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Thai Fish Cakes Recipe

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4 from 13 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat frying: Continue cooking the remaining patties in batches, adding more oil as needed to maintain the frying level.
  7. 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.

Find it online: https://cheftinaskitchen.com/thai-fish-cakes-recipe/