This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Red Curry Fish Cakes
20 minutes to assemble
3-5 minutes to fry per side
3-5 minutes to fry per side
24-28 fish cakes
20 minutes to assemble
3-5 minutes to fry per side
3-5 minutes to fry per side
24-28 fish cakes
These gluten free Thai fish cakes are deliciously popular. Red Curry and Garlic Chili Pepper Sauce give a zesty flavor to this easy to prepare appetizer.
Ingredients
- 1 tablespoon Red Curry Paste
- 2 tablespoons Garlic Chili Pepper Sauce
- 1 tablespoon lime juice
- 1 large egg
- 1 1/2 teaspoons Fish Sauce
- 1 1/2 lbs white fish*, cut into small pieces
- 4 scallions, chopped
- 3 tablespoons chopped fresh basil
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 cup oil, for frying
- Optional: Lime wedges and Sweet Chili Sauce
- *We used cod for our tests.
Directions
- Add Red Curry Paste, Garlic Chili Pepper Sauce, lime juice, egg and fish sauce into a food processor fitted with a metal blade. Mix until curry is dissolved.
- Add fish to food processor and pulse until minced. Transfer to a medium bowl. No need to wash out processor bowl.
- Add scallions, basil and sugar to food processor and pulse until minced. Add to fish mixture and stir until combined. Mix in cornstarch.
- Using a soup spoon, form into oval cakes.
- Heat oil in a large skillet to about 360°F. Fry fish cakes 3-5 minutes on each side, or until golden brown. Do not overcrowd or cakes will be greasy. Drain on paper towels.
- Serve warm with lime wedges and Sweet Chili Sauce, if desired.
In This Recipe
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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