I eat out at a Thai restaurant pretty often and 99% of the time, I would order the fried fish cake as the appetizer. With the leftover fish paste I had from making otak-otak, I decided to try making this dish. I've been a fan of ImportFood.com, an online grocery store specializing in Thai spices, produce, and cookware for a few years now. Even though I've never had the need to purchase the spices since I live in Southern California and don't really have any problems getting them, I love browsing the extensive amount of Thai recipes available on their website. They're easy to follow and most have step-by-step pictures, and even videos of actual Thai street vendors cooking the dish. I've tried a couple of recipes in the past and they came out very good. This was no different...they came out so good and taste just like at the restaurant.
Recipe Source: Import Food (I did add the tapioca starch and flour to the recipe since I used fish paste and the mixture was too soft)
Makes about 20 fish cakes
1 lb. fresh white fish like cod or halibut (or fish paste)
3/4 C. finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 t. sugar
1 t. salt
1.5 T. red curry paste
2 T. tapioca starch
1 T. flour
3 C. vegetable oil for frying
1. Cut the fish into small pieces, then grind it up in a food processor until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For spicier taste, add a bit more red curry paste.
2. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high heat.
3. Add fish cakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with a dish of cucumber relish which is to be spooned over the fish cakes at the table.
1/2 C. white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chili, sliced
1 T. crushed roasted peanuts
1. Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool.
2. In a small serving bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.