If you adore the vibrant, tantalizing flavors of Southeast Asia, then this Thai Fish Cakes Recipe will quickly become one of your absolute favorites. These little golden patties are a symphony of fragrant red curry paste, fresh herbs, and tender, flaky white fish, all fried to crispy perfection. The combination of zesty lime, herbal cilantro, and sweet chilli sauce makes each bite a delightful burst of authentic Thai taste. Whether you’re cooking for a crowd or craving something special for a weeknight dinner, this dish is a fantastic, irresistible way to bring a little Thailand into your kitchen.
Ingredients You’ll Need
The beauty of this Thai Fish Cakes Recipe lies in its simplicity and the thoughtful way each ingredient enhances texture, aroma, and flavor. Every item is essential to hit that perfect balance between savory, spicy, and fresh.
- White fish fillets (1 lb / 500g): Use skinless and pin-boned chunks for the freshest, flakiest base.
- Red curry paste (3 tbsp): This packs the punch of authentic Thai spice and vibrant color.
- Cilantro/coriander leaves (1 tbsp, chopped): Adds fresh herbal notes that brighten the cakes.
- Fish sauce (1 tbsp): Essential for that unmistakable umami depth; soy sauce works as a substitute.
- Lime juice (1 tbsp): Brings zesty brightness to balance the savory flavors.
- Egg (1): Helps bind the mixture so your patties hold together beautifully.
- Rice flour (1/4 cup / 40g): Provides a light texture and a hint of crispness; cornstarch can be used instead.
- Green beans (6, finely sliced, optional): For a subtle crunch and a pop of color.
- Oil (4-6 tbsp): Vegetable, canola, or sunflower oil for frying to golden perfection.
- Sweet chilli sauce: The perfect dip to add sweetness and spice.
- Additional cilantro/coriander leaves and lime wedges: For final garnish and extra zing.
How to Make Thai Fish Cakes Recipe
Step 1: Prepare the Fish Mixture
Start by placing your fresh fish chunks, red curry paste, chopped cilantro, fish sauce, lime juice, and egg into a food processor. Give everything a whirl until it transforms into a smooth, paste-like consistency. This step is key because mincing the fish well ensures that the cakes hold together and have the classic tender texture you’re aiming for.
Step 2: Combine with Flour and Green Beans
Next, transfer your fish paste to a mixing bowl. Stir in the rice flour and finely sliced green beans until all the flour is fully incorporated. The rice flour adds that light crispness to the outside when fried, and the beans provide a delightful surprise crunch and fresh color that make these fish cakes extra special.
Step 3: Shape the Patties
Now, measure out about a 1/4 cup of the mixture—using an ice cream scoop is a handy trick—and form it into patties roughly 1 centimeter thick. This thickness is perfect for cooking through evenly without becoming dry or underdone in the center.
Step 4: Heat the Oil and Fry
Pour around 4 tablespoons of your chosen cooking oil into a skillet and heat it over medium-high heat until shimmering. Add your fish cakes, spacing them comfortably apart, and fry each side for about 2 minutes until they’re a gorgeous deep golden brown. This quick fry locks in moisture and gives that addictive crispy crust everyone loves.
Step 5: Repeat and Drain
Continue frying the rest of the mixture in batches, adding more oil as needed. Once cooked, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil. This simple step helps keep their exterior perfectly crisp without being greasy.
Step 6: Serve and Enjoy
Serve these tasty Thai fish cakes piping hot, accompanied by sweet chilli sauce for dipping, fresh cilantro leaves, and lime wedges on the side. The interplay of flavors and textures will have you reaching for seconds—and sharing the secret of this fantastic Thai Fish Cakes Recipe with everyone!
How to Serve Thai Fish Cakes Recipe
Garnishes
Fresh cilantro leaves and zesty lime wedges lend the perfect herbal brightness and acidity to balance the rich, savory fish cakes. The sweet chilli sauce adds a sweet and spicy element that brings it all together beautifully. Don’t just serve the sauce on the side—get a little drizzle going for the full experience!
Side Dishes
For a complete meal, pair your Thai Fish Cakes with fragrant jasmine rice or a vibrant, aromatic Thai fried rice. These sides soak up the delicious sauces and provide a satisfying base, turning this dish into a hearty, crowd-pleasing dinner.
Creative Ways to Present
Looking to impress? Arrange the fish cakes on a bed of crisp lettuce or shredded cabbage to add freshness and crunch. You can also serve them as appetizer bites on cocktail sticks, accompanied by mini bowls of your dipping sauce. This makes them perfect for parties or casual get-togethers where finger food rules the day!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place your cooked Thai fish cakes in an airtight container and store them in the fridge. They’ll stay fresh for up to 2 days, keeping their flavor and texture well enough for a quick snack or a tasty lunch.
Freezing
For longer storage, freeze your fish cakes on a baking tray individually until firm, then transfer them to a sealed freezer bag. This method prevents sticking and helps maintain their shape. Frozen fish cakes are best used within 1 month for optimal taste and texture.
Reheating
To reheat, avoid the microwave if you can, as this can make them soggy. Instead, pop the fish cakes into a preheated oven or a hot non-stick skillet, reheating until crispy and heated through. This brings back that irresistible crunch and restores their wonderful flavor.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use thawed frozen fish fillets, but make sure to drain any excess moisture well before processing to avoid a watery mixture. Fresh fish will yield the best texture and flavor.
Is it necessary to use red curry paste?
Red curry paste is the heart of the dish’s authentic flavor, but if you can’t find it, a mild Thai curry paste or even a homemade blend of chili, garlic, and spices can work in a pinch.
Can I bake the fish cakes instead of frying?
While frying gives the best crispiness and flavor, baking at 400°F (200°C) for about 15 minutes, flipping halfway, is a healthier alternative. Just note that they won’t be quite as golden or crunchy.
What can I serve instead of sweet chilli sauce?
If you want a change, try a tangy peanut sauce, a spicy sriracha mayo, or even a simple soy-lime dipping sauce to complement the fish cakes.
Are green beans necessary in the mix?
Green beans are optional, but they add a pleasant crunch and color. You can omit them or substitute with finely chopped bell peppers or water chestnuts for a similar effect.
Final Thoughts
This Thai Fish Cakes Recipe captures everything that makes Thai food so beloved; it’s fresh, flavorful, and fun to make. Once you try it, you’ll understand why these cakes have a special place in my heart—and my kitchen. Grab your ingredients, warm up your skillet, and dive into this delicious adventure. Trust me, your taste buds will thank you!
PrintThai Fish Cakes Recipe
These Thai Fish Cakes are crispy, flavorful patties made from white fish fillets blended with red curry paste, fresh cilantro, and aromatic seasonings. Perfect as an appetizer or main dish, they are pan-fried to golden perfection and served with sweet chilli sauce and lime wedges for a delightful Thai-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Ingredients
Main Ingredients
- 1 lb / 500g white fish fillets, skinless and pin boned, cut into chunks
- 3 tbsp red curry paste
- 1 tbsp cilantro/coriander leaves, chopped
- 1 tbsp fish sauce (substitute soy sauce if preferred)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch/corn flour)
- 6 green beans, finely sliced (optional)
For Cooking
- 4 – 6 tbsp oil (vegetable, canola, or sunflower oil)
To Serve
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
Instructions
- Prepare the fish mixture: Place the white fish chunks, red curry paste, chopped cilantro/coriander leaves, fish sauce, lime juice, and egg into a food processor. Whizz the mixture until the fish is finely minced and forms a smooth paste.
- Incorporate flour and beans: Transfer the fish paste into a bowl and gently fold in the rice flour and finely sliced green beans until fully incorporated and the mixture is slightly thickened.
- Form patties: Using a 1/4 cup measure or an ice cream scoop, portion out the fish mixture and shape into patties approximately 1 cm (2/5 inch) thick.
- Heat the oil: Pour enough oil into a skillet over medium-high heat to cover the base (about 4 tablespoons). Allow the oil to heat until shimmering but not smoking.
- Cook the fish cakes: Place patties into the hot oil and fry for about 2 minutes on one side until they turn deep golden brown. Carefully flip and cook the other side for another 2 minutes until equally browned and cooked through. Transfer cooked fish cakes onto a paper towel-lined plate to drain excess oil.
- Repeat frying: Continue cooking the remaining patties in batches, adding more oil as needed to maintain the frying level.
- Serve: Arrange the Thai Fish Cakes on a serving plate and garnish with fresh cilantro and lime wedges. Serve alongside sweet chilli sauce and optionally paired with Thai fried rice or steamed jasmine rice for a complete meal.
Notes
- Use firm, white fish fillets such as cod, haddock, or snapper for best results.
- For a vegetarian option, substitute fish with mashed tofu and use soy sauce instead of fish sauce.
- Adding green beans is optional but adds a nice texture and freshness to the fish cakes.
- Rice flour helps bind the mixture and provides a light crispiness when fried; cornstarch is a suitable alternative.
- An ice cream scoop is a helpful tool to ensure uniform-sized patties that cook evenly.
