Did someone say Thai Fish Cakes? I am on my way! These wonderful, delicious cakes are gluten-free and super easy to make. Don't forget to pin it!
Remember the times when we were free to travel around the world? When we could experience different cultures and cuisines? I can't wait for the time when it will be possible again, there are so many places I want to visit and show my kids. For the time being however let's recreate some favourites, starting with these scrumptious little fish cakes that are so popular all around South-East Asia.
What fish is best to make Thai Fish Cakes?
To make these fish cakes I used flathead, but you can use any white fish variety. Snapper, Barramundi, John Dorry, Cod - they will all work well in this recipe. You can also make them with salmon if you like it rather than white fish. You can even make them with the frozen fish from the supermarket to make them budget-friendly.
Serve them with the cucumber relish
This cucumber relish is a perfect addition to the fish cakes. The delicious sweet and sour elements balance all the flavours just perfectly. It can be done in 5 minutes and will make your meal even more authentic.
What ingredients will you need to make these gluten-free thai fish cakes:
Firm white fish fillet
Thai Red Curry Paste
Fish sauce
Cornflour (starch)
Fresh Coriander
Snow peas
Ingredients for the cucmber relish:
Large continental cucumber
Shallots (I leave them out when making the relish for my kids)
Rice vinegar
Garlic
Fresh ginger
Why are these fish cakes good for you?
Because of the fish of course! Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Paired with spices, ginger, and fresh herbs this recipe is a perfect family meal that is both nourishing and delicious. And don't forget the cucumber relish which is packed with nutrients from garlic, ginger and shallots.
Furthermore, these fish cakes aren't deep-fried. You only need 4 to 5 tablespoon of extra virgin olive oil to shallow fry them.
How to make these gluten-free fish cakes with cucmber relish:
- Start by making the cucumber relish. Mix the rice vinegar, sugar and water in a small saucepan. Heat the mix gently stiring constantly until the sugar has completely dissolved. Take the saucepan from the stove and set aside to cool down.
- Meanwhile cut cucmbers into thin batons. Slice the shalot very thinly. Place cucumber and shalots into a mixing bowl along with the rice vinegar mixture, grated ginger and pressed garlic. Cover and set aside or refrigarate.
- Make the fish cakes. Place the fish, curry paste and egg in a food processor and whiz until the fish looks like a smooth paste. Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves and thinly sliced snowpeas. Mix well until everything is well combined.
- Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.
- Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.
- Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.
- Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan.
- Serve with cucmber relish and some basmati or jasmine rice.
Can I prepare the fish cakes and cucmber relsih in advance?
You can prepare the fish cakes in advance and keep them refrigerated for up to 3 days. Warm them up when needed. They are also delicious cold. The cucumber relish will also stay fresh in an air-tight container for up to 3 days.
Can I freeze these Thai fish cakes?
You absolutely can. Make sure the fish cakes are cooled completely. Place them in an air-tight container or in a zip bag and freeze them for up to 3 months. To reheat, place them in the oven at 180'C (360'F) for 10-15 minutes until are heated through. The time will vary depending on your oven.
Like Thai Food? Check out these easy, family-friendly recipes:
THAI CHICKEN MEATBALLS THAT ARE BETTER THAN ANY TAKEAWAY
DELICIOUS THAI NOODLE SALAD IN 20 MINUTES
Easy Gluten-Free Thai Fish Cakes with Cucumber Relish
Ingredients
For fish cakes:
- 400 g firm white fish fillet
- 1 tablespoon Thai Red Curry Paste
- 1 egg
- 2 tablespoon fish sauce
- 2 tablespoon organic corn flour starch
- 1 tablespoon chopped fresh coriander
- ⅓ cup thinly sliced snow peas
- Olive oil for shallow frying
For cucumber relish:
- Large continental cucumber cut into thin batons
- 1 shallot thinly sliced (I leave them out when making the relish for the kids)
- 4 tablespoon rice vinegar
- 1 garlic clove pressed
- 1 cm fresh ginger peeled and grated
- 1 teaspoon organic raw sugar
- 4 tablespoon water
Instructions
- Start by making the cucumber relish. Mix the rice vinegar, sugar, and water in a small saucepan. Heat the mix gently stirring constantly until the sugar has completely dissolved. Take the saucepan from the stove and set it aside to cool down.
- Meanwhile cut cucumbers into thin batons. Slice the shallot very thinly. Place cucumber and shallots into a mixing bowl along with the rice vinegar mixture, grated ginger, and pressed garlic. Cover and set aside or refrigerate.
- Place the fish, curry paste, and egg in a food processor and whiz until the fish looks like a smooth paste. Transfer the paste into a bowl and add fish sauce, cornflour, coriander leaves, and thinly sliced snow peas. Mix well until everything is well combined.
- Make 12 fish balls, rolling them between your hands. If the mixture starts to get too sticky, wet your hands slightly with water.
- Heat the olive oil in a frying pan and fry the fish cakes for 4 to 5 minutes on each side, until golden and cooked through.
- Place a kitchen paper towel on a plate and place the cooked fish cakes on the paper towel to drain the excess fat. Keep them warm.
- Repeat with the remaining fish mixture. You might need to add a little more olive oil into the frying pan. Serve with cucumber relish and some basmati or Jasmine rice.
- Enjoy!
Aria
Can I freeze them?
Elena Elliott
Absolutely! They can be frozen once they are cooked and cooled down.
Daria
We had it for dinner last night. The kids didn't really like it, I think I made them too spicy. But big hit with hubby. Will make them again.
Elena Elliott
I skip the curry paste when I make them for my children, Daria. Happy to hear you and hubby enjoyed them though. x