THAI FISH CAKES
4 servings
These are fragrant, spicy, crisp, and fresh tasting. Serve with a spicy, vinegary coleslaw or Green Papaya Salad. If desired, these cakes may be shallow-fried by flattening them slightly and turning once during cooking. Please read About Deep-Frying and Shallow-Frying Fish.
Combine in a food processor:
- 1 shallot, chopped
- 2 garlic cloves, chopped
- ½-inch piece ginger or galangal, peeled and coarsely chopped
- 2 tablespoons fish sauce
- Finely grated zest of 1 lime
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ teaspoon salt
Pulse until finely chopped. Add:
- 1 pound white-fleshed fish fillets, patted dry and cut into 1-inch chunks
- 1 large egg
Process to a paste. Add and pulse the machine a few times to combine:
- 2 tablespoons minced cilantro
- 2 green onions, coarsely chopped
Transfer to a bowl. Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat:
- 2 inches vegetable oil such as peanut or canola
Knead the fish mixture until it is smooth, then shape it into 1-inch balls. Carefully add them to the hot oil, adjusting the heat to maintain the temperature if needed. Cook, in batches if necessary, until deeply browned, 2 to 3 minutes. Drain on paper towels. Serve, garnished with:
- Cilantro, mint, and/or Thai basil
- Lime wedges