Thai Fish Cakes

• 1 lb ground white fish
• 1/4 cup finely chopped cilantro
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp chili paste
• 1/4 cup unsweetened shredded coconut
• 1 egg, beaten
• 2 tbsp cornstarch
• Salt to taste
• Oil for frying

Steps

1. 1 In a large bowl, combine ground fish, cilantro, green onions, garlic, ginger, fish sauce, soy sauce, chili paste, shredded coconut, beaten egg, and cornstarch. Season with salt.
2. 2 Mix gently until just combined; avoid overmixing.
3. 3 Form mixture into small patties, about 2 inches in diameter.
4. 4 Heat oil in a skillet over medium heat.
5. 5 Fry patties until golden brown on each side, about 3-4 minutes per side.
6. 6 Drain on paper towels.

Nutrition

Tips

• For a lighter option, bake the patties at 375°F for 12-15 minutes, flipping halfway through.
• Serve with a side of cucumber and a tangy dipping sauce for an authentic touch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Serve with a fresh cucumber salad and a spicy lime dipping sauce.
• Pair with steamed jasmine rice for a complete meal.

FAQ