Love fish cakes but hate how expensive they are? Me too! I created this recipe for Thai Curry Fish Cakes as part of an assignment while taking my Culinary Certificate. These fish cakes are tasty and a fun way to enjoy fish.
To make this dish gluten free, I used sticky rice instead of bread crumbs to help hold the fish cakes together.
You can see that I have the ingredients separated into 3 “chunks” or sections, based on how ingredients will be used together in this recipe. Organizing the ingredients into “chunks” helps to take away the overwhelm of recipe ingredient lists.
- 600-700 grams of cod fillet (~5-6) or other lean white fish.
- oil for pan frying
- salt and pepper
- 1 tsp curry paste (I used a small amount to control the heat of the dish)
- 1 small Thai chile (deseeded), diced
- 2 tsp ginger
- 2 cloves garlic
- 1 tsp brown sugar
- salt and pepper
- 1 egg, uncooked, whisked
- ½ – 1 cup cooked sticky white rice
- ¼ cup dried cranberries
- 1 celery stalk (for crunch and texture)
- Preheat oven to 425 degrees F.
- Ensure the fish is completely thawed. Then pat dry with a paper towel. Season the fish with salt and pepper.
- Over medium heat, in a medium sized frying pan, add oil. Then pan fry the fish until cooked. (1 inch of fish takes 10 minutes to cook. For a thinner fish fillet, it will take ~3 minutes per side). Once cooked, remove from heat and allow to cool. Then break up into small pieces in a medium sized bowl.
- In same frying pan, add in curry paste, small Thai chile, ginger and garlic. Allow to “bloom” (release their natural oils), then add to fish.
- Add in remaining ingredients to the fish. Add as much rice as is needed to be able to create a fish “cake”.
- Line a cookie sheet with parchment paper, and add in individual fish cakes. Cook for ~8 minutes, then flip over and cook another 5 minutes. Can also pan fry these cakes in a frying pan over medium heat.
Enjoy with an avocado lime mint dressing.
If you are short on time, but still want to enjoy the fish and the Thai flavours, simply pan fry the fish, adding in the curry paste, Thai chile pepper, ginger and garlic to the hot pan and then serve (and leave out the brown sugar, salt and pepper, egg, sticky white rice, dried cranberries and celery stalk. Enjoy!