Thai Fish Cakes
Delicious fish cakes that are quick and easy to cook. You can use tilapia or steelhead trout for this recipe. The rice flour can be replaced with normal flour and a little corn starch. Serve this dish with rice and the sauce of your choice, I recommend jalapeno jam, sweet chili sauce or oyster sauce.
Thai Fish Cakes Recipe
By Published: April 24, 2013
- Yield: 20
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 60 mins
Delicious fish cakes that are quick and easy to cook. You can use tilapia or steelhead trout for this recipe. The rice flour can be …
Ingredients
- 400 g thick white fish fillets or steelhead trout
- 2 egg whites
- 2 tbsp rice flour
- 1 tbsp panko bread crumbs
- piece of ginger to taste
- 1 tbsp chopped cilantro
- 1 tsp fish sauce
- 1 tsp lime juice
- garlic powder to taste
- salt, pepper
- vegetable oil for frying
Instructions
- Chop the fish fillet with a sharp knife into small pieces. Peel and finely chop the ginger. Mix the fish, rice flour, panko breadcrumbs, ginger, lightly beaten egg whites, cilantro, fish sauce, lime juice, garlic powder, a little salt and pepper in a bowl. Cover and leave for 30 minutes.
- Preheat the oil in a pan with a thick bottom. Make the fish cakes using a teaspoon and then gently add to the pan, cook 3 - 4 pieces at time for 2 minutes, until golden brown. The oil should completely cover the cakes. Place on a paper towel to drain excess oil. Serve with sauce and lime.
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