Description
Thai fish cakes with shredded herbal salad is an appetizer to share with sweet Thai dipping sauce or serve as a light dinner with freshly steamed rice.
Ingredients
Units
Scale
- 1 pound uncooked boneless skinless white fish
- 1 tablespoon corn starch
- 1 teaspoon lime zest or 1 fresh kaffir lime leaf, minced
- 2 tablespoons plus 2 teaspoons Thai fish sauce, divided
- 1 tablespoon plus 2 teaspoons maple syrup (or brown sugar), divided
- 1 tablespoon grated galangal, or 2 teaspoons grated ginger root
- 2 teaspoons Thai red curry paste
- 4 tablespoons coconut oil, divided
- 1 lime, juiced
- 1 tablespoon canola oil
- 1 teaspoon minced fresh chili, preferably Thai bird chilis or 1/4 teaspoon crushed red pepper, or more to taste
- 4 cups shredded Romaine or Napa cabbage
- 1 scallion, minced
- 1 cup julienne radish
- 1 cup loosely packed torn mixed basil leaves, cilantro and mint
- Thai Sweet Chili Dipping Sauce (optional)
Instructions
- Cut the fish into large chunks and place in a food processor with steel blade attachment. Add cornstarch, lime zest (or lime leaf), two tablespoons fish sauce, 1 tablespoon maple syrup, galangal (or ginger) and curry paste. Pulse and then process until the mixture comes together as a sticky rough ‘dough’.
- Coat a baking sheet with cooking spray. Form fish mixture into 8 patties (1/4 cup each) with moist hands, and set on a baking sheet.
- Heat 2 tablespoon coconut oil in a large skillet over medium-high heat. Add 4 of the fish cakes and cook until browned on the bottom, 2 to 4 minutes. Carefully turn over and continue cooking, adjusting heat as necessary to prevent burning, until cooked through and the other side is browned, 2 to 3 minutes longer. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining 2 tablespoons coconut oil and cakes, adjusting heat as necessary.
- Whisk the remaining 2 teaspoons fish sauce, 2 teaspoons maple syrup, lime juice, canola oil and chili in a large bowl. Add Romaine (or Napa), scallion, radish and herbs and toss to coat. Serve on a platter as an appetizer with the dipping sauce. Or divide salad among four plates top with the fish cakes and drizzle any remaining dressing from the bottom of the bowl over.
Notes
Make Ahead:
To make ahead, assemble the fish cakes but don’t cook. Place them in an airtight container with pieces of parchment paper placed in between each. Place in the fridge for 1-2 days or freeze for 1-2 months.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size: 2 cakes and 2 cups salad
- Calories: 222
- Fat: 11
- Saturated Fat: 5 g
- Fiber: 2 g
- Protein: 23 g