Thai Fish Cakes
Summer means firing up the barbie! These Thai fish cakes are a delicious and refreshing alternative, cooking perfectly on a flat plate. The blend of chili, ginger, coconut, and kaffir lime is ideal for an outdoor meal with a cold beer.
Summer means firing up the barbie! These Thai fish cakes are a delicious and refreshing alternative, cooking perfectly on a flat plate. The blend of chili, ginger, coconut, and kaffir lime is ideal for an outdoor meal with a cold beer.
- Carbohydrate 4.79229062268986 g
- Cholesterol 0 mg
- Fat 3.90720645831405 g
- Fiber 0.75059998687917 g
- Protein 1.05859291659756 g
- Saturated Fat 3.3547846874988 g
- Serving Size 1 1 Serving (56g)
- Sodium 6.64014583243084 mg
- Sugar 4.04169063581069 g
- Trans Fat 0.271099687493594 g
- Calories 53 calories
Step-by-step
- Place the lime leaf strips, green onion, ginger, garlic, and chilies in a food processor and pulse to make a thick paste.
- Cut fish into chunks and add to the food processor with the coconut milk, fish sauce, cumin, coriander, and sugar and process to a firm paste.
- Using your hands, take a small ball of paste, pat it into a fish cake shape, and set it on a clean plate. Repeat with the remaining mixture. While making the cakes, rinse your hands every so often with cool water to stop the paste from sticking. Put the plate of fish cakes in the fridge for 10 minutes to firm up.
- Preheat a barbecue plate and oil lightly. Place the cakes on the barbecue and fry for 30 seconds to one minute before turning. Fry until golden-brown and drain on paper towel. Serve immediately with your favorite chili sauce or some finely sliced chili and coriander.
A Taste of Thailand on the Barbie: My Go-To Summer Recipe
Summer is my absolute favorite time of year! The long, sunny days, the warmth on my skin, and the endless possibilities for outdoor adventures. And what better way to celebrate the season than with a delicious barbecue? This year, I've been experimenting with new and exciting flavors, and I've found a real winner: Thai fish cakes. Forget the usual burgers and sausages; these little patties are packed with vibrant, fresh flavors that are perfect for a summer gathering.
The recipe itself is surprisingly simple. I usually start by preparing the paste – a fragrant blend of kaffir lime leaves, ginger, garlic, and chilies. The key is to finely chop everything to get a truly smooth texture. Then, I add the fish, coconut milk, fish sauce, and spices. I like to use white-fleshed fish fillets as they have a slightly milder flavor, allowing the aromatic paste to shine through. The beauty of this recipe is that you can easily adapt it to your taste. If you like a spicier kick, add more chilies! If you're not a big fan of fish sauce, you can use soy sauce or even a splash of Worcestershire sauce instead. But trust me, the fish sauce adds an essential umami note that perfectly balances the sweetness of the coconut and the heat of the chilies.
Once the paste is ready, forming the fish cakes is a simple process. I roll them into small balls, then flatten them slightly to create neat little patties. A quick chill in the fridge firms them up, making them easier to handle on the barbie. And speaking of the barbie, that's where the magic really happens! I lightly oil the grill plate to prevent sticking and then cook the cakes for about a minute on each side, until they're golden brown and cooked through. The slight char from the grill adds a delicious smoky flavor.
The final touch? A generous drizzle of my favorite chili sauce. I've been experimenting with different sauces, from sweet and tangy to fiery hot, and each one adds a unique twist to the flavor profile. Sometimes I simply chop up some fresh chilies and coriander, and sprinkle them over for some extra freshness. It’s such a simple dish, yet so incredibly satisfying.
Serving these Thai fish cakes is a pleasure. They are a wonderful light summer meal, yet they’re equally perfect as an appetizer, served alongside a crisp salad or some fresh fruit. I’ve found them to be a huge hit at every gathering I’ve served them at, from casual backyard barbecues to more formal dinner parties.
These Thai fish cakes have become a staple in my summer repertoire. They’re quick, easy to make, and incredibly versatile. They’re a fantastic way to showcase the vibrant flavors of Thai cuisine while enjoying the simple pleasure of outdoor cooking. Whether you're a seasoned grill master or a complete beginner, I urge you to try this recipe. You won't regret it! I hope you enjoy them as much as I do, and I'd love to hear about your own barbecue adventures.
