Thai Fishless Fishcake Recipes

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Steps:

• Remove skin from pepper using a peeler, halve, seed and chop.
• Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
• Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
• Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
• Serve with lime wedges and the pepper sauce.

Steps:

• Finely chop fish (may use blender or food processor, or just good chopping skills).
• Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
• Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
• Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
• Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.

Steps:

• Remove any bones from the fish and cut into small pieces.
• Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
• Add the fish pieces and blend well. Add coconut milk and egg.
• Place mixture in a bowl.
• Cut beans into small pieces and stir into the fish paste.
• Chill in refrigerator overnight or for at least two hours.
• Heat oil in a frying pan.
• Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
• Drain on a paper towel.
• Cucumber Salad:.
• Peel cucumber, slice in half lengthways and remove seeds with a spoon.
• Slice thinly.
• Dissolve sugar in vinegar and toss cucumber well in the mixture.
• Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
• Marinate for one hour.
• Sprinkle with fish sauce before serving.

Steps:

• Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
• Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
• Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
• Step 4: Serve hot with chili sauce.

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.