Thai Fish Cakes recipes are so easy to make and the best part is you can flavour them with the tastes that you enjoy. When I was in Thailand on vacation this was a common food you would find on the streets. To be honest I fell in love with Thailand and not only for the generosity of the people and the scenery but for the amazing food. My days would consist of me hanging out with the locals because I was nosey and wanted to learn about their culture. No one wanted to hang out at tourist restaurants, well at least not me. You would find me tucked away on a side street eating some of the best foods I have ever eaten in my life and making new friends.
Last week we had our favourite mates over (Christina and Marco) who are Italian to give us a run down of what their family has on their Italian menu for the holidays. Those melt in your mouth Italian Potato donuts we made last week are not only part of their Christmas menu it is also a Christmas eve and New Years Food gracing the good eats tables.
They assured us though that making them any time of the year is just as equally good. I’ll be posting that recipe next Sunday in case you were looking for some New Years finger foods to serve your guests. We also learned that eating fish on Christmas eve is part of their tradition and lots of it. Fish cakes or croquettes are one of their favourites traditionally made with baccala which is a dried and salted cod-fish. They also indulge in lobster, shrimps, scallops and so on. I was getting hungry just listening to them talk. Christina’s father who is head chef in the house has always greeted her taste buds with new flavours since a young age so she was ready to blast into my Thai cakes.
Since they were so kind as to give us the secret family recipe for potato donuts I wanted to create a recipe for Thai fish cakes that she could make with her family. (I’m sure I’m no match for daddy but hey at least I try). You could easily use the cod to make these fish cakes but I chose Basa fish which I commonly have in the house. Although I wanted to go healthy and give her a nice oven baked fish recipe frying these will yield better results. I used Grace Virgin Coconut Oil to fry these rather than extra virgin olive oil to add a coconut flavour. You really do want that crunchy bite on the outside and the tender flavours that pop in the middle.
I also wanted to include a grainy texture so I added cornmeal on the outside of each cake. It’s similar to what they use on the bottom of a pizza when you order it hot and fresh from the shop. We served these with a sweet spicy sauce that we picked up at the supermarket. You can typically find all kinds of dipping sauces in the International section. I hope you enjoy these easy Thai fish cakes and that they are a hit at your next party or family function. By the way, they turned out so well we got an A+ because our friends loved them.
What traditional Christmas Eve Foods do you eat in your house?
How To Make Thai Fish Cakes
- Food Processor (or mix by hand)
- Griddle or frying pan
- measuring cups
- cutting board
- flat dish
Yield: 14-16 fish cakes
- 1 400 g of Basa fish or a fresh white fish
- 2 large eggs
- 1/4 cup of flour for dusting
- 2 cups of seasoned bread crumbs
- 1/4 minced red onion
- 1.5 tbsps Thai red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons Oyster sauce
- 2 cloves of garlic peeled and minced
- 2 tablespoons ketchup
- zest of one lime
- juice of one lime
- 1/2 teaspoon cumin
- 3/4 cup of cornmeal
- 2 teaspoons of sesame oil
- 3 tablespoons (or as you desire) Virgin coconut oil for frying
- 1 teaspoon of fresh ground black pepper
- 1 teaspoon salt
- In a bowl shred the fish then put in the food processor.
- Add in the eggs, bread crumbs, garlic, cumin and the onions and mix until combined.
- Add in the ketchup, lime zest, lime juice, sesame oil, soy sauce, oyster sauce, Thai red curry paste, black pepper and mix until combined.
- With a spoon take out enough to form patties the size that you want them. Don’t make them too thick about 3/4 of an inch. Place them on a dish dusted with flour so they don’t stick.
- Turn your griddle to medium-high and add the coconut oil (you can find this at the bulk barn or your local shops)
- Once the oil is heated add the patties to the griddle and only flip them when the one side is golden brown as you want them to be crunchy on the outside.
- When both sides are golden brown about 5-8 minutes depending on your griddle or frying pan then remove from the griddle.
- In a bowl mix the cornmeal and salt and dip each one both sides until coated as soon as they come off the griddle. Don’t wait as you need them to be hot for the cornmeal to stick.
- Serve the Thai fish cakes with your favourite sauce. We used a sweet and spicy sauce.
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