You can use any white fish you would like for this recipe, in fact, I'm not even sure what kind I used, I couldn't read the sign at the fish market here in Japan. But it was tasty, I promise you that. I used both fish and shrimp, but if you prefer one over the other, feel free to use only one kind. Personally, I enjoyed varying textures. I served this dish with sticky rice and steamed bok choy, and while you could use really almost any dipping sauce here, we chose a chilled sweet chili sauce.
Thai Fish Cakes
Slightly Adapted from Great British Chefs
*I've estimated the conversions in parenthesis, however, I used my kitchen scale. If you don't have one, consider it, they aren't expensive and you'll be surprised by how often you'll use it!
- 350g firm white fish fillets (3/4 lbs)
- 350g shrimp (shelled & cleaned) (3/4 lbs)
- 35g fish sauce (2.5 tbsp)
- 35g thai red curry paste (2 tbsp)
- 20g fresh cilantro, chopped (3 tbsp)
- 130g egg, beaten (1 egg)
- 15g granulated sugar (1 tbsp)
- 1 pinch salt
- 50g panko crumbs (1/3 cup)
- 80ml water (1/3 cup)
- 70g scallions, thinly sliced (4 scallions)
- 90g green beans, finely chopped (about 20 green beans)
- 10ml lime juice (1 tbsp)
- 5g lemongrass, chopped (grate about 1/4 inch off bottom of lemongrass)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Chop fish and shrimp to desired texture. I like mine chunky, but you could even food process it if you would like. Combine all ingredients into a bowl.
- Roll into 10-12 balls, depending on how large you would like them, and flatten each one onto parchment paper like a burger.
- Place in oven and cook approximately 12 minutes or until golden brown.
- Serve with rice, bok choy, and sweet chili dipping sauce for a tasty meal!
If you enjoyed this post, and would like to follow 'Kacey's Kitchen', please SUBSCRIBE HERE so you don't miss anything! Have something to say? Leave a comment below!
Be sure to check out my other blog, Where in the World is Kacey?!? to see what goes on outside of the kitchen!