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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
