Thai fish cakes are delicious Thai street food that forms a perfect combination of the taste of fresh fish, flavorful spices, and herbs. This recipe is so popular in Thai restaurants, and it forms an interesting balance of sweet, sour, and spicy.
Each bite of this meal will be bursting with a nice chili taste. Thai fish cakes have a fairly spongy but tender texture and they are crispy on the outside and soft in the middle.
For more Thai recipes, check Thai Basil Fried Rice Recipe.
If you live near a source of fresh fish, you can get some and prepare this recipe, it is a great way to enjoy white flaky fish.
Thai fish patties can be served as a snack food or a side dish. They are the ideal pre-dinner snack or party finger food. This recipe will no doubt create a lasting impression on your guests or family. It is a guide for preparing the tastiest fish cakes that you would want to enjoy in a top-tier Thai restaurant.
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Why Does This Recipe Work?
Here are some of the reasons you need to enjoy this pan-fried goodness:
- It is delicious and loaded with flavor. The amazing taste of this recipe will have you put it on rotation.
- The meal is simple to make because it comprises easy-to-follow steps.
- This recipe saves time since the patties can be made ahead of time.
- The meal is versatile since it can be served in different ways and for a variety of purposes and with or your favorit dipping sauce.
Ingredients
White fish fillets: It forms the base of the recipe. Flaky white fish works best for this recipe.
Red curry paste: It gives the fish cakes most of their flavor. Red curry paste is available in grocery stores. However, you could also prepare a homemade version.
Fresh Cilantro: It enhances flavor and adds to the freshness of this recipe.
Spring onions: They add freshness to the recipe and give it a crunchy texture.
Fish sauce: It seasons the fish.
Lime juice: It adds tanginess to the recipe and eliminates the fishy odor. The lime doesn’t exactly replace the flavor but it causes the fish to taste great.
Egg: It helps to bind the fish cakes and ensure they hold together while cooking.
Cornstarch: It ensures that all ingredients are bonded together.
Vegetable oil: It is important in frying fish cakes.
How To Make Thai Fish Cakes
One: In the food processor, add fish, cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is combined.
Two: Transfer the mixture to a mixing bowl and stir in cornstarch and green onion until incorporated.
Three: Measure about ¼ cup of the mixture of thick patties.
Four: Heat the oil in a skillet or frying pan over medium-high heat, add the patties, and cook for 2 minutes for each side or until deep golden brown.
Five: Transfer to a plate lined with paper towels and serve warm.
Cooking Tips
- Use wet hands to make the fish patties. This method prevents the soft sticky mixture from sticking to your hands.
- Use a cooking silicon spatula to scoop the mixture and ensure that all your patties are the same even size and shape.
- Avoid overcrowding the pan. Putting too many batches of fish patties causes them to steam instead of frying.
- Another important tip for this recipe is to form the fish as you fry them because the mixture for this recipe is quite soft and it can make it difficult to pick fish cakes that are pre-formed.
- Avoid overcooking the ingredients so that you preserve their flavor and achieve the right texture.
- Use gentle heat to make the fish appear more visually appealing and to give them a tender texture.
Best Fish for Thai Fish Cakes
This recipe is usually made with either white fish or salmon. However, you can also use Tilapia, flathead or sea bass. Just avoid small fish and extra lean fish.
Top Tips
- Ensure that you use high-quality red curry paste. Keep in mind that the curry paste adds to the saltiness of the recipe so it’s important that you get the quantities right.
- Ensure that you add greenery to your Thai fish cakes for the best results. We add spring onion and cilantro. However, you may use parsley, basil or chopped green beans instead.
- Avoid deep frying as it makes the fish shrink and become wrinkly after cooling. Deep frying also uses a lot more oil.
- The resulting mixture of the ingredients that are mixed in the food processor should have a paste consistency.
- To ensure that you achieve the desired and balanced flavor, cook up a small amount of the fish paste and try it. You may need to adjust the amounts of fish sauce or curry paste to achieve the flavor that you want.
- Use the right size of mixture and patties to help your fish cakes cook well on the inside.
- Allow the mixture some time in the food processor to enable it to become sticky. You can tell that the paste is ready when it does not fall off a spoon when it is turned upside down. The paste is also ready when it has a slight bounce to it.
Recipe Variations
- You can replace the fish with minced chicken or turkey if you do not enjoy fish.
- Add green beans or shallots if you would want to make your Thai fish cakes a bit crunchy.
- You may use other kinds of fish. However, make sure to use tender fish to ensure that you get the right texture. Using firm fish for this recipe will result in firm fish cakes.
- Besides, Thai fish cakes can also be prepared under the grill instead of frying them.
- You can switch up the method in this recipe by first cooking the fish and chopping it instead of adding it to the food processor.
- Use plain flour or rice flour instead of cornstarch.
Serving Suggestions
This meal is best served warm with a sweet chili dip. You can use either store-bought or homemade sauce, but the homemade option is recommended because it allows you to prepare a sip that matches your flavor preferences.
Add cucumber slices and peanuts to the dip to elevate the flavor. You can also serve these fish cakes alongside Zucchini Pancakes, Cabbage Patties, vegetable ribbons, fries or rice.
Storage
Make ahead of time: You can make the fish patties in advance and keep them in the fridge for 1-2 days. However, it is recommended that you make them fresh for the best results and to maintain the freshness of the seasoning used.
How To store: Thai fish cakes can be stored in an airtight container in the fridge for 2-3 days.
How To freeze: These fish cakes freeze beautifully. Put parchment pepper between them and put in a ziplock bag in the freezer for 1-2 months.
Reheating instructions: Leftover fish cakes can be reheated in a skillet with a splash of oil to enable them to regain their crispy texture.
Recipe FAQs
The Thai red curry paste overpowers the fish taste and gives the fish patties a bold and spicy flavor. They also have a soft and a little bit spongy texture.
Yes, you can. Spray a baking tray with cooking spray, arrange the patties in the tray and spray them with the cooking spray as well. Bake at 374F/190C for about 30-35 minutes until golden brown.
You may have added less cornstarch than the right amount; add 1-2 tablespoons of cornstarch or plain flour to the remaining fish mixture and mix well until incorporated.
More Easy recipes
- Caribbean Seafood Stew
- Chinese Seafood Soup
- Baked Honey Glazed Salmon
- Lemon Garlic Baked Tilapia
- Cajun Fish Fry
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Recipe
Thai Fish Cakes
Equipment
- Frying pan
Ingredients
- 500 g white fish fillets , skinless and cut into chunks
- 3 tablespoon red curry paste
- 2 tablespoon fresh cilantro leaves , chopped
- 3 spring onions , sliced
- 1 egg
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ⅓ cup cornstarch
- 5 tablespoon vegetable oil
Instructions
- In the food processor, add fish, cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is combined together.
- Transfer the mixture to a mixing bowl and stir in cornstarch and green onions until incorporated.
- Measure about ¼ cup of the mixture of thick patties.
- Heat the oil in a skillet or frying pan over medium high heat, add the patties and cook for 2 minutes for each side or until deep golden brown.
- Transfer to a plate lined with paper towels and serve warm.
Notes
- Use wet hands to make the fish patties. This method prevents the soft sticky mixture from sticking to your hands.
- Use a cooking silicon spatula to scoop the mixture and ensure that all your patties are the same even size and shape.
- Avoid overcrowding the pan. Putting too many batches of fish patties causes them to steam instead of frying.
- Another important tip for this recipe is to form the fish as you fry them because the mixture for this recipe is quite soft and it can make it difficult to pick fish cakes that are pre-formed.
- Avoid overcooking the ingredients so that you preserve their flavor and achieve the right texture.
- Use gentle heat to make the fish appear more visually appealing and to give them a tender texture.
Barbra
So good and easy to make! Thanks for sharing this simple recipe.
Hannah
I made this recipe with canned salmon, and it was amazing!!
Andria
These were so good. We used to order these from a local Thai restaurant with sweet chilli sauce; that was before I tried this recipe!