Name: Authentic Thai Fish Cake
Total time: PT3000.0S
Yield: 4
Ingredients: 2 pound Tilapia; 2 teaspoon Red Curry Paste; 1 cup Green Beans; 2 tablespoon Kaffir Lime Leaf; 1 cup Fresh Thai Basil Leaves; 1/2 tablespoon Fish Sauce; 1 tablespoon Granulated Sugar; 1 Egg; 1/2 cup Salted Peanuts; 1/2 cup Cucumber; 1 cup Sweet Chili Sauce; as needed Vegetable Oil

These little fish cakes come from my friend Radissa from Thailand. You can use any white fleshy fish such as tilapia, basa or mongrel. You can find the ingredients in your asian supermarket.

Easy

Low-Fat

Tree Nut-Free

Appetizers

Main Dish

Dairy-Free

Grain-Free

Protein Packed

Intermediate

Low Salt

Soy-Free

Tomato-Free

Pescatarian

Lunch

Fish & Seafood

Snack

Fish

Shellfish-Free

Dinner

Shellfish

Side Dish

Vegetables

Thai

Authentic Thai Fish Cake

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

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Tilapia

pound

Red Curry Paste

teaspoon

Green Beans

Kaffir Lime Leaf

tablespoon

Fresh Thai Basil Leaves

Fish Sauce

Granulated Sugar

Salted Peanuts

Cucumber

Sweet Chili Sauce

Vegetable Oil

as needed

Into a bowl, mix the tilapia, {@4:}, {@2:}, {@3:}, {@1:}, and {@0:}. The fish has to be wet. If on the dry side mix in the {@5:}.

Into a bowl, mix the tilapia, Fish Sauce (1/2 tablespoon), Granulated Sugar (1 tablespoon), Green Beans (1 cup) [thinly sliced], Kaffir Lime Leaf (2 tablespoon) [chiffonade], and Fresh Thai Basil Leaves (1 cup). The fish has to be wet. If on the dry side mix in the Egg (1 N/A).

Into a bowl, mix the tilapia, Fish Sauce (1/2 Tbsp), Granulated Sugar (1 Tbsp), Green Beans (1 cup), Kaffir Lime Leaf (2 Tbsp), and Fresh Thai Basil Leaves (1 cup). The fish has to be wet. If on the dry side mix in the Egg (1).

Roll the fish into a ball the size of a golf ball and flatten. Do not overcrowd your pan. These need room to puff up. So work in batches.

Heat enough {@0:} in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.

Heat enough Vegetable Oil ( as needed) in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.

Heat enough Vegetable Oil (as needed) in a pan to cover the fish patties. Fry the fish until it has browned and then flip it. Cook until the other side has browned as well.

Remove the patties to a paper towel lined plate. The patties will deflate when you take them out of the pan.

For the dipping sauce, chop the Cucumber (1/2 cup).

Roast the {@0:}  in a pan until fragrant. Then, process or roughly chop the peanuts.

Roast the Salted Peanuts (1/2 cup)  in a pan until fragrant. Then, process or roughly chop the peanuts.

For the dipping sauce, combine the cucumber, {@1:}, chopped peanuts and {@0:}. Serve and enjoy the fish cakes hot!

For the dipping sauce, combine the cucumber, Red Curry Paste (2 teaspoon), chopped peanuts and Sweet Chili Sauce (1 cup). Serve and enjoy the fish cakes hot!

For the dipping sauce, combine the cucumber, Red Curry Paste (2 tsp), chopped peanuts and Sweet Chili Sauce (1 cup). Serve and enjoy the fish cakes hot!

Authentic Thai Fish Cake

50MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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