I normally avoid deep frying recipes – not favouring the amount of oil used and the CLEAN UP afterwards. But I just can’t resist to make these when I found this easy Spicy Fish Cakes recipe by Rohani Jelani. What caught my eye is the twist to the usual Thai Fish Cake recipe and it can be made in a jiffy with a food processor. Also this method is shallow fry instead of the usual deep frying for fish cake recipes.
I tested out this recipe to prepare for the Chinese New Year family dinner middle of this month. I got skeptical when the batter turn out to be a bit watery and I could not form proper patties (I would reduce the amount of yogurt next time). With a squeeze of lime juice and a dip of sweet Thai chili sauce, these juicy fish cakes are simply delicious and rather addictive. These fish cakes can be made ahead of time and quickly reheated (in a pan or microwave oven) just before eating. I’ll definitely add these Spicy Fish Cakes to my family Chinese New Year dinner.
- 100ml Plain Yogurt
- 300g Mackerel Fillet (Tenggiri) – de-bone and cut into 2cm chunks.
- 1 Egg
- 3 tablespoon Thick Coconut Milk
- 1 level teaspoon Salt
- 1 level teaspoon Pepper
- 1 level teaspoon Sugar
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 1 small Onion (70g) – quartered and sliced
- 1 Red Chilli – halved lengthwise and thinly sliced
- 3 heaped tablespoon roughly-chopped coriander (leaves and stalks)
- 2 Kaffir Lime Leaves – finely shredded
- 2 Long Beans – thinly sliced
- 4 – 5 tablespoon Vegetable Oil
- Place the first 8 ingredients into the food processor and whiz until mixture forms a thick paste.
- Transfer mixture into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
- Using two spoons, form mixture into 3cm wide patties.
- Heat oil in a frying pan over medium heat. Dip a wooden chopstick into the oil. The oil is ready when bubbles begin to appear around the tip of the handle.
- Cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with a squeeze of lime juice and Thai chilli sauce.
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