Best Thai Fishless Fishcake Recipes

SPICY THAI FISH CAKES WITH GREEN BEANS

Spicy Thai Fish Cakes With Green Beans image

My husband makes these yummy fish cakes. They have a nice mild fish flavor, lots of spice and a fresh, crisp crunch from the green beans. My favorite fish cakes! (Updated with a few revisions on 4/18/07)

Provided by BerrySweet

Categories Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white fish fillet (such as cod or 1 lb haddock)
2 tablespoons Thai red curry paste (such as "Thai Kitchen" brand)
1 egg
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons cornstarch
1 tablespoon cilantro, chopped
1/2 lb fresh green beans, thinly sliced and chopped
2 teaspoons grated lime zest
1 tablespoon lime juice
vegetable oil (for frying)

Steps:

Finely chop fish (may use blender or food processor, or just good chopping skills).
Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.

Nutrition Facts : Calories 161.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 129.1, Sodium 798.1, Carbohydrate 9.5, Fiber 2, Sugar 2.3, Protein 23.9

THAI FISH CAKES WITH HOT PEANUT DIP

Thai Fish Cakes With Hot Peanut Dip image

These little fish cakes are very popular in Thailand as street food, and make a perfect snack. Or, serve them as an appetizer, complete with the spicy peanut dip.

Provided by CHILI SPICE

Categories Thai

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces white fish fillets, without skin (such as cod or haddock)
1 tablespoon Thai fish sauce
2 teaspoons red curry paste
1 tablespoon lime juice (fresh)
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
1 egg white
3 tablespoons chopped fresh cilantro
salt and pepper (to taste)
vegetable oil, for pan-frying
1 small red chile
1 tablespoon light soy sauce
1 tablespoon lime juice (fresh)
1 tablespoon packed brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk (unsweetened)

Steps:

Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

Nutrition Facts : Calories 206.7, Fat 10.4, SaturatedFat 4, Cholesterol 57.4, Sodium 743, Carbohydrate 8.8, Fiber 1.2, Sugar 5.4, Protein 20.8

SPICY THAI FISH CAKES

Spicy Thai Fish Cakes image

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Provided by PetsRus

Categories Lunch/Snacks

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

Ingredients

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

Steps:

Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
Remove from the food-processor bowl to another dish.
Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
Leave them in the fridge, covered, to firm up for an hour or more.
When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
Drain on paper kitchen towel.
Serve with a Thai dipping sauce**There several recipes on the site.

THAI FISH CAKES

Thai Fish Cakes image

Make Thai Fish Cakes at home, Thai recipe for Thai Fish Cakes with Sandhira Khana Khazana recipes http://recipes.sandhira.com/thai-fish-cakes.html

Provided by Sandhi R.

Categories Thai

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

300 g white fish fillets, Uncooked
2 spring onions, Chopped
1 egg, Lightly Beaten
2 tablespoons cornflour
1 tablespoon fish sauce
2 tablespoons coriander leaves, Chopped
2 tablespoons red curry paste
1 -2 red chili pepper
50 g green beans, Chopped
oil, for fry
salt

Steps:

Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
Step 4: Serve hot with chili sauce.