Thai Fish Cakes
User Reviews
4.9
Thai Fish Cakes
Description
Thai Fish Cakes use white fish fillets combined with red curry paste, cilantro, fish sauce, lime juice, and an egg to create a fragrant fish paste. Rice flour and optional finely sliced green beans are stirred in to adjust the texture and help bind the mixture before shaping into small patties. Cooking them in hot oil develops a crisp, golden exterior while keeping the center moist and flavorful.
The balance of spicy, savory, and citrus notes comes from key ingredients like red curry paste and lime juice. These cakes are versatile, often served with sweet chili sauce for dipping and garnished with fresh cilantro and lime wedges, making them ideal as appetizers or alongside jasmine rice for a simple meal.
Using fresh or fully thawed fish ensures a good texture, and adding rice flour at the end rather than blending it in prevents toughness. An ice cream scoop helps form even patties, and they can be refrigerated for a few days or possibly frozen once cooked.
Ingredients
- 1 lb / 500g White fish fillets , skinless and pin boned, cut into chunks (Note 1)
- 3 tbsp red curry paste (Note 2)
- 1 tbsp cilantro chopped, or coriander leaves
- 1 tbsp fish sauce (sub soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch / corn flour)
- 6 green beans , finely sliced (optional, Note 3)
- 4 - 6 tbsp neutral cooking oil vegetable, canola, sun flower, generic cooking oil
To Serve
- sweet chilli sauce
- cilantro or coriander leaves
- lime wedges
Instructions
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
- Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
- Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
- Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
- Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
- Repeat with remaining mixture, adding more oil into the skillet if required.
- Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Notes
- Choose fresh white fish or well-thawed fish fillets for best texture.
- Use authentic Thai red curry paste such as Maesri for balanced flavor; homemade can be used with adjusted quantity.
- Sliced green beans add traditional texture but can be replaced or omitted.
- Stir in rice flour after processing the fish paste to avoid toughening the cakes.
- Form patties with a 1/4 cup scoop for consistent size and even cooking.
- Cook in enough oil to fry evenly; add more oil between batches as needed.
- Store cooked fish cakes in the refrigerator up to 3 days; reheat gently to maintain texture.
- Freezing cooked fish cakes is likely possible, though not tested in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 87g | |
| Calories | 121cal | 6% |
| Carbohydrates | 5.2g | 2% |
| Protein | 9g | 18% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 34mg | 11% |
| Sodium | 267mg | 11% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
