Thai Fish Cakes Recipe
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.
- 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
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 into a food processor. Blend until the mixture becomes a smooth, even paste, ensuring all ingredients are fully incorporated.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/thai-fish-cakes-recipe/
