Basa Fish Cake Recipe – Thai Red Curry & Lime Leaf Delight

Last Updated on 4 months by Neha Deshmukh

Basa Fish Cake Recipe – Thai Red Curry & Lime Leaf Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, slightly different snack or appetizer. These Thai-inspired Basa Fish Cakes are exactly that. I stumbled upon a similar version during a trip to Thailand a few years back, and I’ve been tweaking the recipe ever since to get it just right. They’re bursting with flavour, surprisingly easy to make, and a total crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fish cakes. The combination of fragrant Thai red curry paste, zesty lime leaves, and the subtle sweetness of oyster sauce creates a flavour explosion in every bite. They’re wonderfully crispy on the outside and beautifully tender inside. Plus, they come together in under an hour – perfect for a weeknight treat or a weekend gathering.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful fish cakes:

• 200 gms Skinless and boneless Basa Fillet
• 2 tbsp Thai red curry paste
• 4 Dried lime leaves
• 1 tbsp Fish sauce
• 1 tbsp Oyster sauce
• 1 tsp Rice vinegar
• 4 tbsp Cornflour
• Salt to taste
• Vegetable oil for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Basa Fish: Basa is a fantastic choice for this recipe. It’s a mild-flavored, flaky white fish that’s also a more sustainable option compared to some other popular choices. It’s readily available and affordable too!
• Thai Red Curry Paste: There are so many variations of Thai red curry paste out there. Some are spicier than others, so feel free to adjust the amount to your liking. I usually go for a medium-heat paste.
• Kaffir Lime Leaves: Oh, the aroma! These leaves are essential for that authentic Thai flavour. They have a wonderfully citrusy, floral scent. You can usually find them frozen in Asian grocery stores. If you can’t find them, a little lime zest can work in a pinch, but it won’t be quite the same.
• Fish & Oyster Sauce: These sauces are the umami bombs of the recipe! They add a depth of flavour that’s just incredible. Don’t skip them if you want that true Thai taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to process the basa fillet in a food processor until it’s super smooth – about 5-10 seconds should do the trick. Then, transfer it to a nice, roomy bowl.
2. Now, add the Thai red curry paste, shredded lime leaves, fish sauce, oyster sauce, and rice vinegar to the bowl. Give everything a good mix until it’s all nicely combined.
3. This is where the cornflour comes in. Add it gradually, one tablespoon at a time, mixing well after each addition. You want the mixture to become thick and moldable – it should hold its shape when you try to form a ball.
4. Time to shape those fish cakes! Take equal-sized portions of the mixture and roll them into balls. Then, gently flatten them into little cakes.
5. Heat up some vegetable oil in a shallow pan over medium-low heat. Carefully place the fish cakes in the hot oil and fry them for about 6-8 minutes per side, until they’re golden brown and cooked through.
6. And that’s it! Serve them immediately with your favourite Thai sweet chili sauce. Seriously, they’re best enjoyed fresh and hot.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the pan when frying. Fry in batches to ensure the fish cakes get nice and crispy.
• Keep the heat at medium-low. This prevents the outside from burning before the inside is cooked.
• Taste the mixture before forming the cakes! Adjust the salt and curry paste to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend, Priya, is vegan and loves these! Simply swap the fish sauce and oyster sauce for plant-based alternatives. There are some great vegan fish sauces and mushroom-based oyster sauce substitutes available now.
• Gluten-Free Adaptation: Make sure your oyster sauce is gluten-free. Many brands contain wheat.
• Spice Level Adjustment: If you like things really spicy, add a little more Thai red curry paste. Or, for a milder flavour, use less.
• Festival Adaptation: These are fantastic for Thai New Year (Songkran)! They’re a fun and festive snack to share with family and friends.

Serving Suggestions

These Basa Fish Cakes are incredibly versatile. Here are a few ways to serve them:

• With a side of Thai sweet chili sauce (a must, in my opinion!).
• As part of a larger Thai-inspired spread.
• As an appetizer at your next party.
• With a fresh salad for a light and satisfying meal.

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore some of their crispiness.

FAQs

Got questions? I’ve got answers!

• What is Basa fish and is it sustainable? Basa is a type of catfish native to the Mekong and Chao Phraya rivers in Southeast Asia. It’s a relatively sustainable fish choice, but it’s always a good idea to check the source and look for responsibly farmed options.
• Can I use another type of fish for this recipe? You can! Cod, haddock, or even salmon would work well. Just keep in mind that the flavour will be slightly different.
• What are Kaffir lime leaves and where can I find them? Kaffir lime leaves are citrus leaves used in Southeast Asian cuisine. They have a unique, fragrant aroma. You can usually find them frozen in Asian grocery stores.
• How can I adjust the spice level of these fish cakes? Simply adjust the amount of Thai red curry paste you use. Start with less and add more to taste.
• Can I make these fish cakes ahead of time? You can form the fish cakes and store them in the refrigerator for a few hours before frying. However, I recommend frying them just before serving for the best texture.