Thai Fish Cakes blend up in the food processor and cook in 5 minutes. Serve with a slightly exotic 4 ingredient sauce to please kids and adults.
I just rediscovered a long lost recipe. It’s almost as much fun as meeting an old friend!
Back in my Corporate Mom days, this recipe for Thai Fish Cakes was a staple. It comes together quickly into a mild but tasty entree that pleases both kids and adults. Add a slightly exotic sauce (with only four ingredients) and you have a winner!
Yes, back then, I even had a (part time) nanny. Perhaps because she was the one to cook this, when I converted to Stay at Home Mom, it disappeared from our dinner table.
Even though I have more time today, it’s nice to have entrees that come together in a snap. Just blend in a food processor, form into patties, then fry in the slightest bit of oil. The original recipe came from a 2007 Woman’s Day (not online) and was open to either a whitefish or salmon. I have been hesitant to challenge this with the more robust salmon flavor but if you decide to try that, let me know.
I’ve long had eating more fish as a dietary goal. So last year I joined a Community Supported Fishery–fish delivered from Alaska right to my doorstep! One of their “catches” included Rockfish, a mild, white fish, that is sustainably harvested in Alaska.
Looks like Thai Fish Cakes are back on the menu!
Isn’t it nice to rediscover old friends?
- • 4 tablespoon lime juice
- • 1 tablespoon low sodium soy sauce
- • 1 tablespoon sugar
- • 1⁄4 tsp red pepper flakes
- • 1⁄2 medium red bell pepper
- • 1⁄3 cup packed fresh cilantro (or basil)
- • 1 clove garlic
- • 1 slice (1⁄2 in. thick) fresh ginger
- • 2 teaspoon red curry paste or curry powder
- • zest from 1 lime
- • 1 teaspoon sugar
- • 1 tablespoon minced red onion
- • 1 1⁄2 pound skinned mild fish fillet, cut in chunks (I used Alaskan Rockfish)
- • 1 tablespoon olive oil
- To prepare sauce: Stir all ingredients in a small bowl until well blended.
- To prepare fish cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
- Shape fish mixture into small patties. Fish cakes may be cooked immediately or refrigerated, loosely covered, up to 4 hours.
- Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes 2 minutes on each side, or until just cooked through. Remove to serving platter and drizzle with Sweet & Sour Sauce.
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