To make this simplified yet still delicious Thai Fish Cakes, you will need to have fish paste, eggs, and long beans as the main ingredients. It is then flavoured with chili paste and kaffir lime leaves powder. Yes, that’s it!
I’ve developed this recipe for my ‘3 Ingredient Recipes’ book. The requirement is that only three main ingredients (usually fresh) can be used, the rest must be long-shelf life produce and seasonings.
It was one of the most difficult culinary tasks I’ve undertaken (creating 50 recipes using only 3 fresh ingredients). I would never have been able to only include this recipe if I did not discover kaffir lime leaves powder.
Grounded kaffir lime leaves is so convenient – you don’t have to buy a packet of kaffir lime leaves from the supermarket only to use a few pieces and waste the rest. The dried powder emits similar fragrance and flavour as fresh leaves.
This is one of my favourite recipes in the book. On top of kaffir lime leaves powder, I normally have eggs and chili paste in my fridge. All I need to get is ready made fish paste from the supermarket and long beans. Making Thai Fish Cakes has never been this easy!
- Chopping board + Knife
- Mixing bowl
Easy Thai Fish Cakes
- 250 g fish paste
- 1/2 egg, beaten
- 3 (60 g) long beans, thinly sliced
- 2 tbsp chili paste
- 2 tsp Kaffir lime leaves powder/ 5 kaffir lime leaves, julienned
- Cooking oil for frying
- Step 1 PREP: Beat egg. Slice long beans. Roll and thinly slice kaffir lime leaves.
- Step 2 COMBINE INGREDIENTS: In a large bowl, combine fish paste, egg, chili paste, and kaffir lime leaves powder/leaves and mix with a pair of wet chopsticks until a smooth paste if formed. Add long beans and mix well.
- Step 3 SHAPE: Wet your hands and shape fish paste into 10 round patties.
- Step 4 FRY: Heat oil in a wok on medium fire. Deep fry fish cakes until golden brown, about 3 minutes.
In a large mixing bowl, mix 250 g fish paste + 1/2 beaten egg + 2 tbsp chili paste + 2 tsp kaffir lime leaves powder/ 5 kaffir lime leaves until smooth. Add long beans and mix. Shape into 10 patties. Deep-fry until golden brown.
1. PREP: Beat egg. Slice long beans. Roll and thinly slice kaffir lime leaves (if using).
2. COMBINE ALL INGREDIENTS: In a large bowl, combine fish paste, egg, chili paste, and kaffir lime leaves powder/leaves and mix with a pair of wet chopsticks until a smooth paste if formed. Add long beans and mix well.
3. SHAPE: Wet your hands and shape fish paste into round patties.
4. FRY: Heat oil in a wok on medium fire. Deep fry fish cakes until golden brown, about 3 minutes.
- Get pre-made fish paste from the wet market. Fish paste is unfortunately not available at the supermarket. You will need to get them from the wet market. Get in touch with a local fishmonger.
- Use kaffir lime leaves powder for convenience. At the time of writing, I only found one brand selling kaffir lime leaves powder and it’s only available at JUSCO. Read: kaffir lime leaves powder.
- Use fresh kaffir lime leaves if you have access to it. I normally use fresh kaffir lime leaves because I could get it easily. Sometimes, I even add some sawtooth coriander. The result is amazing!
- Use fresh chili paste if possibl. If not any blended chili paste will do. If you can make your own from dried chili, it’s the best (I’ve tried using bottled chili and freshly blended chili, the latter tastes so much better). However, if you prefer convenience, I suggest getting freshly made chili boh. If you really have no choice, then get bottled chili paste which can be kept in the fridge for a long time.
- Make more and freeze them. Because this is one of my favourite snacks, I normally make double or quadruple the amount. I’ll then pack them in containers and freeze.
- Quick snack or toppings in noodles. Whenever I feel like some savoury snacks, I’ll pop some in the AirFryer/ oven. I also put them in noodle soup.
It’s time to get that five ingredients and make some of these for yourself!