These Thai fish cakes are springy, fragrant patties made from white fish, red curry paste, lime, and cilantro, fried until golden and served with sweet chili sauce.
A food processor does most of the work, so you can go from raw fish to crisp patties in about 25 minutes. They make a great appetizer, snack, or light dinner, and the mixture shapes easily without any special binders.
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Why This Thai Fish Cakes Recipe Works
Blending the fish with red curry paste, an egg, and a little rice flour creates a springy, bouncy texture that holds together in the pan. Fish sauce and lime juice add the salty, tangy flavor typical of Thai cooking.
Finely sliced green beans add a subtle crunch and a bit of color, and they are completely optional. Frying in a thin layer of oil gives a deep golden crust without a deep fryer.
The mixture is flexible, so you can use almost any mild white fish and adjust the curry paste for more or less heat. Everything takes minutes to mix.
Ingredients for Thai Fish Cakes
- 1 lb white fish fillets, skinless and pin boned, cut into chunks
- 3 tbsp Thai red curry paste
- 1 tbsp chopped fresh cilantro
- 1 tbsp fish sauce (or low sodium soy sauce)
- 1 tbsp lime juice
- 1 large egg
- 1/4 cup rice flour (or cornstarch)
- 6 green beans, finely sliced (optional)
- 4 to 6 tbsp vegetable, canola, or sunflower oil, for frying
- 1/4 cup sweet chili sauce, for serving
- Cilantro leaves and 4 lime wedges, for garnish
White fish. Choose a mild, firm fish such as cod, haddock, or snapper. Pat the chunks dry before blending so the mixture is not watery.
Red curry paste. This is the main flavor and heat source. Brands vary in spiciness, so taste a little first and adjust.
Fish sauce and lime. Fish sauce adds salty depth and lime juice adds brightness. Low sodium soy sauce can replace the fish sauce.
Rice flour. It helps bind the patties and keeps them tender. Cornstarch works as a substitute.
Oil. A neutral oil with a high smoke point, such as canola, vegetable, or sunflower, fries the cakes evenly.
How to Make Thai Fish Cakes
1. Blend the fish Place the fish, red curry paste, cilantro, fish sauce, lime juice, and egg in a food processor and blend until the fish is minced and the mixture looks like a paste.
2. Add the extras Transfer the mixture to a bowl and stir in the rice flour and green beans until combined.
3. Shape the patties Measure out 1/4 cup of the mixture at a time and shape it into patties about 1/3 inch thick, using damp hands to keep them from sticking.
4. Heat the oil Heat about 4 tbsp of oil in a large skillet over medium high heat, enough to cover the base of the pan.
5. Fry Gently place the patties in the hot oil and cook about 2 minutes per side until deep golden brown and cooked through to 145 degrees F. Move to a paper towel lined plate.
6. Repeat and serve Fry the remaining mixture in batches, adding more oil as needed, then serve with sweet chili sauce, cilantro leaves, and lime wedges.
How to Serve Thai Fish Cakes
Serve the fish cakes hot with sweet chili sauce, cilantro, and lime wedges. They go well with cilantro lime rice, garlic sesame cucumber salad, or air fryer broccoli, and a glass of strawberry pineapple mojito makes it a gathering.
How to Store and Reheat Thai Fish Cakes
Refrigerate cooked fish cakes in an airtight container for up to 2 days. Reheat in a skillet over medium heat until hot throughout, about 2 minutes per side. For longer storage, freeze the uncooked patties on a tray, then bag them for up to 3 months and cook from frozen with a little extra time.
Tips and Variations for Thai Fish Cakes
Keep the fish cold. Cold fish blends into a smoother paste, so chill the chunks before processing.
Do not overprocess. Blend only until a thick paste forms for a springy bite.
Wet your hands. Slightly damp hands keep the sticky mixture from clinging when you shape the patties.
Fry in batches. Crowding the pan drops the oil temperature and makes the cakes greasy.
Test one first. Fry a small piece to check the seasoning, then adjust the curry paste or lime before frying the rest.
Check doneness. The cakes are done when they reach 145 degrees F in the center.
Make a quick dip. Mix sweet chili sauce with a squeeze of lime for a brighter dipping sauce.
Handle seafood safely. Keep raw fish cold until cooking, and see the University of Minnesota Extension leftovers guide for storing leftovers.
Frequently Asked Questions About Thai Fish Cakes
What fish is ideal for thai fish cakes?
Mild, firm white fish like cod, haddock, snapper, or tilapia works well. Avoid strongly flavored oily fish.
Can I bake thai fish cakes instead of frying?
Yes, brush the patties with oil and bake on a lined tray until golden and cooked to 145 degrees F, turning once. They will be less crisp than fried.
Can I make thai fish cakes ahead of time?
Yes, shape the patties up to a day ahead and keep them covered in the refrigerator, or freeze them uncooked.
Why are my fish cakes falling apart?
The mixture may be too wet or not blended enough. Pat the fish dry and process until it forms a thick paste, then chill before shaping.
Can I make them less spicy?
Use less red curry paste, or look for a mild one, and serve with extra sweet chili sauce or lime.
Thai Fish Cakes with Red Curry Paste
Equipment
- Food processor
- Large skillet
- Spatula
- Paper towel lined plate
Ingredients
Main Ingredients
- 1 lb white fish fillets skinless, pin boned, cut into chunks
- 3 tbsp Thai red curry paste
- 1 tbsp chopped fresh cilantro
- 1 tbsp fish sauce or low sodium soy sauce
- 1 tbsp lime juice
- 1 large egg
- ¼ cup rice flour or cornstarch
- 6 green beans finely sliced, optional
- 4 tbsp vegetable oil for frying, up to 6 tbsp
- ¼ cup sweet chili sauce for serving
- ¼ cup cilantro leaves for garnish
- 4 lime wedges for garnish
Instructions
Cooking
- Blend. Pulse the fish with the curry paste, cilantro, fish sauce, lime juice, and egg until a thick paste forms.
- Fold in. Stir the rice flour and sliced green beans into the paste in a bowl.
- Form. Scoop 1/4 cup portions and flatten each into a patty about 1/3 inch thick.
- Heat. Warm 4 tbsp oil in a skillet over medium high heat.
- Fry. Cook the patties for 2 minutes per side, until deep golden and 145 degrees F inside, then drain on paper towels.
- Finish. Fry the rest in batches, adding oil as needed, and serve with sweet chili sauce, cilantro, and lime.
