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
5 thoughts on “Thai Fish Cakes”
Oh, I never don’t LOVE your posts, but you know this one is particularly dazzling, both the imagery and the dish. Under-known and under-loved, but SUCH a fabulous tasty thing, with qualities that make it so fine as a party food. As usual sublime.
Hi Nancie and thank you! I know YOU know a thing or two about Thai food, your cookbooks are my favorites, with easy & delicious recipes. I love fish cakes so much that whenever I walk in this small family restaurant the owner/chef comes out to tell me if they have fish cakes that night – he is very particular about using the best fresh fish – these Thai Fish Cakes are inspired by the best, humble little bites that are a fun change from crab cakes. Thank you so much for your kind words.
You know what I love most about this recipe (apart from the beautiful pictures): I really like thai/asain inspired food but I never really know where to start. This seems like a perfect start however, with great flavours while not being too complicated. Thank you!
Thank you Marcella! Thai Fish Cakes make great appetizers and are so simple to prepare – little jewels in the kitchen. Please enjoy!
Talk about a jewel. That sauce catches my eye. GREG