Crispy Cod Fish Cakes with Thai Red Curry Coconut Broth
These Crispy Cod Fish Cakes are made with flaky cod, creamy Russet potatoes, Haitian epis, and a golden panko coating. Pan-fried until crisp on the outside, then served with a creamy Thai red curry coconut broth thats packed with garlic, ginger, lime, and warm spices.
Ingredients
- 500 g cod fish fillets skinless and boneless
- 1 tablespoon avocado oil to marinate
- 1 tablespoon unsalted butter for pan frying fish
- 2 tablespoon epis
- ½ teaspoon salt
- ¼ teaspoon black pepper
Crispy Cod Fish Cakes
- 2 russet potatoes cut in squares
- 2 tablespoon epis
- 1 tablespoon cornstarch
- ¾ teaspoon salt or to taste
For Breading & Frying
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1¼ cups panko breadcrumbs
- vegetable canola, or avocado oil, for shallow frying
Coconut Curry Broth
- 1 tablespoon avocado oil
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 2 tablespoon red curry paste
- 3 cups chicken broth
- 15 oz coconut milk
- 3 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon coconut sugar or honey
- Garnish: green onion + red chili + cilantro + lime + a few drops of chili oil.
Instructions
How to Make Cod Fish Cakes
- Cook the potatoes: Peel and cut the potatoes into chunks. Boil until fork-tender, drain well, mash, and let cool slightly.
- Cook the cod: Cut the cod into chunks and season with avocado oil, epis, salt, and black pepper. Melt the butter in a skillet over medium heat and cook the cod until just cooked through. Flake into bite-sized pieces.
- Make the fish cake mixture: Combine the mashed potatoes, flaked cod, epis, cornstarch, salt, and pepper. Gently mix until combined.
- Shape the fish cakes: Form the mixture into 2½–3-inch patties. This should make four patties. Freeze for 20–30 minutes to firm them up.
- Bread the fish cakes: Set up three bowls with flour, beaten eggs, and panko. Coat each fish cake in flour, then egg, followed by panko.
- Pan-fry: Heat about ½ inch of oil in a skillet over medium to medium-high heat. Fry the fish cakes for 2–3 minutes per side, until golden and crispy. Transfer to a wire rack or paper towel-lined plate.
How to Make the Thai Red Curry Coconut Broth
- Sauté the aromatics: Heat avocado oil in a saucepan over medium heat. Add garlic and ginger and cook for about 30 seconds until fragrant.
- Cook the curry paste: Add the Thai red curry paste and cook for 1–2 minutes to develop the flavor.
- Make the broth: Add the chicken broth and coconut milk, whisking until smooth. Stir in soy sauce, fish sauce, sesame oil, and coconut sugar or honey.
- Simmer: Bring to a gentle simmer and cook for 8–10 minutes.
- Finish: Reduce the heat and stir in the fresh lime juice. Taste and adjust seasoning if needed.
Assemble (Crispy Cod Patties to Red Curry Coconut Broth)
- Serve: Ladle the warm coconut curry broth into shallow bowls. Add 2–3 crispy fish cakes, keeping the tops above the broth.
- Garnish: Finish with green onion, cilantro, red chili, lime, and a few drops of chili oil. Serve immediately while the fish cakes are crispy.
- Enjoy!
Nutrition
Serving: 2g | Calories: 1552kcal | Carbohydrates: 131g | Protein: 76g | Fat: 83g | Saturated Fat: 49g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 293mg | Sodium: 5023mg | Potassium: 2749mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2890IU | Vitamin C: 21mg | Calcium: 261mg | Iron: 17mg
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