Thai Fish Cakes

1. Fish - Most of the most common white fish fillets are great here, also works great with salmon and trout.

Great for:Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead, Monkfish

Avoid:

super lean fish (swordfish, tuna) delicate fish (flounder, Dover sole) small whole fish like sardines or mackerel

Frozen fish - thaw completely, pat dry then use per recipe.

2. Red Curry Paste - Typically for fish cakes, I just use store bought curry paste but you can also use homemade red curry paste but use double the quantity.

My favourite store brand is Maesri which I think tastes the most authentic and also super cheap, $1.25 a can. But any Thai Red Curry Paste will work fine (try to use an Asian brand, they are better!)

3. Beans -The sliced green beans are used in Thai Fish Cakes in Thailand but at restaurants here in Australia, I've seen it substituted with sliced shallots/scallions or omitted.

4. Stirring flour in - It's tempting to just add the rice flour into the food processor but blitzing too long canactivate the starch too much which makes the paste gluey and you end up with really tough fish cakes. The length of blitzing time required differs from fish to fish. So I find it's much safer to stir it in at the end.

5. Ice cream scooper or cookie scooper with a lever to scoop the batter out cleanly are perfect for making these. The standard size is 1/4 cup.

6. Storage - Fridge for 3 days, reheat in the microwave. I've never tried freezing but see no reason why it would not freeze well once cooked, you can actually buy frozen fish cakes!

7.Nutrition per fish cake, assuming 12 fish cakes are made and 6 tbsp of oil is used.