I love fish cakes and been into Thai flavors lately so here is the lastest to come out of my kitchen – I’d be happy with this and a candle in it for my birthday… 😉
Thai Fish and Shrimp Cakes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sea bass — halibut or tilapia work well too.
1 pound raw shrimp — peeled and deveined
4 each green onions — thinly sliced
3 cloves garlic — grate with a microplane or mince very fine
2 tsp fresh ginger — grate with a microplane or mince very fine
1/3 cup red bell pepper or for some bite use red fresno chiles — diced fine
1/3 cup cilantro — chopped fine
1 tablespoon thai basil leaves (in a pinch you can use regular basil) — chopped fine
1 tbsp Thai fish sauce — 3 Crabs brand
1/2 each lime — zested
1 tbsp lime juice
1 tablespoon tapioca starch
1 each egg
1 tbsp Thai red curry paste — homemade or Mae Ploy Brand
salt and pepper — to taste
Prepare green onions, garlic, ginger, red bell pepper, cilantro and basil. Put into a medium mixing bowl. Add lime zest, lime juice, fish sauce, tapioca starch, egg and red curry paste.
Hand chop the fish and shrimp -or- cut fish and shrimp into smaller pieces (1″ or less cubes) and put in a food processor (in batches) and pulse until chunky. Add to bowl of other ingredients. Mix well.
Test for seasoning by cooking a teaspoon in a saute pan or use the toaster oven. Adjust seasoning as needed.
Form into 12 fish cakes (3 to 3 1/4 oz ea). Heat a saute pan and add oil. Saute the fish cakes in hot oil until browned on both sides.
I like to serve these on a bed of cabbage slaw dressed in a spicy sweet lime vinaigrette with plenty of cilantro tossed in.
