and vegetables, then deep-fried until golden.
What kind of fish should I use for this recipe?
The recipe calls for 500 g of white fish fillets that have been finely diced.
How do I prepare the fish for the cakes?
Place the diced fish fillets into a food processor and pulse them until they reach a smooth paste consistency.
What gives these fishcakes their spicy flavor?
The spice and aromatic flavor come from the addition of two tablespoons of red curry paste.
Is fish sauce included in the ingredients?
Yes, two tablespoons of fish sauce are used to provide a savory umami balance to the dish.
What is the role of cornflour in this recipe?
One tablespoon of cornflour (cornstarch) is used to help bind the fish mixture together.
Are eggs used in Thai fishcakes?
Yes, one beaten egg is mixed into the fish paste to act as a binder.
Which vegetables are added to the fish mixture?
The recipe includes 1/2 cup of finely chopped green beans and 1/4 cup of finely chopped green onion.
How should I shape the fishcakes?
Shape the mixture into flat, round cakes that are approximately 5 cm in diameter and 1 cm thick.
How do I prevent the fish mixture from sticking to my hands?
Dampen your hands with water before shaping the cakes to prevent the fish paste from sticking.
What is the best way to cook these fishcakes?
They should be deep-fried in vegetable oil over medium-high heat until they are golden brown.
How long do the fishcakes need to fry?
Fry the fishcakes in batches for approximately 5-7 minutes per side until they are fully cooked through.
How do I remove excess oil after frying?
Use a slotted spoon to transfer the cooked fishcakes onto paper towels to drain the excess oil.
What sauces are recommended for serving?
Serve the fishcakes hot with 1/2 cup of sweet chili sauce and 1/2 cup of spicy cucumber relish.
How many servings does this recipe provide?
This recipe is designed to serve between 4 and 6 people.
What are the calories per serving for these fishcakes?
Each serving contains approximately 200 calories.
How much fat is in one serving?
There are 10g of fat per serving in this recipe.
What is the carbohydrate content of this dish?
Each serving contains 27g of carbohydrates.
How much protein do these fishcakes provide?
There is 13g of protein per serving.
Can these be served as a main dish?
Yes, while they are a perfect appetizer, they can also be served as a light main dish.
What category of food does this recipe fall under?
This recipe falls under the Thai cuisine category.
How many ingredients are required in total?
There are 10 ingredients required for this recipe.
What type of oil is used for deep-frying?
Vegetable oil is recommended for deep-frying the fishcakes.
Should the green beans be cooked before adding them to the paste?
No, the green beans should be finely chopped and folded raw into the fish paste before frying.
What is the first step in the instructions?
The first step is to pulse the finely diced fish fillets in a food processor until they form a smooth paste.
How many tablespoons of red curry paste are used?
The recipe calls for exactly 2 tablespoons of red curry paste.
What is the size of the cucumber relish mentioned?
The recipe suggests serving with 1/2 cup of spicy cucumber relish.
How is the green onion prepared?
The green onion should be finely chopped and then folded into the fish mixture.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe.
Should the fishcakes be served hot or cold?
The fishcakes are best served hot immediately after frying and draining.