I know, I know, fish is good for us especially for our brains (so they say) but sometimes I run out of ideas of how to cook them besides steaming, deep frying and as curry. Deep frying is a very common way of cooking fish in Malaysia but I’m not too keen on the oil splattered all over the kitchen. Imagine the clean up! Anyway, I decided to cook Thai Fish Cakes yesterday because it’s something different from steaming and it’s not as bad as deep frying. Here’s my version of the Thai Fish Cake.
- 500g Spanish Mackerel (Ikan Tenggiri in Malaysia), deboned and skinned
- 1 egg
- 2 tablespoon red curry paste
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 long beans, thinly sliced
- a few kafir lime leaves, thinly sliced
- Mix curry paste, sugar, salt and eggs in a bowl until well combined (I prefer to do it this way so the mixture is more even).
- Blend fish and curry mixture in a food processor/blender until it resembles fish paste and feels springy.
- Remove from food processor and stir in long beans and kafir lime leaves until well combined.
- Wet hands with salted water and make paste into balls of approximately 3cm in diameter. Pat the balls lightly to flatten slightly.
- Heat around 1/2 cup of oil in the frying pan and fry the fish cakes in batches of about 4-5. While frying, press the fish cakes to flatten if it expands too much.
- Turn fish cakes when one side becomes slightly brown.
- Remove from pan once fish cakes are evenly brown.
(Note: the fish cakes look a bit wrinkled in the photos because the photo was taken the day after straight from the fridge. Otherwise, it’s awesome)