Thai Fish Cakes

Thai Fish Cakes blend up in the food processor and cook in 5 minutes. Add a slightly exotic 4 ingredient sauce to please kids and adults.

Author: Inger

5 from 1 vote

Prep Time 10

Cook Time 5

Total Time 15

Course Main Dish

Cuisine Thai

Servings

Calories 263 kcal

Ingredients

Sweet & Sour Sauce

4 Tablespoon lime juice
1 Tablespoon low sodium soy sauce
1 Tablespoon sugar
1/4 teaspoon red pepper flakes

Fish Cakes

1/2 medium red bell pepper
1/3 cup packed fresh cilantro or basil
1 clove garlic
12 inch ginger slice 1⁄2 in. thick fresh ginger
2 teaspoons 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

Instructions

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.

Nutrition

Calories: 263kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.