If you have ever wanted to bring the vibrant flavors of Thailand right into your kitchen, the Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe is your perfect go-to dish. These golden, crispy-on-the-outside yet tender and flavorful patties marry fragrant red curry, fresh herbs, and just the right amount of spice, all balanced beautifully by the sweet and tangy chili sauce. Whether enjoyed as an appetizer or a main dish, this recipe is easy, quick, and guaranteed to impress both family and friends with an authentic taste that feels like a warm hug from Thai street food.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that each play a starring role in creating those irresistible fish cakes. From the fresh white fish giving it that tender bite, to aromatic herbs and pungent seasonings that build layers of flavor, every ingredient matters for that perfect balance of taste, texture, and color.
- White fish fillets (1 lb / 500g): Skinless and pin boned, these chunks provide the fresh, mild base for the fish cakes.
- Red curry paste (3 tbsp): Adds a punch of aromatic heat and classic Thai flavor to the mixture.
- Cilantro/coriander leaves (1 tbsp): Fresh chopped herbs that brighten the dish with their vibrant notes.
- Fish sauce (1 tbsp): Brings in umami depth; soy sauce works well as a substitute if needed.
- Lime juice (1 tbsp): Gives a zesty, refreshing tang that lifts all the flavors.
- Egg (1): Acts as a binder to keep the patties together when cooking.
- Rice flour (1/4 cup / 40g): Helps to create a lovely crispy crust; cornstarch can be used as an alternative.
- Green beans (6, finely sliced – optional): Adds a little crunch and a pop of color, making the fish cakes visually inviting.
- Oil (4–6 tbsp): For frying, ideally vegetable, canola, or sunflower oil with a neutral flavor.
- Sweet chili sauce: Essential for dipping, adding sweetness and heat in perfect harmony.
- Lime wedges and cilantro leaves: Classic garnishes that provide freshness and a burst of citrus aroma.
How to Make Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe
Step 1: Prepare the Fish Paste
Start by placing the white fish chunks, red curry paste, chopped cilantro, fish sauce, lime juice, and egg into a food processor. Blitz everything until you get a smooth and homogenous paste—this is what gives these fish cakes their wonderfully tender texture and intense flavor. Be patient with the process to ensure the paste binds well.
Step 2: Mix in the Dry Ingredients and Green Beans
Transfer the fish paste into a bowl and fold in the rice flour and finely sliced green beans. The rice flour helps create a crispy exterior when fried, while the green beans contribute a subtle crunch and a fresh touch of color. Stir gently until everything is evenly combined and the mixture starts to feel cohesive.
Step 3: Shape the Fish Cakes
Scoop out about 1/4 cup of the mixture for each fish cake—using an ice cream scoop makes this step neat and easy. Flatten the scoops into patties roughly 1cm thick; this thickness ensures they cook evenly and maintain a lovely moist interior with crisp, golden edges.
Step 4: Heat the Oil
Warm a skillet over medium-high heat and pour in enough oil to just cover the base—around 4 tablespoons should do. Heating the oil properly is crucial for crisping the patties without them absorbing too much grease.
Step 5: Fry the Fish Cakes
Place the patties carefully into the hot oil and fry for about 2 minutes on each side, or until they turn a deep golden brown. This quick, high-heat fry locks in moisture while producing a satisfyingly crisp exterior. Once cooked, transfer the fish cakes onto paper towels to drain any excess oil.
Step 6: Repeat and Finish
Continue frying the remaining fish cake mixture in batches, adding more oil to the skillet as needed. Make sure the oil stays hot enough throughout to keep that delightful crispiness intact.
Step 7: Serve with Sweet Chili Sauce
Plate the Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe alongside generous dollops of sweet chili sauce, and garnish with fresh cilantro leaves and lime wedges. The tangy, sweet dip plays the perfect foil to the spiced patties, creating a combination that’s absolutely addictive.
How to Serve Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe
Garnishes
Fresh cilantro leaves sprinkled over the top add a burst of herbal brightness, while lime wedges on the side let everyone squeeze in just the right amount of zesty citrus. Both garnishes elevate the fish cakes with contrasting freshness that feels essential.
Side Dishes
Pair these fish cakes with fragrant jasmine rice or classic Thai fried rice for a satisfying meal. The rice balances the flavors and adds heartiness, making it easy to enjoy this dish as a filling lunch or dinner.
Creative Ways to Present
For a fun party twist, serve mini fish cakes on skewers with lime wedges and a small cup of sweet chili sauce for dipping. Alternatively, place the patties atop a bed of crunchy Thai cucumber salad for added color and texture contrast that impresses every palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftover fish cakes, store them in an airtight container in the refrigerator for up to 2 days. To maintain their crispness, place a paper towel underneath to absorb any moisture.
Freezing
For longer storage, freeze the uncooked patties individually on a baking sheet until firm, then transfer them to a freezer-safe bag. This way, you can enjoy homemade Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe anytime without sacrificing freshness.
Reheating
Reheat leftovers in a hot skillet with a drizzle of oil to bring back their crisp texture, or use a toaster oven. Avoid microwaving if possible, as it tends to make the fish cakes soggy.
FAQs
Can I use other types of fish for this recipe?
Absolutely! White, flaky fish such as cod, haddock, or pollock work beautifully. Just make sure the fish is fresh and skinless for the best texture.
Is it necessary to use red curry paste?
Red curry paste is what gives this recipe its unmistakable Thai flavor, but you can experiment with other types like green curry paste if you prefer a different spice profile. Just be mindful of the heat level.
What if I am gluten intolerant?
This recipe is naturally gluten-free as it uses rice flour, but always check the labels of your curry paste and fish sauce to ensure no hidden gluten is present.
Can I bake the fish cakes instead of frying?
You can bake them at 400°F (200°C) on a greased baking tray for about 12-15 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious and healthier.
How spicy are these fish cakes?
The level of spiciness depends on the red curry paste you choose. Most store-bought pastes have moderate heat, but you can adjust the amount to suit your taste or add extra chili for a kick.
Final Thoughts
You simply cannot go wrong with this Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe when you want to whip up something impressive yet fuss-free. Each bite bursts with layers of flavor and texture that feel both comforting and exotic. I encourage you to try making this at home—it’s a wonderful way to explore Thai cuisine and bring some tasty joy to your table.
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Thai Fish Cakes with Sweet Chili Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 fish cakes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Description
Thai Fish Cakes are flavorful, golden-brown patties made from white fish fillets blended with red curry paste, herbs, and spices. Perfectly crispy on the outside and tender inside, these fish cakes are traditionally pan-fried and served with sweet chili sauce, fresh cilantro, and lime wedges for an authentic Thai appetizer or snack. They make a delicious and easy-to-make dish that’s best enjoyed with jasmine rice or Thai fried rice.
Ingredients
Main 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 (substitute soy sauce if preferred)
- 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, or sunflower)
To Serve
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
Instructions
- Prepare Fish Paste: Place fish chunks, red curry paste, chopped cilantro/coriander leaves, fish sauce, lime juice, and egg in a food processor. Blend until the fish is finely minced and forms a smooth paste, ensuring all ingredients are fully combined.
- Incorporate Flour and Beans: Transfer the fish paste to a mixing bowl. Stir in the rice flour and finely sliced green beans until the mixture is evenly combined and the flour is fully incorporated to help bind the mixture.
- Form Patties: Using a 1/4 cup measure or an ice cream scoop, portion out the mixture. Shape each portion into a patty about 1 cm (2/5 inch) thick to ensure even cooking.
- Heat Oil: Pour 4 tablespoons of vegetable oil into a skillet and heat over medium-high heat until the oil covers the base and is hot enough for frying.
- Fry Fish Cakes: Place patties carefully into the hot oil. Fry each side for about 2 minutes or until deep golden brown and cooked through. Use a spatula to flip carefully and ensure browning on both sides. Remove cooked patties and drain on a paper towel-lined plate.
- Repeat Cooking: Continue frying the remaining patties, adding more oil to the skillet as needed to prevent sticking and ensure even frying.
- Serve: Arrange the Thai fish cakes on a serving plate. Garnish with fresh cilantro/coriander leaves and lime wedges. Serve with sweet chili sauce on the side. For a complete meal, accompany with Thai fried rice or jasmine rice.
Notes
- Note 1: Use firm white fish like cod, snapper, or haddock for best texture.
- Note 2: Adjust the amount of red curry paste to control spiciness according to your preference.
- Note 3: Green beans add a nice crunch but can be omitted if unavailable.
- Note 4: Rice flour helps to bind the fish cake mixture and gives a slight crispiness when fried.
- Note 5: Using an ice cream scoop ensures evenly sized patties for consistent cooking.
