Sunday, April 1, 2012

Thai Tuna Fish Cakes and Cucumber/Carrot Relish

Have I ever mentioned to you that I have such a wonderful brother-in-law who loves fishing; I meant…he really…really…really loves fishing.  His fav is deep sea fishing which he fish for Yellow Fin Tuna, Blue Fin Tuna, Albacore, and Cod, just to name a few, and even giant squid sometimes.   And I am lucky enough that he shares his fish with me…because my hubby (his brother) and I love eating fish! That’s why!  There are all kinds of recipes to cook with fish; especially yellow fin tuna that no one denies that it is perfect for sashimi!   Perhaps, yellow fin tuna sashimi could be my next post, what do you think?

This time I’m making Thai style spicy fish cakes with Blue Fin Tuna.  Sounds great!   Originally, Thai fish cakes are made from white-fleshed fish that providing more smooth, light, and fluffy of texture to the fish cakes. Adding to its distinctive flavor are spicy red chili paste, thinly slice green bean, and kaffir lime leaf with no batter is required for this recipe which makes it so much more flavorful with the fresh taste of fish, spices, and herbs.  With today convenience, you can find already ground up white fish paste ready to use for fish cakes at most Asian markets (in fresh and frozen form), which I use it sometimes for more authentic taste.  As for tuna I’m using this time, it gives the cakes more on meaty side than the white fish, and the taste is nothing different but the same amazing taste when serves hot as an appetizer with sweet chili sauce ( I use Mae Ploy brand can be found at any supermarket store) for dipping along with cucumber and carrot relish and a sprinkle of roasted peanuts gives a little crunchy that will make you smile… me.  ^___^

What you need:

1 ½ lbs Tuna
1 egg
2 tbsp red chili paste
1 tsp corn starch
1 tsp salt
1 tsp sugar
1 tsp Thai fish sauce or light soy sauce
1 cup fresh green beans, thinly sliced
¼ cup or 5 big leaves kaffir lime leaf, thinly sliced
2 cups Canola oil for deep frying

- Cut tuna into small pieces before put in the food processor so it’s easier when pulse, add egg, red curry paste, salt, sugar, fish sauce or soy sauce, corn starch and blend to mix well and until it form smooth consistency paste-like

 - Transfer the fish paste into a large bowl, add green beans and kaffir lime leaf and fold them together to mix well

- Form a patty of fish paste with your wet hand to prevent from sticking and place onto a parchment paper until you finish forming patties so you can fry them at the same time

- Set a deep-frying pan with canola oil at 375’F degree

- Drop in fish cakes 3-4 each batch and cook for about 8 minutes, turning once
- Serve immediately while it hot for its best with cucumber/carrot relish and sweet chili sauce

 Cucumber and carrot relish:

1 cup cucumber thinly sliced crosswise
1 cup carrot thinly sliced crosswise
½ cup radish thinly sliced
2 medium jalapeno chili, thinly sliced crosswise
¼ cup or 4 medium shallot, thinly slice
¼ cup roasted unsalted peanuts

- add all the veggies into a bowl and set aside

¼ cup white vinegar
½ cup sugar
1 tsp salt

- in a small sauce pan, add white vinegar, sugar, and salt over low-heat and simmer until the sugar is dissolved, let the mixture cool down before add it into the veggies bowl

- When the mixture has cooled down, add it into a veggies bowl and let it marinate for 10 minutes, sprinkle with roasted peanut before serving




  1. Wow...that's look so yummm! the recipe sounds so easy, but I dunno about kaffir lime leaf I've never used it before. Can I leave it out?


  2. L. I used Tuna for this recipe and it's really meaty tasty. You can use Thai basil instead of kaffir lime leaf. I tried it before and it taste great. I hope you try it.

    Thank you for your comment.


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