Thai Fish Cakes Recipe

Introduction

Thai fish cakes are a flavorful and spicy appetizer that combines tender fish with fragrant herbs and spices. Crispy on the outside and tender inside, they’re perfect for serving with a tangy sweet chili sauce and lime wedges. This recipe brings a taste of Thailand right to your kitchen.

Ingredients

• 1 pound white fish fillets (skinless and boneless, cut into chunks)
• 3 tablespoons Thai red curry paste
• 1 teaspoon sugar
• 2 1/2 teaspoons fish sauce
• 1 tablespoon lime juice
• 1 large egg
• 2 teaspoons fresh cilantro leaves (chopped, plus more for garnish)
• 5 tablespoons rice flour
• 6 green beans (finely sliced, optional)
• 1/4 cup vegetable oil (for frying; use more as needed)
• Sweet chili sauce (for serving)
• Lime wedges (for serving)

Instructions

1. Step 1: Place the fish fillets, Thai red curry paste, sugar, fish sauce, lime juice, egg, and chopped cilantro leaves in a food processor. Process until you get a smooth, even paste.
2. Step 2: Transfer the fish paste to a mixing bowl. Stir in the rice flour and finely sliced green beans until fully combined.
3. Step 3: With wet hands or a wet spoon, scoop about 1/4 cup of the mixture and gently form it into patties about 1/2 inch thick.
4. Step 4: Heat the vegetable oil in a nonstick skillet over medium heat. Fry the patties in batches, about 2 minutes on each side, until deep golden brown.
5. Step 5: Remove the cooked fish cakes and drain on a paper towel-lined plate to remove excess oil.
6. Step 6: Serve the hot fish cakes with sweet chili sauce, garnished with extra cilantro and lime wedges on the side.

Tips & Variations

• Use a food processor for a smooth fish paste but pulse gently to preserve some texture if you prefer.
• Substitute fish sauce with soy sauce for a milder, less salty flavor.
• Green beans add a nice crunch, but you can omit them if unavailable or substitute with finely chopped bell pepper.
• Serve with fresh cucumber slices for added freshness and crunch.

Storage

Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm white fish like cod, haddock, or tilapia works well. Avoid oily fish as the texture and flavor may change.

How spicy are Thai fish cakes?

The level of spice depends on the red curry paste used. You can adjust the amount or use a milder curry paste to control heat.

Thai Fish Cakes Recipe

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★★★★★

4.9 from 129 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 10–12 fish cakes 1x

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Description

Deliciously aromatic Thai Fish Cakes made with tender white fish blended with Thai red curry paste, fresh cilantro, and fragrant lime juice. These golden-brown patties are pan-fried to perfection and served with sweet chili sauce and lime wedges, offering an authentic taste of Thailand that’s perfect as an appetizer or light meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound white fish fillets (skinless and boneless, cut into chunks)
• 3 tablespoons Thai red curry paste
• 1 teaspoon sugar
• 2 1/2 teaspoons fish sauce
• 1 tablespoon lime juice
• 1 large egg
• 2 teaspoons fresh cilantro leaves (chopped, plus more for garnish)
• 5 tablespoons rice flour
• 6 green beans (finely sliced, optional)
• 1/4 cup vegetable oil (for frying; use more as needed)

For Serving

• Sweet chili sauce
• Lime wedges

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Instructions

1. Process ingredients: Place the fish chunks, Thai red curry paste, sugar, fish sauce, lime juice, egg, and chopped cilantro leaves in a food processor. Process until the mixture becomes a smooth, even paste, ensuring the flavors are well combined.
2. Mix ingredients: Transfer the fish paste to a mixing bowl. Gently stir in the rice flour and finely sliced green beans (if using) until the mixture is fully combined and holds together well.
3. Form patties: Using a wet spoon or wet hands to prevent sticking, scoop about 1/4 cup of the mixture and shape it into patties roughly 1/2 inch thick, preparing them for frying.
4. Fry patties: Heat vegetable oil in a nonstick skillet over medium heat. Fry the patties in batches for approximately 2 minutes per side or until they turn a deep golden brown and are cooked through. Remove and place the patties on paper towels to drain any excess oil.
5. Serve: Plate the warm fish cakes and serve with sweet chili sauce for dipping. Garnish with extra cilantro leaves and lime wedges to add fresh, bright flavors.

Notes

• If green beans are unavailable or undesired, they can be omitted without significantly impacting the texture.
• Using wet hands or a wet spoon helps prevent the mixture from sticking when forming patties.
• Maintain medium heat while frying to ensure the fish cakes cook evenly without burning.
• These fish cakes can be served as an appetizer, snack, or paired with a fresh salad for a light meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet for best texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Thai

Keywords: Thai fish cakes, fish patties, Thai curry paste, appetizer, pan-fried fish cakes, spicy fish cakes