Thai Fish Cakes with Yogurt Green Curry Sauce
Prep
Cook
Total
Yield 6 cakes
You can kick up the spice in these by adding more or less hot peppers. There are a lot of ingredients but they come together fast and it is really worth the effort to make your own curry paste.
Ingredients
Green Curry Paste
- 2 stalks Lemongrass, tough outer layer removed, chopped
- 8-10 fresh Kaffir Lime Leaves (or palmful of dried)
- 1 clove Garlic, peeled
- 1/4 inch fresh Turmeric, peeled (or a sprinkle of dried)
- 1/2 inch piece of Ginger, peeled
- 2 Green Onion, white and green parts, chopped
- palmful of Thai Basil (can use regular)
- big handful of Coriander
- juice of 1 Lime
- 2 teaspoons Sweet Chili Sauce or Honey
- 1 hot Chili (to taste, leave seeds in for more hot)
- 1 teaspoon Sea Salt
- Coconut Water
- 1 teaspoon Sea Salt
Fish Cakes
- 1 llb sustainable White Fish (I used a large filet of Cod Loin)
- 1/2 cup Milk (or Almond or Soy or Oat Milk)
- 2-3 tablespoons Green Curry Paste
- 4-6 boiling Potatoes (enough to make 3 cups mash)
- 1 stick Celery, minced
- 2 Shallots or Green Onions, minced
- Ground Pepper
Yogurt Green Curry Sauce
- 3/4 cup plain Yogurt (I use Greek Yogurt)
- 1 Shallot, minced
- 2-3 tablespoons Green Curry Paste
- 2 tablespoons Lime Juice
- 1 teaspoon Soy or Tamari Sauce
- 1 teaspoon Sweet Chili Sauce or Honey and a sprinkle of Dried Chilies
Instructions
For the Curry Paste
- Grind together the Lemongrass, Lime Leaves, Garlic and Ginger until well chopped
- Add all the remaining ingredients except the Coconut Water
- With the Vita Mix running on low add just enough Coconut Water to incorporate everything well
- Adjust the taste adding more Salt, Lime Juice or Honey
Yogurt Green Curry Sauce
- Mix all the ingredients together, adding a bit more Lime Juice if needed
Thai Fish Cakes
- Boil the Potatoes until tender and then mash. Using a Potato Ricer makes amazingly soft mash
- Heat the Milk and stir in the Green Curry Paste
- Add the Fish and simmer 5-8 minutes until it flakes and is no longer opaque
- Drain the Fish in a fine mesh strainer and toss it together with the Mash Potatoes, Celery, Onions and a few grinds of Pepper. You can add a tablespoon of the Green Curry Paste for more pronounced flavor or leave it out for a milder Cake
- Mix together the chopped Cilantro and Thai Basil with the Breadcrumbs in a shallow bowl
- When the Fish Mixture is cool, shape into patties and pat in the Breadcrumb mixture (you can dip in egg first if you like)
- Heat a neutral oil in a shallow pan (I use a mix of organic pressed sunflower & Olive Oil) until hot
- Fry the Fish Cakes until browed and then flip, browning nicely and heating through
- Keep warm in the oven if you are cooking more than one batch
- Serve with the Yogurt Green Curry Sauce and baby greens and a squeeze of Lime
Recipe by Healthy Mama Cooks at https://www.healthymamacooks.com/thai-fish-cakes-with-yogurt-green-curry-sauce/