Curried Fish Cakes

History of Thai Fish Cakes

Thai fish cakes, known as "Tod Mun Pla" in Thai, are a popular street food in Thailand. They are typically made from minced fish mixed with red curry paste and various herbs and spices, then deep-fried until crispy. Traditionally served with a tangy dipping sauce, these fish cakes are enjoyed as an appetizer or a main dish in Thai cuisine.

Flavor Profile

Halibut has a mild, slightly sweet flavor with a firm texture that absorbs spices and seasonings well. The red curry paste adds a spicy and aromatic kick, while the yogurt sauce provides a cool, creamy contrast with a tangy and refreshing taste. Together, they create a balanced and flavorful dish.

Where Our Halibut Comes From

Our halibut is wild-caught from the pristine waters of Alaska, renowned for its high-quality seafood. Alaskan halibut is prized for its firm texture and mild, sweet flavor, making it an ideal choice for a variety of dishes, including these spicy curried fish cakes.

Health Benefits of Eating Halibut

Halibut is a nutrient-rich fish that offers numerous health benefits. It is an excellent source of high-quality protein, essential for muscle growth and repair. Halibut also provides important vitamins and minerals, including vitamin D, vitamin B12, and selenium. Its low fat content, combined with omega-3 fatty acids, supports heart health and cognitive function.

Ingredients Information

• Fish: Commonly halibut, but other white fish like red snapper, tilapia, or cod can be used. Provides a tender, protein-rich base for the cakes.
• Red Curry Paste: Adds the signature spicy and aromatic flavor to the fish cakes. Made from a blend of spices, herbs, and chili peppers.
• Green Onion: Adds a fresh, herbaceous flavor and aroma to the cakes.
• Egg: Acts as a binder to help the cakes hold their shape.
• Breadcrumbs: Panko or traditional breadcrumbs add texture and volume, preventing the cakes from becoming too moist.

Yogurt Sauce Ingredients

• Yogurt: Greek yogurt is ideal for its thick, creamy texture. Provides a base for the sauce.
• Cucumber: Adds a refreshing crunch and coolness to the sauce.
• Lime Juice: Adds a citrusy tang that complements the flavors of the fish cakes.
• Garlic: Adds depth and a slight kick to the sauce.
• Herbs: Fresh herbs like cilantro or mint enhance the flavor. Ground cumin adds smokiness and earthiness.
• Salt and Pepper: Used to season the sauce to taste.

How to Make Thai Fish Cakes

Preparation Steps

1. Prepare the Fish: Cut the fish fillets into small pieces.
2. Blend the Mixture: In a food processor, combine the fish, red curry paste, egg, green onion, breadcrumbs, lime juice, and salt. Blend until mostly smooth.
3. Shape the Fish Cakes: With damp hands, scoop a small portion of the mixture and form it into a patty, about 3 inches in diameter and ½ inch thick. Place on a plate.
4. Heat the Oil: Pour enough oil into a skillet to coat the bottom. Heat over medium heat until the oil is shimmering.
5. Pan-Fry the Fish Cakes: Place the fish cakes in the hot oil, leaving space between each one. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve: Serve the fish cakes hot with a cucumber yogurt sauce for dipping.

Substitutions

• Other Fish: Substitute halibut with red snapper, tilapia, or cod if desired.
• Breadcrumbs: Use panko or traditional breadcrumbs as a substitute. Gluten-free breadcrumbs can be used for a gluten-free option.
• Yogurt: Substitute Greek yogurt with plain yogurt if necessary, but Greek yogurt provides a thicker, creamier texture.
• Herbs: Replace cilantro or mint with other fresh herbs like parsley if preferred.