Thai Fish Cakes are a delicious and flavorful dish that brings a taste of Thailand right to your kitchen. These small patties are made with fresh fish, aromatic herbs, and a hint of spice. Perfect as an appetizer or a light meal, they are sure to please your family and friends.
Why Make This Recipe
Making Thai Fish Cakes at home is a great way to enjoy a taste of Southeast Asia without leaving your house. They are easy to prepare and require simple ingredients. You can customize them based on your preferences and serve them with a variety of dips. Also, they are a healthy option packed with protein and bursting with flavor!
How to Make Thai Fish Cakes
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 (or soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch/corn flour)
- 6 green beans (finely sliced, optional)
- 4 – 6 tbsp oil (vegetable, canola, sunflower)
- Sweet chilli sauce (for serving)
- Cilantro/coriander leaves (for garnish)
- Lime wedges (for garnish)
Directions:
- Place the fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Blend until the fish is minced and the mixture looks like a paste.
- Transfer the fish mixture into a bowl and stir in the rice flour and green beans until fully combined.
- Measure out 1/4 cup of the mixture, and shape it into 1 cm (2/5″) thick patties.
- Heat enough oil in a skillet over medium-high heat to cover the base (about 4 tbsp).
- Gently place the patties in the hot oil and cook for about 2 minutes until they are deep golden brown. Flip them over and cook the other side for another 2 minutes. Transfer to a paper towel-lined plate.
- Repeat with the remaining mixture, adding more oil as needed.
- Serve the Thai Fish Cakes with sweet chilli sauce, garnished with cilantro/coriander leaves and lime wedges. To make a complete meal, enjoy alongside Thai Fried Rice or plain jasmine rice!
How to Serve Thai Fish Cakes
Thai Fish Cakes are best served warm. Pair them with sweet chilli sauce for dipping, along with lime wedges and a few sprigs of fresh cilantro/coriander for a pop of color and flavor. You can also serve them with Thai Fried Rice or a simple side salad for a more filling meal.
How to Store Thai Fish Cakes
Leftover Thai Fish Cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over medium heat until heated through. For longer storage, you can freeze the uncooked patties for up to 3 months. Press them between sheets of parchment paper before placing them in a freezer-safe bag.
Tips to Make Thai Fish Cakes
- Ensure your fish is very fresh for the best flavor.
- Don’t skip the frying step! The crispy exterior adds great texture to the cakes.
- If you don’t have a food processor, you can finely chop the fish and mix it by hand, though the texture will be different.
- Customize the spice level by adjusting the amount of red curry paste.
Variation
For a twist, try adding finely chopped vegetables like bell peppers or carrots for added nutrition and crunch. You can also substitute the white fish with salmon or any fish of your choice!
FAQs
Can I make Thai Fish Cakes ahead of time?
Yes! You can prepare the mixture in advance and store it in the fridge for up to a day before cooking.What can I serve with Thai Fish Cakes?
Great options include sweet chilli sauce, lime wedges, Thai Fried Rice, or a fresh salad.Can I use frozen fish?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and drain any excess moisture before using in the recipe.
Thai Fish Cakes
Ingredients
Main Ingredients
- 1 lb 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 (or soy sauce)
- 1 tbsp lime juice
- 1 large egg
- ¼ cup rice flour (or cornstarch/corn flour)
- 6 pieces green beans (finely sliced, optional) can be omitted
- 4-6 tbsp oil (vegetable, canola, sunflower) for frying
Serving Suggestions
- to taste sweet chilli sauce for serving
- to taste cilantro/coriander leaves for garnish
- 3-4 pieces lime wedges for garnish
Instructions
Preparation
- Place the fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Blend until the fish is minced and the mixture looks like a paste.
- Transfer the fish mixture into a bowl and stir in the rice flour and green beans until fully combined.
- Measure out 1/4 cup of the mixture, and shape it into 1 cm (2/5′) thick patties.
Cooking
- Heat enough oil in a skillet over medium-high heat to cover the base (about 4 tbsp).
- Gently place the patties in the hot oil and cook for about 2 minutes until they are deep golden brown. Flip them over and cook the other side for another 2 minutes. Transfer to a paper towel-lined plate.
- Repeat with the remaining mixture, adding more oil as needed.
Serving
- Serve the Thai Fish Cakes with sweet chilli sauce, garnished with cilantro/coriander leaves and lime wedges.
