Looking for a light yet satisfying dish that packs a punch of flavor? These Thai-style Cod Fish Cakes are an absolute treat! Made with tender cod fillets and vibrant green Thai curry paste, they’re wonderfully soft on the inside with a delightful crisp exterior. They pair perfectly with stir-fried bok choy or a simple side of white rice, making for an effortless and incredibly tasty meal for the whole family.
Ingredients:
For the Fish Cakes:
- Cod Fillet: 400g (about 14 oz), or any other firm white fish
- Green Onions: 4 stalks (scallions), green parts only, chopped
- Green Thai Curry Paste: 1 tablespoon – adds that authentic Thai kick!
- All-Purpose Flour: 3 tablespoons
- Garlic: 1 clove
- Egg: 1 (you might only need half if your mixture seems too wet)
- Fresh Basil: A few sprigs (or substitute with fresh cilantro or parsley for a different aromatic twist)
- Fish Sauce: About 1 teaspoon – for that umami depth
- Salt & Black Pepper: To taste
For the Side Dish:
- Bok Choy: 1 head (or substitute with Napa cabbage)
- Endive or Regular Lettuce: 2 heads (optional, for extra greens)
- Sesame Oil: 1 teaspoon
- Soy Sauce: 1 teaspoon
Preparation:
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Prepare the Fish Cake Mixture: Toss all the ingredients for the fish cakes – that’s your fish, curry paste, green onions, basil, egg, garlic, fish sauce, flour, and seasonings – into a blender or food processor. Pulse until everything is well combined and relatively smooth. If the mixture seems a bit too loose, just add a little more flour until it’s easy to work with.
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Form the Cakes: Take portions of the mixture and roll them into small balls. Then, gently flatten them into neat, uniform patties.
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Chill for Firmness: Arrange your shaped fish cakes on a plate and pop them into the refrigerator for at least 30 minutes. This crucial step helps them firm up, ensuring they hold their shape beautifully when you fry them.
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Prep Your Veggies: While the fish cakes are chilling, chop your side dish vegetables (bok choy, endive, or lettuce) into bite-sized pieces that are easy to stir-fry.
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Fry the Fish Cakes: Heat a generous amount of oil in a skillet over medium-high heat. Once hot, carefully place the fish cakes into the pan. Fry them for a few minutes on each side until they’re golden brown and wonderfully crispy.
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Quick-Fry the Greens: While the fish cakes are sizzling, quickly stir-fry your chopped vegetables in a separate pan with sesame oil and soy sauce. These greens cook up in just 3-5 minutes, so keep an eye on them to retain their crispness.
And there you have it – your delicious Thai-Style Cod Fish Cakes are ready to enjoy! What’s your favorite quick and easy Asian-inspired dish to make at home?
