Best Thai Fish Mini Muffins With Coconut Tuna Recipes

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

Time 25m

Number Of Ingredients 12

Ingredients

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 MINI MUFFINS WITH COCONUT & TUNA

Thai Fish Mini Muffins With Coconut & Tuna image

Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. So easy to make......

Provided by Lil Ms Tropical

Categories Tuna

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 (13 1/2 ounce) can coconut milk
450 g tuna in brine
120 g rice vermicelli
1 tablespoon Thai curry paste (any)
3 large eggs
1 tablespoon curry powder
1 red onion
2 garlic cloves (minced)
1 fresh chili pepper
1 teaspoon grated fresh ginger
1/2 cup of chopped fresh coriander

Steps:

Fry off the onion, ginger, chilli and garlic.
Put rice vermicelli into a large bowl and pour over boiling water - leave until soft then drain. Cut up into small pieces with scissors.
In a very large bowl put in the two cans of tuna drained, vermicelli, onions, garlic, chili and ginger, 3 eggs, curry past and powder and finally the coconut milk. Mix all up together.
Preheat oven to 200c grease small muffin tin and spoon mixture into each section to the top. Cook until muffin springs back. Ease out of tin and leave to cool. Serve with a bowl of sweet chilli sauce as a dip YUM!

Nutrition Facts : Calories 127.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 26.6, Sodium 91, Carbohydrate 13.9, Fiber 0.3, Sugar 8.9, Protein 6.8