This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thai Fish Cakes
20 minutes to assemble
3-4 minutes to fry each side
3-4 minutes to fry each side
20-22 – 2 inch fish cakes
20 minutes to assemble
3-4 minutes to fry each side
3-4 minutes to fry each side
20-22 – 2 inch fish cakes
We pan fried this classic Thai appetizer, which is traditionally deep-fried. Red Curry and Fish Sauce give them a true Thai flavor.
Ingredients
- 1/2 cup Lite Coconut Milk, divided
- 1 tablespoon Red Curry Paste
- 1 1/3 lbs fish fillets, roughly chopped
- 1/2 cup flour
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 egg, beaten
- 2 teaspoons Fish Sauce
- Oil or cooking spray (to grease pan)
- Optional: A Taste of Thai Garlic Chili Pepper Sauce or Sweet Chili Sauce
Directions
- Dissolve Red Curry Paste in 1/4 cup of warm Coconut Milk. Add dissolved curry, remaining Coconut Milk, fish fillets, flour, cilantro, lime juice, egg and Fish Sauce to a food processor fitted with a metal blade.
- Pulse until mixture is minced but not puréed. Do not over process or cakes will be dense.
- Lightly oil a non-stick skillet and heat over a medium heat. Using two spoons form fish cakes into rounds and drop into skillet. Flatten slightly.
- Fry each side approximately 3-4 minutes or until cooked through. Serve with favorite dipping sauce, or our authentic Thai Garlic Chili Pepper Sauce or Sweet Chili Sauce.
In This Recipe
With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
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.
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.