Today, I want to share with you a Thai fish cake recipe that I learned from a cooking class. I’ve made this recipe a few times and it is delicious and super easy to make.

Thai fish cakes are common street food found in Thailand, but they are also great as an appetizer or served as a main with a salad.

Thai Fish Cakes
Serves 2 (6-7 patties)

200g white flesh fish (any inexpensive type such as cod or catfish)
1 tbsp red curry paste
2 cloves garlic, minced
10 basil leaves, chopped
1 tbsp fish sauce
3 kaffir lime leaves, finely chopped
salt & pepper
200mL canola or corn oil for frying

Finely chop the kaffir lime leaves and basil leaves.  Mince the garlic.

Wash and pat the fish dry.  Cut the fish into smaller chunks and mince in a food processor.

Place the minced fish in a large bowl.

Place the basil leaves, kaffir lime leaves, garlic, fish sauce, red curry, salt and pepper into the bowl.

Mix the ingredients with a spoon or you hands until everything is combined and forms a thick paste.

Using your hands, shape the fish mixture into small balls (can make around 6-7 patties) and flatten into a round disc.

In a fry pan or a wok heat the oil on medium high heat for a few minutes.  Test the oil by placing a small piece of the fish batter in the oil, it is ready when the it the oil around the batter starts to bubble.

Slowly lower the fish patties into the oil with a spatula and shallow fry for 45-60 seconds on each side until golden brown.  Remove and place on a paper towel to soak some of the oil.

Serve immediately with some dipping sauce (see recipe below).

Nam Chim Dipping Sauce

3 cloves of garlic, minced
1/2 red chili de-seeded, diced
1/2 green chili de-seeded, diced
2 tbsp sugar
1.5 tbsp fish sauce
juice of 3 large limes

For the dipping sauce to be spicier, you can keep some of the seeds from the chili.

Whisk all the ingredients together in a bowl until the sugar is completely dissolved. Taste the sauce and adjust saltiness, spiciness, sweetness and acidity to your liking.

Source:  Secret Ingredient