Thai Fish Cakes (Red Curry Style)

Ingredients

300g white fish (e.g. hake)

100g prawns

Handful green beans, chopped

2 kaffir lime leaves, finely sliced

Handful coriander stems (leaves reserved for garnish)

Vegetable oil (for frying)

The Red Curry Paste

2–3 dried red chillies

2 fresh red chillies

1 stalk lemongrass

1 thumb-sized galangal

2 shallots

2 garlic cloves

½ teaspoon white pepper (toasted)

1 teaspoon shrimp paste

Salt

PREPARATION

1. In a mortar and pestle, pound salt with dried and fresh chillies first, then add lemongrass, galangal, shallots and garlic, working into a smooth paste.

2. Add lime leaves and shrimp paste, continuing to pound for 10–15 minutes until the paste is fine, smooth and aromatic.

3. In a blender, combine fish and prawns with 3–4 tablespoons of curry paste, blending until a smooth mixture forms.

4. Add cornflour and blend briefly again until the mixture becomes slightly sticky and well combined.

5. Transfer to a bowl and mix in chopped green beans, coriander stems and sliced lime leaves for texture and freshness.

COOKING

6. Heat oil to medium-high and test readiness with a wooden utensil—if it fizzes, the oil is ready.

7. Shape the mixture into small patties or quenelles, ensuring they are compact so they hold together during frying.

8. Carefully drop into the hot oil in batches, avoiding overcrowding to maintain temperature.

9. Fry for 4–5 minutes until golden brown and cooked through, turning occasionally for even colour.

10. Remove and drain on paper towel, then serve hot with garnish and dipping sauce if desired.

School of Wok Tips

• Pound paste properly for the best flavour release.

• Don’t skip cornflour—it helps binding and crispness.

• Keep some chunkiness for texture contrast.

• Fry in batches to keep oil temperature consistent.

FAQs

Why are fish cakes bouncy?

Blending the fish creates that signature elastic texture.

Can I use store-bought curry paste?

Yes, but homemade gives fresher flavour.

Can I bake instead of fry?

You can, but frying gives the best texture and colour.