Tuesday, December 19, 2006

Green Curry Fish Cakes

Green Curry Paste just seems to be a perfect match to seafood and these bite sized fishcakes make the perfect finger food - fragrantly spiced they are sure to get your appetite started.

fish cakes

Green Curry Fish cakes
[Makes about 20 small fish cakes]

220 grams firm white fish, skinned, bones removed and cut into rough chunks
1 spring onion/scallion, sliced finely
1 runner bean or 3 green beans, sliced finely (these are raw)
handful fresh coriander, roughly sliced
2-3 tablespoons Green curry paste
1 egg yolk
freshly ground salt and pepper

Place the fish into a processor and pulse until almost smooth - it's okay to have small chunks of fish.

Put the fish into a bowl and add the curry paste stirring to combine. Add the spring onion, green bean and coriander, give it another stir then season with a little salt and pepper. Add the egg yolk and mix well. It will probably be a little mushy at this stage, how much, will depend on the type of fish used. Sprinkle in a little bread-crumbs until the mixture firms up slightly.

Using a small ice cream scoop, take little balls of the mixture and release them onto a bread-crumb coated dish. You should get around 20 balls. The ones I've made are about 2.5 cm/1 inch in diameter.

Roll each lightly in the crumbs to form a cylinder, then flatten the tops down to get a cake-like shape. You can store these covered, in the fridge until ready to cook.

Shallow fry or deep fry until golden brown and serve immediately with a little coriander yoghurt on the side.


I'll be submitting this to Kalyn's Holiday Cooking with Herbs as it's a quick and easy appetiser that's ideal for those holiday parties.

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  1. Haalo, the fish cakes look so beautiful. I used to eat these in Thailand and make them here in Mel. I put some kaffir lime leaves instead of coriander though. :)

  2. Haalo, I'm a fish fan and always love suggestions to use this wonderful ingredient.

    These fish cakes are so delicate and tiny, but full of flavor, I bet!!!

  3. Thanks WP - kaffir lime leaf would be excellent, I'll do that next time.!

    Hi Patricia - I'm partial to green curry so I love their fragrance with the little kick of chilli - made this size they are very moorish. You can make them larger and serve them as part of main meal and if you like a little more spice some fresh finely diced green chilli added to the fishcake mix will provide that extra kick.

  4. Your photos are amazing. The fish cakes look so good... full of flavor!

  5. Awesome pics! I'm sure they're wonderfully taste too!

  6. I am not a big fan of sea food, but your fish cakes look very delicious....just like aaloo tikki.

    Nice pics too.

    Happy Holidays...Cheers.

  7. Thanks Kristen!

    Thanks Brilynn!

    Thanks Nidhi - Happy Holidays and best wishes to you and your family.

    Thanks Trig!

  8. I love green curry paste, and these sound wonderful. I wish I could come to your house and have a photography lesson. The pictures are fabulous.

  9. Thanks Kalyn - the (virtual) door is always open if you ever need any advice.

  10. Hi Scott - what makes a fish cake a real fish cake?

  11. oh yum! man that picture is stunning. love your blog, bloglines here u come :)

  12. Thanks so much Aria - hope you continue to enjoy the blog!

  13. we make these all the time now and are big fans. any ideas what other dishes to serve them with? thanks!


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