House of Asia > Recipes > Thai fish cakes with yellow curry

Thai fish cakes with yellow curry

45 min.

3 servings

slightly spicy

4.1 / 5. Number of votes: 8

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Thai fishcakes are one of Thailand's signature dishes. Delicious, aromatic, and filling, they will take you on a culinary journey full of sensations and flavors. The addition of yellow curry will bring out the full range of experiences.

Vegetables Thailand over 30 minutes

Ingredients

2 tablespoons yellow curry paste
1 teaspoon yuzu paste (S&B)
1 pack panko breadcrumbs
500 g pollock fillet
1 medium onion, diced
3 cloves of garlic, finely chopped
4 tablespoons of canned corn
1 egg
1 bunch of chives, finely chopped
Vegetable oil for frying
1 blanched lime, cut into pieces

Pickled green cucumber salad:

2 tablespoons rice vinegar
2 tablespoons sesame
1 green cucumber cut into long, thin slices
1 teaspoon coconut sugar
2 tablespoons finely chopped coriander

Sauce to serve:

2 tablespoons yellow sriracha sauce
3 tablespoons of homemade mayonnaise
1 tablespoon finely chopped chives
1 lyzeczka soku z limonki

A method of preparing

Cut the fish into small cubes and place it in a large bowl.
Heat oil in a pan and sauté the onion and garlic. Then add the corn, yellow curry paste, and yuzu paste. Cook for another 1-2 minutes. Add the ingredients from the pan to the fish mixture.
Add the chives and egg, then mix thoroughly. Form patties and coat them in panko breadcrumbs. Fry in hot oil until golden brown.
Marinate the cucumber in rice vinegar and coconut sugar. Refrigerate for 15 minutes, then add the cilantro and sesame seeds.
In a bowl, mix together the mayonnaise, sriracha sauce, chives, and lime juice until smooth.
Serve the fried fish cutlets with cucumber salad, mayonnaise sauce and a wedge of lime.