Rick Stein Thai Fish Cakes Recipe

Delve into the flavors of Southeast Asia with Rick Stein's Thai Fish Cakes, a recipe that marries the richness of fish with the vibrancy of Thai herbs and spices. This dish is not only a testament to Rick Stein's culinary prowess but also a gateway to exploring Thai cuisine's intricate balance of flavors.

Rick Stein Thai Fish Cakes: A Culinary Journey

Thai Fish Cakes, known as Tod Mun Pla in Thai, are a popular street food and a staple in Thai cuisine. Rick Stein's version of this beloved dish incorporates ling or coley fillets, offering a deep, oceanic flavor that's both hearty and satisfying. The addition of Thai fish sauce, red curry paste, and a hint of citrus from kaffir lime leaves or lime zest, along with fresh coriander, introduces a complexity of flavors that are quintessentially Thai.

Ingredients for Rick Stein Thai Fish Cakes

• 450g ling or coley fillets, skinned and chunked
• 1 tbsp Thai fish sauce
• 1 tbsp red curry paste
• 1 very finely shredded kaffir lime leaf or lime zest
• 1 tbsp chopped fresh coriander (leaves and stalks)
• 1 egg
• 1 tsp palm or muscovado sugar
• ½ tsp salt
• 40g French beans, thinly sliced
• Oil for frying

For the sweet and sour cucumber sauce:

• 50ml white wine vinegar
• 100g caster sugar
• 1½ tbsp water
• 2 tsps Thai fish sauce
• 50g cucumber, finely diced
• 25g carrot, finely diced
• 2 red bird's eye chillies, thinly sliced

Preparation Instructions

1. Blend the fish with the Thai fish sauce, curry paste, lime, coriander, egg, sugar, and salt until smooth.
2. Mix in the French beans.
3. Shape the mixture into balls, then flatten into discs.
4. Fry in oil until golden brown on both sides.

Serve with the sweet and sour cucumber sauce for a refreshing contrast.

Storage and Reheating

Thai Fish Cakes are best enjoyed fresh but can be stored in the refrigerator for up to two days. Reheat in a pan over medium heat to preserve their texture and flavor.

Nutritional Information

These fish cakes are a source of lean protein and beneficial omega-3 fatty acids, thanks to the fish. The herbs and spices add minimal calories but a wealth of antioxidants.

FAQ about Rick Stein Thai Fish Cakes

Q: Can I use another type of fish? A: Yes, any firm white fish works well in this recipe.

Q: How can I ensure my fish cakes don't fall apart while frying? A: Make sure the oil is hot before adding the fish cakes, and avoid flipping them too soon.

Rick Stein's Thai Fish Cakes recipe is a delightful way to explore Thai flavors at home. Whether served as a starter or a main, these fish cakes promise a delicious culinary adventure.

Original recipe by Rick Stein​​​​​​.