Fish Cakes or the Optimist’s Crab Cake

Fish cakes, they’re like crab cakes only with fish.

They kind of look like meat patties.

This recipe is from The Everything Thai Cookbook. 

I like to imagine there’s some sort of optimist club or new age group out there that feels crab cakes invoke too many negative emotions with their crabbiness so they have to substitute with fish. That’s just my quirky imagination, though.

What else do you want me to say? I’m just going to list the ingredients now, ok?

What you’ll need.

  • 1/4 cup of chopped shallots
  • 1/4 cup of chopped garlic
  • 1/4 cup of chopped lemongrass, inner portion only
  • 1 tablespoon of chopped ginger
  • 1/2 teaspoon of peppercorns
  • 1 teaspoon of grated lime peel
  • 1 tablespoon of shrimp paste
  • 5-10 dried chilies, seeded, soaked, and shredded
  • 1/2 teaspoon of salt
  • 1 pound of boneless whitefish steak, minced
  • 1 egg, beaten
  • 1/2 pound of French beans, trimmed and finely chopped.
  • Vegetable oil

The first step, is to get your handy dandy food processor out and grind up the shallots, garlic, lemongrass, ginger, peppercorns, lime peel, shrimp paste, chilies, and salt. Blend til you get a smooth operating paste.

Once properly smoothed, add your fish to the food processor and mix until it matches the paste consistency. Finally add the egg to this food processor mixture.

When all of these elements have been combined, switch over to a mixing bowl and stir in the green beans for more mixing.

We are now ready to make our patties. Do so, by spooning a tablespoon’s worth of the mixture and forming that into a round cake. Repeat this process until all of the mixture is used up.

The final step is to fry the patties and to do so, we need to heat 1/8 to a 1/4 inch of vegetable oil over medium heat. Once you reach a temperature of 350, fry the fish cakes until golden.

Pat the grease out with a paper towel once fried and then you are ready to eat!


Positive thinking pescetarian cake

It looks like chicken doesn’t it? It kind of tastes like chicken too. I would say that’s odd but everything tastes like chicken, except beef and pork. That’s the real oddity there. Why does that meat taste so different? Are they more bold?

These thoughts actually kind of bother me, because I love animals, but I also like eating some of them. Now I feel like a jerk!




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