Thai Fish Cakes

5 from 2 votes

Thai fish cakes are a super delicious side dish or appetizer made with white fish fillets and fresh herbs and flavored with Thai red curry paste.

Prep Time5

Cook Time10

Chill30

Total Time45

Course: Appetizer, Side Dish

Cuisine: Thai

Servings: Servings

Calories: 110kcal

Author: Radwa

Pat the fish dry and then put it In the food processor along with cilantro, egg, red curry paste, fish sauce, and lime juice, and beat until the fish is minced and everything is well combined (The mixture should be sticky, not runny or dry).
Transfer the mixture to a mixing bowl, stir in cornstarch and green onion until combined. To easily shape the patties, I chill the mixture for about 30 minutes. This helps the patties hold together.
Scoop about ¼ cup of the thick mixture and shape it into patties with your hands. For even cooking, gently flatten each patty.
Heat the oil in a skillet or frying pan over medium-high heat, add the patties, and cook for 2 minutes on each side or until deep golden brown.
Transfer to a serving plate, serve warm with your favorite sauce; mine is sweet chili sauce.

Use firm white fish like sea bass or cod because they blend well and give the cakes a good texture.
Cook over medium heat to ensure the fish patties are thoroughly cooked from the inside.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in the microwave or the oven.