The Best Thai Fish Cakes Recipe for Zesty Family Dinners

Crispy, golden thai fish cakes dance with vibrant flavors that promise an unforgettable culinary adventure.

Delicate chunks of white fish blend seamlessly with aromatic herbs and zesty spices.

Each bite carries a perfect balance of texture and taste from southeast asian cuisine.

Fragrant lemongrass and kaffir lime leaves infuse these delectable morsels with authentic regional character.

Careful seasoning transforms simple ingredients into an extraordinary dish that sparks conversation.

Packed with fresh herbs and subtle heat, these fish cakes invite you to explore a world of bold, exciting flavors.

Fresh ingredients and quick preparation make this recipe a delightful addition to your cooking repertoire.

Why Thai Fish Cakes Are a Flavor Bomb

• Dive into Authentic Flavors: Experience the vibrant taste of Thailand with these delicious fish cakes packed with traditional spices and fresh ingredients that transport your taste buds to Southeast Asia.
• Master Quick Cooking Techniques: Learn how to transform simple fish into crispy, golden patties using basic kitchen tools like a food processor and frying pan, perfect for home cooks wanting to expand their culinary skills.
• Create Family-Friendly Meal: Prepare a crowd-pleasing dish that appeals to both adults and kids, offering a playful twist on seafood with crispy texture and mild spicy notes that everyone can enjoy.
• Versatile Serving Options: Serve as an appetizer, main course, or party snack with sweet chili sauce, making it adaptable for casual dinners, potlucks, or weekend gatherings with friends and family.

Ingredients That Make Thai Fish Cakes Pop

• Fish Fillets: Fresh white fish that creates the base for these delicious Thai fish cakes.

• Red Curry Paste: Adds authentic Thai spicy and aromatic flavor to the fish cakes.
• Fish Sauce: Provides a savory and salty depth to the mixture.
• Kaffir Lime Leaves: Brings a unique citrusy and fragrant note to the recipe.
• Coriander: Offers a fresh and bright herbal taste to the fish cakes.

• Egg: Helps bind the fish mixture together and provides structure.
• Cornflour: Assists in creating a smooth texture and helps the fish cakes hold their shape.
• Sugar: Balances the spicy and savory flavors with a touch of sweetness.
• Green Beans: Adds texture and a subtle vegetable element to the fish cakes.

• Vegetable Oil: Used for frying the fish cakes to achieve a golden brown exterior.

• Sweet Chili Sauce: A classic dipping sauce that complements the fish cakes with its sweet and tangy flavor.

How to Fry Thai Fish Cakes Just Right

Step 1: Prepare Fish Base

Grab your fish fillets and slice them into chunks. Drop these pieces into a food processor and pulse until they break down into small, fine pieces.

Be careful not to turn the fish into a complete puree – you want some texture remaining.

Step 2: Create Flavor Mixture

• Red curry paste
• Egg
• Fish sauce
• Cornflour
• Sugar

Blend everything together until the mixture transforms into a smooth, uniform consistency.

Step 3: Incorporate Fresh Herbs

• Sliced kaffir lime leaves
• Chopped green beans
• Fresh coriander

Mix thoroughly to distribute the herbs evenly throughout the mixture.

Step 4: Shape Delicate Patties

Wet your hands with cool water to prevent sticking. Form the fish mixture into small, round patties roughly the size of golf balls.

Gently flatten each patty to create an even thickness.

Step 5: Fry Golden Cakes

Heat vegetable oil in a frying pan over medium heat.

Carefully place the fish cakes into the pan, cooking in batches. Fry each side for 3-4 minutes until they develop a beautiful golden-brown color and are completely cooked through.

Step 6: Serve and Enjoy

Remove the fish cakes from the pan and let them drain on paper towels to remove excess oil. Plate the hot cakes and serve alongside sweet chili sauce for dipping.

Tips for That Crispy Outside, Juicy Inside

• Keep fish slightly chunky when processing to maintain a desirable texture and prevent a mushy consistency.
• Use fresh green beans for a crisp, vibrant crunch that adds brightness to the fish cakes.
• Wet hands with cold water before shaping patties to prevent the mixture from sticking and ensure smooth, even formation.
• Select firm white fish like cod or snapper for the best results, ensuring a delicate yet substantial flavor profile.
• Adjust red curry paste quantity based on personal spice tolerance, starting with less and adding more gradually.

Tasty Twists on Thai Fish Cakes

• Spicy Sriracha Kick: Replace red curry paste with sriracha sauce for an extra fiery version that adds bold heat to the fish cakes.
• Coconut Crusted: Roll fish cake patties in shredded coconut before frying to create a crispy, tropical-inspired exterior with added texture.
• Herb Garden Edition: Incorporate fresh dill, mint, and parsley into the fish mixture for a bright, herbaceous flavor profile that elevates the traditional recipe.
• Gluten-Free Option: Swap cornflour with almond flour or rice flour to make the fish cakes suitable for those with gluten sensitivities while maintaining the same delicious consistency.

What to Pair With Thai Fish Cakes

• Pair Zesty Lime Margarita: Bright citrus notes complement the spicy Thai fish cakes, cutting through the richness with refreshing acidity.
• Serve Crisp Green Papaya Salad: Light, tangy salad balances the deep-fried fish cakes, adding crunch and cooling contrast to the spicy flavors.
• Match Thai Singha Beer: Smooth, light lager perfectly neutralizes the curry paste's heat while enhancing the seafood's delicate taste.
• Complement Fresh Cucumber Mint Cooler: Herbal, cooling drink provides a gentle counterpoint to the spicy and savory fish cake's intense profile.

Storing Thai Fish Cakes Without Losing Crunch

• Refrigerate: Store leftover fish cakes in an airtight container within 2 hours of cooking. Place parchment paper between layers to prevent sticking. Keep refrigerated for up to 3 days.
• Freezing: Wrap each fish cake individually in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month. Label with date to track freshness.
• Reheating Oven: Preheat oven to 350°F. Place fish cakes on a baking sheet lined with parchment paper. Warm for 10-12 minutes until heated through. Flip halfway to ensure even heating.
• Microwave Option: Place fish cakes on a microwave-safe plate. Heat on medium power for 30-45 seconds. Check temperature and continue in 15-second intervals if needed.

Thai Fish Cakes FAQs, Fried and Fresh

• What are kaffir lime leaves and where can I find them?

Kaffir lime leaves are fragrant leaves from the citrus tree, commonly used in Southeast Asian cooking. You can find them in Asian grocery stores, specialty markets, or online food retailers, often sold fresh or dried.

• Can I use a different type of fish for this recipe?

Yes, you can substitute the fish with other white fish varieties like cod, tilapia, or snapper. Choose firm-textured fish that will hold together well when processed.

• Is it necessary to use a food processor?

While a food processor helps create a smooth texture, you can use a blender or manually chop and mix the ingredients. The key is achieving a consistent mixture that binds together well.

• How spicy are these fish cakes?

The spice level depends on the red curry paste you use.

Thai Fish Cakes Recipe

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4.9 from 24 reviews

• Total Time: 25-27 minutes
• Yield: 4 1x

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Description

Crispy Thai Fish Cakes bring zesty Southeast Asian flavors to your kitchen, blending fresh seafood with aromatic herbs and spices. Delicate yet bold, these golden-brown delights will transport you straight to Bangkok’s bustling street markets with each delectable bite.

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Ingredients

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Main Ingredients:

• 500 grams (1 pound) white fish fillets (cod, snapper, or basa)
• 2 tablespoons red curry paste
• 1 egg
• 2 teaspoons fish sauce
• 3 kaffir lime leaves, finely sliced
• 2 green beans, finely sliced

Binding and Seasoning Ingredients:

• 1 tablespoon cornflour (cornstarch)
• 2 teaspoons sugar
• 1 tablespoon chopped fresh coriander

Cooking and Serving Ingredients:

• Vegetable oil for frying
• Sweet chili sauce for serving

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Instructions

1. In a food processor, finely chop fish fillets, ensuring a textured consistency without fully pureeing.
2. Blend red curry paste, egg, fish sauce, cornflour, and sugar with chopped fish until smooth and homogeneous.
3. Fold kaffir lime leaves, green beans, and coriander into the fish mixture, distributing ingredients evenly.
4. Moisten hands with water to prevent sticking, then shape mixture into compact patties approximately golf ball size, gently flattening each.
5. Warm vegetable oil in a skillet over medium heat (around 350°F) for optimal frying conditions.
6. Carefully place fish cakes in hot oil, cooking 3-4 minutes per side until achieving a rich golden-brown exterior and ensuring thorough internal cooking.
7. Transfer fried fish cakes onto absorbent paper towels to remove excess oil and maintain crisp texture.
8. Plate immediately and accompany with sweet chili sauce for dipping, serving while hot and crisp.

Notes

• Opt for firm white fish like cod, haddock, or snapper to ensure the best texture and flavor in your fish cakes.
• Pat the fish dry before processing to prevent excess moisture that could make the mixture too wet and difficult to form.
• Chill the mixture for 15-20 minutes before shaping to help the patties hold together more easily during cooking.
• Adjust the spice level by varying the amount of red curry paste – start with less and add more to taste for a personalized kick.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Appetizer, Dinner, Snacks
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 230
• Sugar: 1g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 70mg