Company’s coming, they’re almost here, set to arrive very soon, so it’s time to collect some little jewels for holiday gatherings. Thai Fish Cakes offer a crab-cake-alternative – a savory, spicy-sweet little bite for guests, kitchen jewels for company.
Crab cakes seem to be favorites at almost every gathering, but what about a little change in scene, something slightly spicy with a sweet dipping sauce? Thai Fish Cakes, inspired by a well-loved restaurant, are always on my list of treats when guests are due to arrive.
These little gems are crispy and flecked with green beans, served with a sweet chili dipping sauce and seem to disappear as quickly as standard more costly crab cakes. Mild white fish, shrimp, red curry paste and crisp green beans are a winning combination. Using fresh ingredients is of course optimal, however I have used frozen and defrosted fish, shrimp and green beans with nice results. The red curry paste, fish sauce and sweet chili sauce are found in the international cooking aisle of most large supermarkets.
Thai fish cakes may be assembled and stored in the refrigerator the night before and fried just prior to serving. No need to deep fry, a lesser amount of oil will do, the cakes fry up quickly. You may adjust the amounts of red curry, fish sauce and beans, so first fry up one fish cake and adjust the seasonings to suit your taste. Serve garnished with fresh lime and a simple sweet chili dipping sauce as little-bite starters or as a light meal served perhaps with a crisp cucumber salad and rice.
Company’s coming, be ready with Thai Fish Cakes to spice up your holiday gatherings.
As always, enjoy. B