g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Natural Living
Folklore and Mythology
Distance Learning

All times in EST

Low Carb: 8:00 PM

Full Schedule
g Quick Cooking Site

BellaOnline's Quick Cooking Editor


Quick and Easy Thai Fish Cakes with Coconut Rice

Quick and easy does not have to mean boring.† In fact, there are quick and easy dishes in every type of cuisine.† This simple Thai dinner can be made in 30 minutes or less, so itís perfect for a weeknight dinner.† I complete the dinner by steaming a vegetable in the steamer rack of the rice cooker during the last 10 minutes of cooking.† Sugar snap peas or frozen stir-fry vegetables go especially well with this quick meal.

As you know, there are many timesaving appliances that make dishes faster and easier to prepare.† Iíve streamlined this dinner by using a food processor.† Many non-cooks or busy cooks think that because they donít cook all that much, they donít need a food processor.† Iíve found that food processors save so much time, non-cooks and busy cooks especially need a food processor.† That certainly doesnít mean that anyone needs to run down and purchase the most expensive brand; Iíve seen decent food processors for as little as $35, and they chop, grate, and mix just fine.†††† Iíve also used a rice cooker for this dinner.† You could certainly make the rice in a covered saucepan, but the rice cooker doesnít have to be watched, and you can set the table and pan fry the fish cakes while the rice is cooking.

The Thai ingredients called for in these recipes are usually available at larger grocery stores in the Asian section.† However, if you have a good Asian grocery near you, itís a good idea to shop there since the ingredients are much cheaper and there are more brands to choose from.† The curry paste, fish sauce, and sweet chili sauce will keep in your refrigerator for a very long time (a year or more); I actually have a refrigerator in my garage that I keep what I call my ďAsian stash,Ē which includes Thai, Chinese, and Japanese ingredients that I use in recipes.† Whenever I test a new recipe that calls for some ingredient I donít have, I purchase it and add it to the stash.† Iíve found that having most of the ingredients on hand helps me prepare meals much quicker, since I donít have to run to the grocery store as often.

Thai Fish Cakes with Coconut Rice

Tod man pla gap cow krati

†6† Servings

4††††††††† green onions, cut into 1" lengths
1††††††††† tablespoon red curry paste, (more if you like heat)
1††††††††† tablespoon Thai fish sauce
1††††††††† pound white fish fillets, skinned and cut into chunks
2††††††††† egg whites
3 to 4† tablespoons vegetable oil, for pan frying
1††††††††† lime, cut into wedges
††††††††††† Thai sweet chili sauce

Thai Coconut Rice

2††††††††† tablespoons vegetable oil
1††††††††† cup chopped onions
1††††††††† cup Jasmine Rice
1††††††††† 14 oz. can coconut milk
3/4††††† cup water
1††††††††† teaspoon granular chicken bouillon
2††††††††† teaspoons red curry paste
1††††††††† tablespoon Thai fish sauce
3††††††††† tablespoons chopped fresh cilantro

Fish Cakes:† Place the green onions, red curry paste and Thai fish sauce in the bowl of a food processor and pulse until the onions are finely chopped.† Scrape down the sides, and add the chunks of fish.† Pulse until the fish is coarsely chopped; add the egg whites and pulse until mixed.

Using about 1/3 cup of the mixture for each cake, form into patties.† Put them on a plate and place them in the freezer.

After the rice is cooking, remove from the freezer.† Heat enough vegetable oil in a non-stick frying pan to barely cover the bottom; add the fish cakes without crowding and cook, turning once, until the fish is cooked through, about 10 minutes (5 minutes on each side).† Keep the cakes warm while you fry the remaining cakes.† Serve with a wedge of lime and Thai sweet chili sauce; spoon rice on the side.

Coconut Rice:† brown the onions in the oil in a skillet for 3-4 minutes; add the rice and stir-fry until the rice looks opaque.† Pour the mixture into a rice cooker with the remaining ingredients.† Turn the rice cooker on; it will turn off when the rice is done.† Stir well before serving.

Serve the fish cakes with a wedge of lime and Thai sweet chili sauce for dipping.†† `††††††

Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Twitter Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Facebook Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to MySpace Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Del.icio.us Digg Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Yahoo My Web Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Google Bookmarks Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Stumbleupon Add Quick+and+Easy+Thai+Fish+Cakes+with+Coconut+Rice to Reddit

RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map

For FREE email updates, subscribe to the Quick Cooking Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


g features
Slow Cooker Indonesian Curry Recipe

Instant Pot Chicken, Bacon & Mushrooms Recipe

Easy Shrimp Fajitas Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor