Thai fish cakes are a popular menu item in Australia, and are often served as street food right around Thailand. I’m not sure if these fish cakes are authentically Thai, but they are definitely inspired by Asian flavours. I’ve made mini fish cakes which you could serve as an entrée, party snacks or alongside a salad as a light meal. You could also make larger fish cakes and create fish burgers.
Kaffir lime leaves provide a citrus flavour to this dish. Kaffir lime plants grow well in pots – I have one growing on my balcony, or you may be able to track down kaffir lime leaves at your green grocer. Unlike most citrus, it’s the leaves that are generally prized. Kaffir lime fruit are knobbly looking and don’t contain a lot of juice, but the zest can be used in asian dishes. When finely cutting the leaves, generally the steam is discarded. If you have purchased kaffir lime leaves, you can store any leftovers in the freezer until you are ready to use them again.
If you don’t have palm sugar you can substitute brown sugar, and if you don’t have snake beans you can substitute regular green beans. You could of course make your own curry paste, but I used a store bought Thai curry paste. I used orange roughy because that was what was fresh at my fish monger, but you could use any firm white fish you have available. Serve your fish cakes with some sweet chilli sauce, chilli sauce and / or some lime wedges.
Asian Fish Cakes
- 500g orange roughy fish filets
- 1 coriander plant from a bunch of coriander, roots, stem and leaves
- 4 spring onions
- 4 kaffir lime leaves
- 4 snake beans (or 12 regular beans)
- 3 teaspoons fish sauce
- 1 egg
- 3 tablespoons Thai red curry paste
- 1 tablespoon palm sugar
- Oil, for pan frying
- Wash the coriander well to make sure any dirt is removed.
- Finely chop the kaffir lime leaves, snake beans, spring onions and coriander.
- Add the fish, egg, fish sauce and curry paste to a food processor bowl. Process until smooth.
- Remove the fish mixture from the food processor bowl and transfer to a mixing bowl.
- Add the finely chopped kaffir lime leaves, snake beans, spring onions and coriander and mix to combine.
- Roll tablespoons of the mixture into balls and flatten slightly.
- Heat a frying pan, add a little oil and pan fry fish cakes for a couple of minutes until golden brown.
- Turn over the fish cakes and cook on the other side for a couple of minutes until golden brown. Your fish cakes are ready to serve. Enjoy.
What is your favourite Asian inspired recipe? Has this post inspired any new ideas?