Thai Fish Cakes Recipe

Ingredients:

• 1 lb. white fish fillets (cod, tilapia, or haddock), finely chopped or minced
• 2 cloves garlic, minced
• 1/4 cup green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup cornstarch
• 1/4 cup fish sauce
• 2 tbsp. red curry paste
• 1 egg
• 1 tbsp. brown sugar
• 1/2 tsp. salt
• 1/4 cup vegetable oil for frying

Instructions:

1. Combine the fish, garlic, green onions, cilantro, cornstarch, fish sauce, red curry paste, egg, brown sugar, and salt in a mixing bowl.
2. Mix the ingredients until well combined and the fish mixture holds together when squeezed.
3. Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick. (You should have about 12-15 patties overall)
4. Heat the vegetable oil in a pan over medium-high heat.
5. Make sure the oil is hot and then add a few of the fish cakes to the pan at a time. Cook the patties until browned and crispy for approximately 3-4 minutes per side.
6. Remove the fish cakes from the pan using a slotted spoon and transfer to a plate lined with paper towels to remove excess oil.
7. Repeat this process until all the fish cakes are cooked. Serve immediately with a dipping sauce of your choice (such as sweet chili sauce or tamarind sauce).

Verdict and Serving Suggestions:

These Thai fish cakes are an easy and delicious appetizer or main dish to serve at your next gathering. The combination of flavors and textures in these fish cakes is sure to impress your guests. Pair the fish cakes with a simple dipping sauce like sweet chili sauce and serve with a fresh cucumber salad or steamed rice for a complete meal.