Fish Cake

Sunday, January 30, 2011

If you love fish cake, here a good one for you! Fish cake is often consider as an appetizer because it on that section in all of the Thai restaurant, but in reality it is also great as the main dish with rice too or that how I often eat it. A good fish cake should have the following characteristic, crispy on the outside and moist and chewy in the inside, just the way I think every fish cake should be. Of course, this is not a hard dish to make, but if not done right it just tasted like rubber! And believe me I had some of those before! It was very hard to swallow it, let alone enjoy it. So here my famous version, by famous I meant with the family wise. They just ravish this dish and rave about it. A big smile is the way to a chef heart as I always say…..


1 Package of fish paste
2 Tbsp of red curry paste
1 Tsp of paprika
1 Tbsp of fish sauce
2 Tbsp of tapioca starch
1 Cup of Asian green bean cut into small pieces (optional)
Handful of kaffir lime leaves sliced into thin pieces
¼ Vegetable oil for frying

Cucumber sauce or salad

1 Cucumber thinly sliced
2 Tbsp of white vinegar
1 Tbsp of sugar
Mix together set aside. Great with fish cake and satay alike.


1. Using electric blender add the fish paste, curry paste, fish sauce, paprika and tapioca starch and pulse 3 to four time or until fully blended.
2. Scope it out and add the lime leaves and cut green bean and mix well.
3. In a frying pan add the oil and bring to hot.
4. Rubbing a little oil on your hands, scope a spoonful of the fish paste mixture into your hand and roll it into a ball. Then flatten it with your palms to about ¼ to ½ inches in thicken.
5. Drop the fish paste into the hot oil and cook until golden brown. Make sure to turn it over so that it will not get burn.

Serve hot with cucumber sauce and with steam or sticky rice.


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