Thai Fish Cakes Recipe

Introduction

Thai Fish Cakes are a flavorful and aromatic treat, combining tender fish with fragrant red curry and fresh herbs. These crispy patties are perfect as a snack or appetizer, served alongside sweet chili sauce and lime wedges.

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, 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 the finely sliced green beans until well combined.
3. Step 3: Using a wet spoon or your wet hands, scoop about 1/4 cup of the mixture and gently form 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 for about 2 minutes on each side or until they become deep golden brown.
5. Step 5: Remove the patties onto a paper towel-lined plate to drain excess oil.
6. Step 6: Plate the hot fish cakes and serve them with sweet chili sauce. Garnish with extra cilantro leaves and lime wedges on the side.

Tips & Variations

• For extra crispiness, add a tablespoon of cornstarch along with the rice flour.
• If you don’t have green beans, replace them with finely chopped bell peppers or omit them entirely.
• Serve with a side of cucumber salad for a refreshing contrast.
• Adjust the amount of red curry paste according to your preferred spice level.

Storage

Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat or in an oven at 350°F (175°C) until heated through and crisp again. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like cod, haddock, or pollock work well. Avoid oily fish as they may alter the texture and flavor.

Can I bake the fish cakes instead of frying?

Yes, baking is an option for a lighter version. Place patties on a baking sheet lined with parchment and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and cooked through.

Thai Fish Cakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

These authentic Thai Fish Cakes are crispy on the outside and bursting with bold flavors inside. Made with white fish fillets blended with red curry paste, fish sauce, and fresh herbs, then fried until golden brown. Perfect as an appetizer or snack served with sweet chili sauce and lime wedges for a deliciously vibrant meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 fish cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Thai

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

Instructions

1. Process ingredients: Place the fish chunks, Thai red curry paste, sugar, fish sauce, lime juice, egg, and chopped cilantro leaves into a food processor. Blend until the mixture becomes a smooth, even paste, ensuring all ingredients are fully incorporated.
2. Mix ingredients: Transfer the smooth fish paste to a mixing bowl. Gently stir in the rice flour and finely sliced green beans (if using), ensuring everything is well combined and the mixture has a slightly sticky consistency suitable for forming patties.
3. Form patties: Wet your spoon or hands with water to prevent sticking. Scoop about 1/4 cup of the fish mixture and shape it gently into patties approximately 1/2 inch thick. Repeat until all mixture is used.
4. Fry patties: Heat the vegetable oil in a nonstick skillet over medium heat. Carefully place the patties into the hot oil in batches, avoiding overcrowding. Fry each side for about 2 minutes or until patties turn a deep golden brown and are cooked through. Remove the fish cakes and drain on paper towels to absorb excess oil.
5. Serve: Arrange the hot fish cakes on a serving plate. Garnish with additional fresh cilantro leaves and serve alongside sweet chili sauce and lime wedges for squeezing on top. Enjoy immediately for the best texture and flavor.

Notes

• Using skinless and boneless white fish like cod or haddock ensures a smooth texture.
• Rice flour helps achieve a light and crispy exterior; do not substitute with wheat flour for gluten-free results.
• Green beans add a subtle crunch, but can be omitted if unavailable.
• Adjust the amount of red curry paste to your preferred spice level.
• Use a food processor for the smoothest paste; a blender might result in a coarser texture.
• Fry in batches to prevent overcrowding and uneven cooking in the skillet.

Keywords: Thai fish cakes, Thai appetizer, fish patties, red curry paste fish cakes, crispy fish cakes, Thai cuisine