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
Scale
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.
