Simple, delicious and flavorful Thai fish cakes! I will show you how to easily make this popular Thai street food at home! These Thai fish patties are super flavorful, have a fairly spongy but tender texture, crispy on the outside, and are ready in just 10 minutes.
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Thai Fish Cakes
I love Thai food. Yesterday, I made this Thai Basil Fried Rice Recipe, which was SO good! What I really like about these Thai fish patties is they are incredibly easy to make.
I mean, all I did was mix the ingredients in the food processor, shape the mixture into patties, and fry it in oil until golden brown. Ta-da!
The secret to this recipe is the Thai red curry paste; it overpowers the fish taste and gives the fish patties a bold and spicy flavour. They also have a soft and a little bit spongy texture.
This recipe is very popular in Thai restaurants, and it is so delicious!
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.
Ingredients
Full information on ingredients and quantities is in the recipe card at the end of the post.
White fish fillets: I use white fish fillets. However, you can also use Tilapia, salmon, flathead or sea bass. Just avoid small fish and extra lean fish.
Red curry paste: It gives the fish cakes most of their flavor. So, ensure that you use high-quality red curry paste.
Egg: I use just one large egg as a binding agent.
Vegetable oil: I use vegetable oil to fry the fish patties.
Other ingredients I use: I also use fresh cilantro, spring onions, fish sauce, lime juice and cornstarch.
Note: Use plain flour or rice flour instead of cornstarch.
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.
Tip: Allow the mixture some time in the food processor to enable it to become paste consistency. You can tell that the paste is ready when it does not fall off a spoon when it is turned upside down.
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 and form them with your hands into patties.
Tip: Use wet hands to make the fish patties. This method prevents the soft sticky mixture from sticking to your hands.
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.
Tip: Avoid overcrowding the pan. Putting too many batches of fish patties causes them to steam instead of frying.
Five: Transfer to a plate lined with paper towels and serve warm.
Cooking Tips
- Use a ¼ cup measuring cup to scoop the mixture to ensure that all your patties are the same, even in size and shape.
- 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.
- Use gentle heat to ensure the fish patties are thoroughly cooked from the inside.
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 cakes a bit crunchy.
- Besides, Thai fish patties can also be prepared under the grill instead of frying them.
Serving Suggestions
I like to serve these fish patties warm with a sweet chili dip. You can also serve these fish patties alongside Zucchini Pancakes, Cabbage Patties, vegetable ribbons, fries or rice.
Storage
How To store: I store these patties in an airtight container in the fridge for 2-3 days.
How To freeze: These fish cakes freeze beautifully. I put parchment pepper between them and put them in a ziplock bag in the freezer for 1-2 months.
Recipe FAQs
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 370F/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 Seafood 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.
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!