In one of his early works, the Spanish writer Miguel de Cervantes, also known as Don Quijote, described one of the most common dishes in the Spanish cuisine: “a piece of red (beef) with green (pasta) and white (potatoes).” Of course, times have changed and we can now offer you “fish cakes with green curry paste”. Truly a typical dish of Spain.

Curry is a great way to spice up your fish cakes, but the curry paste can be messy. Now there’s an easier way to add green curry paste to your fish cakes. This step-by-step recipe will show you the easiest way to add curry paste to your fish cakes and prepare the perfect meal.

I often get asked what the difference is between fish and meat — the answer is that fish has a higher fat content than meat and you can’t make a fish cake with ground beef, unlike you can make a fish cake with ground fish.

Cakes made with fish are a classic Thai dish that is still popular among Thais and people all over the globe. Although there are many fish cake recipes, you should try this genuine Thai fish cake dish since it is simple to make and has unique flavors.

Ar-jard (cucumber relish) or sweet chilli sauce are served with fish cakes as a snack or appetizer. This mouthwatering snack or appetizer is recommended for fish enthusiasts, of which I am one.

Any white firm fish, such as sea bass, tilapia, cod, haddock, coley, pollock, ling, and others, may be used to create fish cakes, but I also use salmon sometimes. Fish is traditionally crushed to a pulp with a pestle and mortar, but it may also be done quickly and easily in a food processor, but the texture will be different. You may either mince the fish fillet with the other ingredients or combine them with the minced fish.

Fish mince or paste is used to make fish cakes, which are then seasoned with herbs and deep fried or shallow fried and served with a cucumber relish (ar-jard). It’s up to you how you chop or slice it; I chopped it into small pieces so that I could serve it with a crispy sauce.

It’s entirely up to you whatever herbs and spices you want to use, and you can adjust the amount of each component to suit your preferences. I created fish cakes using my own green and red curry pastes, which gave them a unique flavor, or you can purchase them ready-made in shops. This time I used green curry paste to make salmon fish. The fish combination has changed somewhat; I haven’t added corn flour.

Ingredients

Cakes made with fish

    • For frying, oil
    • 200 g salmon fillet (boneless)
    • 2 tbsp green curry paste
    • 2 tbsp coriander stems and leaves
    • 1 1/2 to 2 teaspoons fish sauce
    • 1 tsp white sugar or palm sugar
    • a pinch of pepper powder
    • 1 tsp red chilli (freshly chopped)
    • Egg – 1
    • 3 tbsp. chopped beans
    • 1 1/2 teaspoon lime leaves (crushed and frozen)

Sauce for dipping

  • 3 tbsp cucumber
  • 2 tbsp carrot
  • 1/2 teaspoon red chilli (fresh)
  • 2 tablespoons shallots
  • 1 teaspoon coriander leaves
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 to 1 1/2 teaspoons sugar
  • 1 1/2 tbsp water

Method

Fish cakes

    • My lime leaves were frozen, so I had to defrost them first before using them in the recipe.
    • In a food processor, combine the green paste, lime leaves, and red chili, then add the fish pieces and process until smooth.
    • In a food processor, combine the egg, corn flour, fish sauce, sugar, and pepper powder.
    • Fill a dish or a bowl halfway with the mixture. Finely slice the beans to 3 mm (1/8 inch) and blend into a paste (mixture).
    • Stir in the paste (mixture), knead thoroughly, and chill for 2 to 24 hours. Refrigerate for half an hour before cooking.
    • Make patties in the form of 2 inch broad by 1/2 inch thick patties, or as needed.
    • To prevent adhering to your fingers, rinse your hands in plain water before preparing patties.
    • Heat the oil in a kadai or heavy-bottomed pan for deep frying; there should be enough oil to completely submerge the cakes.
    • The oil should not be smoky or very hot, and the fish cakes should be cooked over medium heat.
    • Place the fish cakes in batches in the oil and cook them.
    • The fish will not float on top as soon as it is placed in deep oil, but as soon as it is cooked, it will.
    • Cook until both sides are golden and cooked through.
    • Using a slotted spoon, remove the fish cakes and drain on kitchen paper. Cooking the fish cakes will take 2 to 3 minutes.
    • Carry on with the rest of the fish mixture (paste).
    • Serve the fish cakes with a sweet chilli sauce or cucumber relish as a side dish (Thai dipping sauce).

Sauce for dipping

  • Mix together the fish sauce, sugar, lime juice, and water in a mixing bowl until the sugar is dissolved.
  • Mix in all of the veggies.
  • Taste to determine if any more spice is needed.
  • Garnish with coriander leaves and serve in a serving dish.

Notes

  • I used frozen crushed lime leaves, but you can also use fresh or dried lime leaves (soak in water before using), or the lime rind if you don’t have any on hand (only the green skin part).
  • You may use store-bought red paste, but double-check the ingredients and adjust to taste.
  • Always cook one fish cake and taste it to determine whether additional spice is needed.
  • Squid, prawns, and crab flesh may all be used.
  • You may combine two fish, such as salmon and cod, and create fish cakes.
  • In a pan, shallow fried the fish cakes (tava).
  • You may prepare fish cakes with green curry sauce or crab cakes with sweet corn for vegetarians.
  • You may adjust the amount of chilli in the fish paste and dipping sauce to your preference.

 

The green curry paste of Thailand. Read more about thai fish cakes with potato and let us know what you think.