Crispy Thai fishcakes
Crispy Thai fishcakes

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, crispy thai fishcakes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crispy Thai fishcakes is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Crispy Thai fishcakes is something which I have loved my entire life. They’re nice and they look wonderful.

Win over the lunch bunch with these crispy fish cakes. They're a sweet and spicy showcase of Asian flavor, including Thai Kitchen® Red Curry Paste and Premium Fish Sauce. Serve with our Sweet Red Chili Sauce. These easy Thai fish cakes are full of intense flavours with green beans for extra texture.

To get started with this recipe, we must prepare a few ingredients. You can have crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Thai fishcakes:
  1. Get 500 g mixed fish/seafood (I used prawns, cod and haddock)
  2. Prepare 3 tsp Thai curry paste (see recipe)
  3. Get 4 spring onions chopped
  4. Take 2 egg yolks
  5. Prepare Seasoning
  6. Make ready 200 g fine egg noddles

The sweet chilli dip is remarkably easy to make, and it's fabulous with the fish. Whiting is a brilliant white fish, but if you cannot find any for this recipe, you can use cod or haddock to make these fish cakes. Check all the bones are removed first. Most Thai people deep fry them, but I find you can get away with shallow frying.

Steps to make Crispy Thai fishcakes:
  1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
  2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
  3. Preheat a fryer to 160 degrees
  4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
  5. Coat the cakes in the noodles
  6. Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
  7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.

Check all the bones are removed first. Most Thai people deep fry them, but I find you can get away with shallow frying. I also like to fry the coriander (cilantro) witch becomes crispy and adds another layer of texture and makes for a stunning garnish. But that part is optional, you could just use fresh sprigs. Serve these Thai fish cakes with.

So that’s going to wrap it up for this special food crispy thai fishcakes recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!