Basic Thai Fish Cakes (Blender Version)

My Thai Fish Cake Learning

I tried to cook these Thai fish cakes twice.

In the first time, I used potato starch instead of bread crumbs as a binding agent; added red paprika for filling; put the fish cakes at room temperature for 20 minutes by mistake after blending.

My biggest mistake was that I didn’t fry the fish cake immediately after blending. As a result, the fish mixture released water (and bacteria also grow!).

Adding bread crumbs can help absorb water and hold the shape. Maybe it’s better than using only potato starch, but starch can also contribute to a smoother texture. Maybe I should try both the next time.

As for the ingredients, many recipes use diced green beans. Once I replaced it with diced bell peppers and the result was fine. But don’t blend it as it releases water.

Seasoning: Only Green Curry Paste

What about the seasoning? I used only green curry paste and it offered a slight spiciness with a very fragrant curry flavour. The saltiness was just right, too. Adding salt will also draw out the moisture of the fish. In my opinion, the curry sauce is already salty enough, it’s not necessary to add salt.

Here is a video recipe that I find it useful.

Thai Fish Cake Video Recipe (from RecipeTinEat)

With this recipe, the fish cakes won’t be bouncy or moist, and it’s better to dip the fishcakes with Thai sweet chilli sauce.

Thai fish cakes with sweet chilli sauce.

Ingredients

Makes 6-8 pcs

350 g (4 pcs) frozen cod fillets, thawed
12 g Thai green curry paste
7 g (½ tbsp) fish sauce
7 g (½ tbsp) lime or lemon juice
15 g fresh coriander, chopped (save some for garnish)
½ egg
40 g bread crumbs
oil

How to Make Basic Thai Fish Cakes with Blender

Pat dry the cod and squeeze out as much water as you can. Remove the small bones and cut it into chunks.
Blitz all the ingredients (except oil) in a blender and shape it into 6-8 pieces of disc by hand.
Heat the oil in a pan over a medium-high heat, fry the fish cakes until golden on both sides.