THAI FISH CAKES
Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
- Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
- Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
- Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
- Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
- Repeat with remaining mixture, adding more oil into the skillet if required.
- Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g
FRAGRANT PRAWN, CRAB & SALMON THAI FISH CAKES WITH GREEN CURRY RECIPE - (3.9/5)
Provided by á-25087
Number Of Ingredients 10
Steps:
- Add all the ingredients together in a large bowl and mix. Form the Thai fish cakes in the palm of your hand and place on a plate or tray. Allow to rest in the fridge for the flavors to combine and settle, about 15 minutes. Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat) Allow to rest about 5 minutes before eating.
THAI TASTE'S THAI FISH CAKES
Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.
Provided by clemmiecorlett
Time 15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
- Transfer to a bowl and stir in the sliced green beans.
- Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
- Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
- Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
FRAGRANT COCONUT, SALMON & PRAWN TRAYBAKE
Get inspired by Thai flavours with this fragrant coconut, salmon and prawn 'fakeaway'. It's made easy with an all-in-one method - and works with cod, too
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using.
- Pour the mixture into a medium roasting tin, and nestle in the salmon, pak choi and mangetout. Cover and cook in the oven for 15 mins. Scatter in the prawns and cook for a further 10 mins. Garnish with the coriander and serve with the lime wedges and rice.
Nutrition Facts : Calories 801 calories, Fat 61 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium
RUSSELL'S THAI STYLE CRAB AND PRAWN CAKES
We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)
Provided by JustJanS
Categories Crab
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together well.
- Shape into 8 cakes.
- Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
- Turn over and cook for another couple of minutes or until cooked right through.
- Serve at once with a wedge of lime on the side.
Nutrition Facts : Calories 504.2, Fat 21.9, SaturatedFat 3.9, Cholesterol 396, Sodium 2496, Carbohydrate 23.7, Fiber 1.9, Sugar 2.8, Protein 50.5
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
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- Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined.
- Add the salmon and pulse again for a few seconds. Finally add in the coriander/cilantro and kaffir limes leaves and pulse until everything is mostly combined. It’s good to leave a little texture and colour, so don’t over pulse.
- Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
- For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies. Put to one side.
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5/5 (4)Servings 10Cuisine Gluten Free, ThaiCategory Appetizer, Canape, Light Meal, Lunchbox
- Place fish, egg, cornflour, tamari, fish sauce, garlic, ginger, lime leaves, lemongrass, coriander stalks and leaves, chili flakes and salt in the bowl of a food processor.
- Heat a large frying pan on medium. Drizzle about half a tablespoon of olive oil in the pan. Place half of the fishcakes in the pan. Reduce heat to medium-low. Cook each side for approximately 5 minutes until both sides are cooked and golden. Press down on the fishcakes with a spatula during cooking.
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