Thai Fish Cakes using trout

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baydog1990
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Thai Fish Cakes using trout

Post by baydog1990 » Sun May 18, 2014 6:19 am

Had to find a way to keep eating the trout I caught. After awhile they tend to get long in the tooth.
I cook Thai and Vietnamese food and came across a recipe using boneless trout for Thai fish cakes, skin removed and spiced and fried OMG food from the Gods! You can find recipes online or respond to this post and I will find my recipe. Make sure you make some cucumber salad to eat with the fish cakes!!

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panfisher
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Re: Thai Fish Cakes using trout

Post by panfisher » Sun May 18, 2014 2:43 pm

I'm sure that many of us get to much trout or do not fish them much because to much is just TO MUCH! I would like to try your recipe. Please put it on here for us to try!!!

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schu7498
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Re: Thai Fish Cakes using trout

Post by schu7498 » Sun May 18, 2014 8:12 pm

yes please post the recipe! I cook thai all the time and have yet to try fish cakes!

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baydog1990
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Re: Thai Fish Cakes using trout

Post by baydog1990 » Tue May 20, 2014 6:32 am

1 pound white fish (cut into small pieces) Trout fillets skinned I chop them up in a Cuisinart
1 egg (lightly beaten)
1/2 cup long beans (thinly sliced) Green Beans, I chop them small
3 kaffir lime leaves (thinly sliced) You don't really need can substitute some lime juice, they can be found at most Asian markets
1 birds eye chili (thinly sliced) Serrano
1 green onion (thinly sliced)
2 tablespoons cilantro (chopped)
2 tablespoons Thai red curry paste I use May Ploy, available at most Asian markets Can use green but its very hot.
1 tablespoon fish sauce I use Tiparos, any will do just make sure its from Thailand or it will be salty as H..
1 tablespoon lime juice You will double this
peanut oil for frying

Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.


Cucumber Dipping Sauce

Ingredients:
1/4 cup water
2 tablespoons white vinegar (add one tablespoon fish sauce, 1 garlic clove minced fine, 2 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 cucumber (seeded and sliced)
1 birds eye chili (thinly sliced) Thai bird peppers are first choice, Serrano will do.
1 green onion (thinly sliced)
1 tablespoon cilantro (chopped)
1 tablespoon peanuts (roasted and finely chopped)

Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.

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