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How To Make Cambodian Fish Cakes with Lime Leaves and Chives Khmer Recipe

Author:

Serves: 4

Prep Time: 30 minutes

Cooking Time: 8 minutes

This recipe is from Srok Khmer Cambodia, Southeast Asia and uses Khmer Curry Paste for a distinct Cambodian flavor that is both a favorite of Cambodians and distinct to the Cambodian Culture.

This recipe calls for a Pestle and Mortar to grind some of the ingredients. If you don't have a Pestle and Mortar, a Food Processor may be substituted. This recipe also uses Khmer Curry Paste and you will have to Follow this link for that Recipe: Khmer Curry Paste

This Recipe only takes about 45 minutes to make. Serve this as an Appetizer at your next Super Bowl Party and it is sure to be a big hit with your friends and family!

Let's have a look at the Ingredients:


Fish Cakes with Lime Leaves and Chives Ingredients

IngredientAmountHow To Prepare

Tender White Fish Fillets (Whiting, Cod, Sole or Flounder)

14 oz (400 g)

Roughly Chopped

**Khmer Curry Paste**

3 1/2 tablespoons

**See Recipe Link Above in First Section**

Palm Sugar or Dark Brown Sugar

2 tablespoons

Salt

Just a Pinch!

Chives (fresh)

1 Small Bunch

Chopped Finely

Kaffir Lime Leaves

6 leaves

Sliced Fiinely

Cooking Oil

enough for deep frying

(Store Bought) Bottled Sweet and Sour Sauce

used for dipping

Skillet, Dutch Oven or Deep Fryer

Pestle and Mortar (or Food Processor)


Let's look at the recipe!


Fish Cakes with Lime Leaves and Chives Recipe

  • Combine the Fish, Khmer Curry Paste, Sugar and Salt in a Mortar and pound until the ingredients are combined thoroughly.
  • Add the Chives and Kaffir Lime Leaves and mix well.
  • Roll the mixture into a ball and firmly drop it into the Mortar to release any air pockets. This will prevent the fish cakes from falling apart during frying.
  • Divide the mixture into eight parts
  • Roll each portion into a ball, then flatten into a patty.
  • Heat the oil in a skillet over medium heat and fry the patties until golden brown, about 3-4 minutes on each side.
  • Drain on Paper Towels.
  • Serve with Sweat and Sour Sauce or for more ideas on Dipping Sauces, follow this link: Dipping Sauces.

That's it!

Serve these up at your next Halloween Party or Super Bowl Party and you will be recognized as a great chef!

Chanang Tay! (Tastes Great!)

A Portion of the Purchase of This Book Goes To Charity!

More Recipes by J.S.Matthew

Comments

JS Matthew (author) from Massachusetts, USA on February 29, 2012:

Hello RealHousewife! Try this out and come back and let me know how you like it! I like white, flaky fish myself. I prefer Codfish myself as it is light, delicious and inexpensive. I like salmon but it's not my favorite. I try to eat it once in a while because it is very healthy. Thanks for stopping by! I always appreciate your comments!

JSMatthew~

Kelly Umphenour from St. Louis, MO on February 29, 2012:

Ok this looks awesome - I love white fish, cilantro and lime - I've got to try this one! I bet it's terrific...I can only cook the white fish - my husband is very picky about that. I've tried making Salmon a million ways and he eats it but isn't the happiest camper:) lol

JS Matthew (author) from Massachusetts, USA on December 12, 2011:

Hello again whoisbid! Thanks for leaving a comment! I appreciate you stopping by!

JSMatthew~

whoisbid on December 12, 2011:

Way to go! Give me some fish cakes any day!

JS Matthew (author) from Massachusetts, USA on November 10, 2011:

I too prepare for being off the grid with influence from weather and circumstances. Feel free to file this WD Curry 111 for your personal use. I do hope that you let me know what you think once you try this recipe. Plug the magazine and if I approve, I will allow it and share. Please no Spam! And you should be educating "those rednecks" about HubPages. It is the future of the online content world; hence the word "Hub". Thanks again for stopping by.

JSMatthew~

WD Curry 111 from Space Coast on November 10, 2011:

I told you I was remedial. Duh! They are on mine that way. I'll be back many times. Thanks! I want it in my files for when the grid collapses. We will be trying these out soon. How about a plug from the magazine. Most of the rednecks who read it don't know anything about Hubpages.

JS Matthew (author) from Massachusetts, USA on November 10, 2011:

Hello WD Curry 111. I don't mind if you print this out for personal use. I only ask that if you share it, please use the link to this page to do so, and site me as the Author. You can also Bookmark this page by clicking "Bookmark This Page" on the right near the top (under my profile photo). I hope that you enjoy this recipe and come back and tell me what you think!

The stone mortar ads (all ads) in this Hub are generated through the Amazon Affiliate Program, eBay Partner Network, Google AdSense and the HubPages Earnings Program. There are several different ad programs available on HubPages. Here's a link to get you started: https://hubpages.com/learningcenter/affiliate-sett...

If you visit the HubPages Learning Center https://hubpages.com/learningcenter/contents and look to the right side of the page for the "Affiliate Settings" category, you will see some links about advertising on HubPages. There is a great potential to make some money by listing these ads in your Hub Articles.

I am happy to hear that you are enjoying the HubPages experience and I appreciate your comment. Thanks for stopping by and feel free to contact me if you have any more questions!

JSMatthew~

WD Curry 111 from Space Coast on November 10, 2011:

This is way more than I expected. I write for a fishing mag. You know I want good recipes. Is it okay to print this out? Not for publication, for my files.

I have many obligations, and not much time for tutorials. I have to grab the ring when the merry-go round goes by. I am also remedial with this program (artist). Please tell me how to place ads, like the stone mortars in the content. I will be grateful. I appreciate what you are doing here and you have given me some good ideas. I am thankful that I was allowed to set up my stall here. I love this muti-media magazine. The possibilities and opportunities are vast. Thank you for the attention.

JS Matthew (author) from Massachusetts, USA on October 25, 2011:

Thanks nenytridiana! Check out the series on Khmer Cambodian recipes I have published. There are a lot of delicious foods for your husband to enjoy! Thanks for the comment!

JSMatthew~

nenytridiana from Probolinggo - Jawa Timur - Indonesia on October 24, 2011:

It sounds very tasty. I have to learn cooking from you. My husband will like it. Thank you J.S. Matthew.

JS Matthew (author) from Massachusetts, USA on October 17, 2011:

Hello again AnnNoE! The great thing about recipes is that you can add or take out whatever you want! I always appreciate your comments! Thanks for stopping by!

JSMatthew~

Ann Wilmer-Lasky from Roswell, New Mexico on October 15, 2011:

Recipe sounds a little tart, but I might try it with a few adjustments.

JS Matthew (author) from Massachusetts, USA on October 12, 2011:

Thank you all for your wonderful comments! I appreciate them very much!

JSMatthew~

asmaiftikhar from Pakistan on October 12, 2011:

voted up mathew!

Dim Flaxenwick from Great Britain on October 12, 2011:

This sounds delicious and l know the very person to pass the recipe..... My husband LOVES a good pounding with a pestle and mortar, loves asian food and loves cooking.

How cool is that???

Thank you very much. voted up.!!!!

Jyoti Patil from Mumbai on October 11, 2011:

dis is grt as always!! ur hubs r so interesting!! well d best part is - its pretty asian way of cookin fish tht u haf suggested. i neva knew we can make a cake outta fish!! superb!!

Donna Cosmato from USA on October 11, 2011:

Great recipe and so simple to prepare! Our little guy loves fish so I'm excited to see how he likes this. Thanks for sharing...I love the clean look with the graphic for the the ingredients and prep instructions.

JS Matthew (author) from Massachusetts, USA on October 11, 2011:

Thanks icciev! I am not huge about fish either, I like to eat it from time to time. These fish cakes are not a sweet cake, they are more like an appetizer. I don't know why they call them cakes! I think it is a form of slang. My wife eats fish quite often! Thanks for stopping by and leaving a comment!

JSMatthew~

icciev from Kuwait on October 11, 2011:

never thought you can make a cake from Fish, can not imagine how the test will be. Anyway I am Not really into fish but nice article

JS Matthew (author) from Massachusetts, USA on October 11, 2011:

@The Blagsmith: It sure is a treat! There are so many delicious foods and every time I go to Khmer Celebration I am introduced to many new things. That's very cool that you took care of Cambodian Refugees. My wife was a refugee during the Khmer Rouge and she lived in camps all over Asia for 4 years before being entered to the US. If you are interested, check out my story about her: https://hubpages.com/relationships/I-Am-So-In-Love...

Thanks for stopping by! I appreciate your comment.

JSMatthew~

JS Matthew (author) from Massachusetts, USA on October 11, 2011:

@BongSantos: I appreciate your humor! Thanks for stopping by and let me know what you think if you try this recipe!

JSMatthew~

The Blagsmith from Britain on October 11, 2011:

It must be a treat in your home with Cambodian food. I use to look after disabled and displaced refuges from Cambodia when I worked in Camberley, Surrey.

Jobb Gosamo from Philippines on October 11, 2011:

Thanks but I have to go. Busy in the kitchen and it's your fault. Thanks

JS Matthew (author) from Massachusetts, USA on October 10, 2011:

Hello anglnwu! I hope that you enjoy this and come back and tell me what you think! Thanks for stopping by! I always appreciate your comments.

JSMatthew~

anglnwu on October 10, 2011:

I always want to learn how to make fish cakes--now, I've the recipe and the know-how. Thanks--will give it a try.