These zesty Hairy Bikers Thai Fish Cakes are made with fresh white fish fillets, fragrant red curry paste, fish sauce, kaffir lime leaves, and crisp green beans. This recipe creates wonderfully springy and aromatic fish cakes with a gentle kick of spice. They are a perfect appetizer or a light main course, ideal for a dinner party starter or a quick weeknight meal, and the recipe makes about 12 cakes.
Hairy Bikers Thai Fish Cakes Ingredients
For the Fish Cakes:
- 500g (1.1 lbs) skinless firm white fish fillets (like cod, haddock, or pollock), chilled
- 2-3 tablespoons Thai red curry paste
- 1 large egg
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 4 kaffir lime leaves, very finely shredded
- 50g (1/3 cup) green beans, very finely sliced
For the Sweet Chili Cucumber Relish:
- 100ml (1/2 cup) rice vinegar
- 50g (1/4 cup) granulated sugar
- 1/2 cucumber, deseeded and finely diced
- 1 red chili, finely chopped
- 1 shallot or small red onion, finely chopped
- 2 tablespoons roasted peanuts, crushed
How To Make Hairy Bikers Thai Fish Cakes
- Make the fish paste: Cut the chilled fish into rough chunks and place them in a food processor. Add the Thai red curry paste, egg, fish sauce, and sugar. Blitz for about 1 minute, or until the mixture comes together to form a smooth, thick paste.
- Add texture: Scrape the fish paste into a medium bowl. Add the finely shredded kaffir lime leaves and the finely sliced green beans. Mix well with a spoon until everything is evenly combined.
- Form the cakes: Lightly wet your hands with cold water to prevent the mixture from sticking. Take a tablespoon of the mixture and roll it into a ball, then flatten it into a small patty about 2 inches (5cm) wide. Place the formed cake on a plate lined with baking paper.
- Chill the fish cakes: Repeat with the remaining mixture to make about 12 fish cakes. Place the plate in the refrigerator to chill for at least 20 minutes. This step is important as it helps the cakes to firm up and hold their shape during cooking.
- Make the dipping sauce: While the fish cakes are chilling, prepare the relish. In a small bowl, whisk together the rice vinegar and sugar until the sugar has completely dissolved. Stir in the diced cucumber, chopped chili, and shallot.
- Cook the fish cakes: Heat about 1 inch of vegetable oil in a large frying pan or wok over a medium-high heat. Fry the fish cakes in batches for 2-3 minutes on each side, until they are golden brown, firm, and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the cucumber relish, sprinkled with crushed peanuts.
Recipe Tips
- Use Cold Fish: For the signature bouncy and springy texture of great Thai fish cakes, it’s crucial that your fish is very cold when you put it in the food processor. This helps the proteins bind together properly to form a sticky paste.
- What are Kaffir Lime Leaves? These leaves provide a unique, intense citrus aroma that is signature to Thai cuisine. You can find them in Asian supermarkets. If you can’t get them, use the finely grated zest of one lime as a substitute.
- Don’t Overcrowd the Pan: Fry the fish cakes in batches of 3 or 4 at a time. This keeps the oil temperature high, ensuring the cakes become crispy and golden rather than absorbing too much oil and becoming greasy.
- Chilling is Essential: Don’t skip the chilling step. Resting the formed patties in the fridge for at least 20 minutes helps them firm up, which prevents them from falling apart when you fry them.
What To Serve Thai Fish Cakes
These delicious fish cakes are traditionally served as a starter or snack with the sweet chili cucumber relish for dipping. To turn them into a satisfying main course, serve them with a side of fluffy steamed jasmine rice and a simple, crisp Asian-style salad or some stir-fried greens like bok choy with a dash of soy sauce.
How To Store Thai Fish Cakes Leftovers
- Refrigerate: Store cooked, cooled fish cakes in an airtight container in the refrigerator for up to 2 days. Store the cucumber relish separately. Reheat the fish cakes in a hot oven or air fryer to restore some crispiness.
- Freeze: It’s best to freeze the fish cakes uncooked. Arrange the formed patties on a baking sheet and place in the freezer until solid. Once frozen, transfer them to a freezer-safe bag. They can be cooked directly from frozen, just add an extra 2-3 minutes to the cooking time.
Hairy Bikers Thai Fish Cakes Nutrition Facts
- Calories: 285 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 115mg
- Sodium: 650mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 22g
Frequently Asked Questions
- What is the best type of fish to use? You should use a firm, lean white fish. Good choices include cod, haddock, pollock, tilapia, or basa. Avoid oily fish like salmon or mackerel as they won’t create the right springy texture.
- Can I make these without a food processor? Yes, though it requires more effort. You’ll need to mince the fish very finely with a sharp knife. Then, in a bowl, use the back of a strong spoon to beat and slap the minced fish against the side of the bowl for several minutes until it becomes a sticky, cohesive paste.
- Are these fish cakes very spicy? The level of heat depends entirely on the brand and amount of Thai red curry paste you use. For a milder version, simply use less paste. Most recipes are moderately spicy, but you can easily adjust it to your taste.
- Can I bake the fish cakes instead of frying them? Yes, for a healthier alternative. Preheat your oven to 400°F (200°C). Lightly brush the fish cakes with oil and place them on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through. They won’t be quite as crispy as the fried version but are still delicious.
Try More Recipes:
- Hairy Bikers Cauliflower Cheese Recipe
- Hairy Bikers Yorkshire Pudding Recipe
- Hairy Bikers Piccalilli Recipe
Hairy Bikers Thai Fish Cakes Recipe
Description
These Hairy Bikers Thai Fish Cakes are zesty, aromatic, and packed with authentic Thai flavor. Made from a springy fish paste with red curry, lime leaves, and green beans, they are fried until golden and served with a refreshing sweet chili cucumber relish. They make a perfect appetizer or a light and healthy main meal.
Ingredients
For the Fish Cakes:
For the Relish:
Instructions
- Make fish paste: In a food processor, blitz the fish, curry paste, egg, fish sauce, and sugar until a smooth paste forms.
- Add texture: Transfer the paste to a bowl and stir in the shredded lime leaves and sliced green beans.
- Form and chill: With wet hands, shape the mixture into 12 small patties. Chill in the refrigerator for at least 20 minutes.
- Make the relish: While the cakes chill, whisk the vinegar and sugar until dissolved. Stir in the cucumber, chili, and shallot.
- Fry the cakes: Heat oil in a frying pan and cook the fish cakes in batches for 2-3 minutes per side until golden brown. Drain on paper towels and serve hot with the relish, sprinkled with peanuts.
