Baked Thai Fish Cakes Recipe

Name: Baked Thai Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 oz firm white fish, chopped; 1 lb raw shrimp, peeled, chopped; 1/4 cup coconut milk; 2 tbsp fresh cilantro leaves, plus extra, to serve; 2 tbsp red curry paste; 1 tbsp brown sugar; 2 tsp sesame oil; 1 tsp fish sauce; None None Mixed Pickles; 2 tbsp white vinegar; 2 tbsp granulated sugar; 1 None carrot, peeled into ribbons; 1 None Persian cucumber, peeled into ribbons; None None lime wedges, to serve

Servings: persons

2.5 oz firm white fish, chopped
1 lb raw shrimp, peeled, chopped
1/4 cup coconut milk
2 tbsp fresh cilantro leaves, plus extra, to serve
2 tbsp red curry paste
1 tbsp brown sugar
2 tsp sesame oil
1 tsp fish sauce
None None Mixed Pickles
2 tbsp white vinegar
2 tbsp granulated sugar
1 None carrot, peeled into ribbons
1 None Persian cucumber, peeled into ribbons
None None lime wedges, to serve

1
Preheat oven to 350u00b0F. Lightly coat a 12-cup muffin pan with oil.
2
Combine 1/2 the fish, 1/2 the shrimp, coconut milk, cilantro, curry paste, sugar, sesame oil and fish sauce in a food processor. Process until almost smooth. Transfer to a large bowl and mix in remaining fish and shrimp. Distribute between muffin recesses, smooth surfaces and bake for 10-15 mins, until cooked through.
3
Meanwhile, to make the pickles, combine vinegar and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour over carrot and cucumber. Chill until ready to serve.
4
Serve fish cakes, hot or cold, with mixed pickles, lime wedges and extra cilantro leaves.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2.5 oz firm white fish, chopped, 1 lb raw shrimp, peeled, chopped, 1/4 cup coconut milk, 2 tbsp fresh cilantro leaves, plus extra, to serve, and more.

Yes, Baked Thai Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Thai Fish Cakes

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