These Thai Fish Cakes are a flavorful, protein-packed appetizer perfect for busy weeknights or casual gatherings.
Made with firm white fish, fragrant herbs, and aromatic spices, they’re low in carbs, light on saturated fat, and naturally gluten-free.
Quick to prepare and rich in protein and fiber from fresh beans and aromatics, they make a satisfying, everyday cooking option.
Crispy Thai Fish Cakes
Equipment
- Food processor (1)
- Medium mixing bowl (1)
- Skillet or frying pan (1)
- Spatula or tongs – 1
- Small bowl for water – 1
- Paper towels – for draining
- Knife and chopping board – 1 each
Ingredients
For the Fish Cakes:
- 500 g white fish fillets skinless and boneless (ling, basa, or similar)
- 3 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon fresh coriander including roots and leaves
- 1 large egg
- 1 teaspoon sugar
- ¼ cup corn starch
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon lemongrass powder optional
- 5 Makrut lime leaves destemmed and thinly sliced
- 10 green beans trimmed and thinly sliced
- ¼ cup vegetable oil for frying
To Serve:
- Sweet chili sauce
- Lime wedges
- Cos lettuce leaves
Instructions
- Prepare Makrut Lime Leaves: Start by carefully removing the central stem from each Makrut lime leaf using a sharp paring knife. Lay the leaf flat and slice it into very thin slivers. For a finer texture, you can chop these slivers further. Set the prepared leaves aside; they will add a distinct, aromatic citrus flavor that elevates the fish cakes.
- Process Fish Mixture: Place the white fish fillets into the bowl of a food processor. Add Thai red curry paste, fish sauce, fresh coriander (roots and leaves), egg, sugar, corn starch, minced garlic, grated ginger, and lemongrass powder if using. Pulse the mixture in short bursts until it forms a smooth, cohesive paste. Scrape down the sides as needed to ensure everything is fully incorporated. The paste should be smooth, slightly sticky, and uniform in texture.
- Combine Aromatics: Transfer the smooth fish paste into a medium mixing bowl. Gently fold in the thinly sliced Makrut lime leaves and green beans using clean hands or a spatula. Mix thoroughly until the aromatics are evenly distributed, creating a bouncy, slightly firm paste. To achieve the perfect texture, lift portions of the paste and slap them gently against the side of the bowl a few times to help it bind and become slightly elastic.
- Prepare Hands for Shaping: Fill a small bowl with cold water. Dampen your fingers by dipping them into the water; this prevents the fish mixture from sticking while forming the patties. Keep a tea towel nearby to wipe your hands periodically and continue wetting them every 2-3 patties.
- Shape Fish Patties: Scoop approximately ¼ cup of the fish mixture for each patty. Using your damp hands, gently shape the mixture into round, slightly flattened discs about 1 cm high. Arrange the patties on a plate, keeping them spaced apart to prevent sticking. You should get roughly 18 evenly sized patties.
- Heat Oil for Frying: Place a skillet or frying pan over medium-high heat and pour in enough vegetable oil to cover the base of the pan (around ¼ cup). Allow the oil to heat until shimmering but not smoking. To test readiness, drop a small pinch of the fish mixture into the oil; it should sizzle immediately.
- Fry Patties: Carefully place 5–6 patties into the hot oil, making sure not to overcrowd the pan. Fry for 2–3 minutes on the first side until golden brown. Using a spatula or tongs, gently flip each patty and cook the second side for another 2–3 minutes. Adjust the heat as needed reduce slightly if the patties brown too quickly or increase slightly if they take too long to color evenly.
- Drain and Rest: Once cooked, transfer the fish cakes onto a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining patties in batches, making sure to monitor the oil temperature throughout to maintain consistent cooking.
- Serve with Accompaniments: Arrange the golden fish cakes on a serving platter with fresh Cos lettuce leaves, lime wedges, and sweet chili sauce on the side. Serve immediately while hot for the best texture and flavor. The crisp exterior and tender, flavorful interior make them irresistible.
Notes
- Choosing the Right Fish: Firm, slightly oily white fish like Ling, Basa, Barramundi, Grouper, Cod, Catfish, Trevalla, or Mahi Mahi works best. Avoid very lean, flaky fish, as they won’t bind well.
- Red Curry Paste Selection: Use a quality Thai red curry paste with a balanced flavor of spice, saltiness, and umami. Brands like Maesri, Ayam, or Mae Ploy are excellent choices, depending on your preferred spice level.
- Binding Ingredients: Corn starch and egg are essential for a smooth, elastic paste that holds together during frying. Do not skip either.
- Aromatic Enhancements: Garlic, ginger, coriander, lemongrass, and Makrut lime leaves elevate the flavor. Even though traditional recipes may not include all of these, they make the fish cakes fragrant and vibrant.
- Hand Technique for Shaping: Keep a small bowl of cold water to dampen your hands. This prevents sticking and ensures smooth, uniform patties.
- Cleaning Tip: Clean the food processor immediately after making the fish paste. Warm water helps remove sticky residues and prevents drying.
Chef’s Secrets for Perfect Fish Cakes
The secret to restaurant-quality Thai Fish Cakes is in texture, flavor balance, and aromatic layering.
Start by pulsing the fish paste to a silky-smooth consistency, then fold in lime leaves and beans for added texture.
Slapping the paste against the bowl ensures it becomes bouncy and cohesive.
Use a moderate frying temperature for even golden-brown patties, and don’t overcrowd the pan—this allows each patty to cook perfectly while staying crisp outside and tender inside.
Small tweaks, like finely chopping lime leaves or slightly adjusting the curry paste, can elevate your fish cakes to an unforgettable dish.
Serving Suggestions for Enjoyment
Thai Fish Cakes are best served hot for maximum crispness.
Arrange them alongside fresh Cos lettuce leaves, sweet chili sauce, and lime wedges for a refreshing, tangy contrast.
They also pair beautifully with jasmine rice or a light cucumber salad for a more substantial meal.
For parties, stack them on a platter with toothpicks for easy snacking.
Garnishing with extra coriander leaves or finely sliced red chili adds both color and an aromatic punch.
Storage Tips for Freshness
Cooked fish cakes can be stored in an airtight container in the refrigerator for up to 2 days.
Avoid freezing, as the texture can become mushy when reheated.
To reheat, lightly pan-fry over medium heat for 1–2 minutes per side to restore crispness.
If storing uncooked, shape the patties and cover tightly with plastic wrap, keeping them chilled until ready to fry.
Always maintain a consistent, cold temperature to preserve texture and flavor.
Frequently Asked Questions
1. Can I use other types of fish?
Yes! Any firm, non-flaky white fish works well, including Cod, Grouper, Barramundi, Catfish, or Mahi Mahi.
Avoid very lean, flaky fish, as they won’t hold together in patties. Slightly oily fish helps create a moist and cohesive texture.
2. Can I make these fish cakes gluten-free?
Absolutely. This recipe is naturally gluten-free as long as your curry paste and fish sauce are checked for gluten. Corn starch acts as the binding agent instead of wheat flour.
3. Can I bake the fish cakes instead of frying?
Yes, for a lighter version, preheat the oven to 200°C (400°F) and bake the patties on a parchment-lined tray for 10–12 minutes, flipping halfway through.
They won’t be as crispy as pan-fried but remain flavorful and tender.
4. How do I prevent the patties from falling apart?
Ensure the fish paste is smooth and well-mixed with egg and corn starch. Dampen your hands when shaping the patties and avoid overcrowding the pan while frying.
Slapping the paste against the bowl before shaping improves elasticity and binding.
5. Can I add vegetables or herbs?
Yes, green beans are traditional, but finely chopped bell peppers, carrots, or spinach can be added for extra color, fiber, and nutrition. Keep the pieces small to maintain the patties’ structural integrity.
