Thai Fish Cakes

I discovered Thai Fish Cakes while on a business trip to Thailand. Strolling down Sukhumvit Soi 38 looking at all the street food vendors, I was happily taking in all of the delicious aromas.

When I spied beautiful, golden patties, I stopped to check out the most glorious, spicy, fried patties wrapped in a banana leaf ‘cone’.  

I immediately had to buy a couple. When I bit into the patty, I was struck by the intense flavor bomb in my mouth. It was amazing. The texture, the flavors were all new to me. Yep, I was hooked. So much so, that I made three more trips to the vendor just to get another fix.

I asked the Concierge at the hotel to find the recipe for me. This is the recipe that I was given. It isn’t exact, but it’s pretty darn close.

If you enjoy Asian flavors, then you’ll enjoy this recipe. It’s salty, a bit spicy, and rich from the coconut milk and the fattiness of the salmon.  

Forget about the texture of the fish cakes your grandmother made. These are not spongy at all. Instead, you first experience the crunch of the pan-fried crust.  

Then, you experience the rich, soft, interior that is full of sophisticated flavor.

INGREDIENTS USED

• Fish - preferably fresh, not frozen. I used salmon, but I’ve used cod, haddock, and Mahi with great results.
• Coconut milk - the one in the can, and full fat. You’ll want the flavor and creaminess of the fat.
• Fish sauce - adds a salty, umami note
• Chili powder, cumin, and ground coriander - helps to build the sophisticated flavors
• Brown sugar
• Unseasoned bread crumbs - don’t use the Italian seasoned crumbs.
• Lime zest, fresh dill weed, scallions, and garlic - another layer of fresh flavors
• Dried, crushed red pepper flakes - for heat
• Peanut oil or any oil with a high smoke point

HOW DO I MAKE THEM?

The best part of this recipe is that your food processor does most of the work.

Pulse all the ingredients, except the peanut oil, in the food processor.

Form patties and chill.

Then pan-fry until golden brown and crispy.

Delicious.