Thai fishcakes?

Question

i want a very easy and quicky recipe for thai fishcakes.

i have friends coming for dinner at the wkend and want to make them a two course thair meal.

all the recipies i have found in google are really long... any ideas?

Answer 1

Makes 15

Preparation time 20 minutes

Plus chilling time

Ingredients

400g cod, halibut or Scottish haddock, cut into pieces

1tbsp Thai fish sauce

1tbsp Thai red curry paste

50g green beans, roughly chopped

1tsp dark brown sugar

2tbsp chopped, fresh Asda coriander

Grated zest and juice of 1 lime

1 egg, beaten

100ml sunflower oil, for frying

For the dipping sauce:

1tsp Asda sesame seeds, toasted

1tbsp Asda sesame oil

Juice of half a lime

2tsp Thai fish sauce

1tbsp light soy sauce

1 red chilli, deseeded and finely chopped

see link below

http://www.asda-recipes.co.uk/recipe/448...

Answer 2

Easy to make Thai fish cakes:

1) 500g fish paste

2) 1 tablespoon curry powder

3) 2 tablespoon chili paste

4) 1/2 cup finely sliced long beans

5) 1/2 cup plain flour

6) 1 egg

7) Salt and sugar to taste

Mix everything up completely. Shape into patties and deep fry.

Answer 3

Use this recipe to cook Thai fishcakes. Shouldn't take more than 10 minutes: http://www.thai-food-online.co.uk/thaifi...

Answer 4

Ummm upon looking i have to agree that there is no asy way of making them fast, but to please you i have ingaged my weird part of the brain.. ( the wee bit at the back left of my head) and come up with a way for you......

Get a captain birds eye or asda or even tesco brand pack of fish cakes and lay them up on your kitchen counter and put some string around each one and wa la you got thaied fishcakes.

Answer 5

Mark and spark even better! especially salmon one...

but they are not real Thai fishcake though as there is no salmon in Mekong river or gulf of Thailand!

Answer 6

Easy! Put following ingredients in a mixer.

Firm white fish ( use say 200 g per person)

1 egg

lime zest

4 sliced kaffa lime leaves ( must have )

heaps of mint and coriander or cilantro

Shape into small patties.

fry in EVO EASY AND SO YUMMY

Answer 7

The easiest way would be simply mix some Thai red or yellow curry paste with minced fish meat, shape into patties & fry. You could add a beaten egg (optional), a bit more shredded kaffir lime leaves & fresh chopped spring onions to freshen the taste.

If you want more control over the seasonings, there's also simple recipes that taste authentic, instead of wading through complex recipes best left for lazy weekends. The below recipe serves 2.

250g minced fish meat (can use any white fish or combined with salmon and even add some prawn meat)

2 kaffir lime leaf, shredded

1 tsp lime juice

2 tsp chopped galangal (optional but nice) or minced ginger

1/2 tsp chopped red chilli (adjust for desired heat)

1/2 tsp Thai fish sauce (go easy as fish sauce is even saltier than soy sauce)

Optional: some chopped spring onions, finely sliced lemongrass, finely sliced green or long beans

salt & pepper to taste

Shape into patties & fry for 1-2 mins on each side. Serve with commercial Thai sweet chilli sauce, no need to make elaborate dips. If you're concerned about the final taste, what I do is cook a small spoonful in the microwave or fry lightly, then I know whether to adjust the seasonings for the rest of the mix.

Another alternative to fried fishcakes is steamed fishcake. Traditionally it's wrapped with banana leaves but you can use ramekins or small glass bowls covered with foil. The traditional way is grilling over charcoal (idea for future BBQ) and popular in the region (the Malay variation is called otak).

450g minced white fishmeat

2 tbsp fish sauce

2 tbsp lime juice

1 tsp sugar

2 eggs beaten

4 tbsp coconut milk

Paste:

2.5cm/1 inch ginger, chopped

2 red chillies, chopped

1 tsp ground turmeric

1 onion, chopped

2 stalks lemongrass, chopped (remove tough outer leaves)

1 tbsp ground coriander

1 tsp shrimp paste

- Blend fishmeat & paste ingredients into a fine paste. Add the rest of the ingredients & mix well.

- Scoop into lightly oiled ramekins, cover with foil & steam for 10-15 mins. Serve as it is, no need for sauces. Serves 4.

- To cut it even shorter, you can also use red or yellow curry paste on the fishmeat and only add the coconut milk & eggs and maybe a bit of sugar.

That's it, really simple (by standards for ethnic food recipes) but full of flavour. Good luck!

Answer 8

Tesco.

Answer 9

People please post some good recipes because I want to make them at home.

Answer 10

well just diall a thia kitchen number and before you know it, it will be deliverd right to your house, SIMPLE AS 1-2-3

Answer 11

order them from a Thai takeout place