Crispy Thai Fish Cakes
Crispy on the outside, tender on the inside, these Thai Fish Cakes combine firm white fish, aromatic herbs, and a touch of spice. Naturally gluten-free and protein-rich, they’re perfect as an appetizer, snack, or light meal, served with sweet chili sauce, fresh lettuce, and lime wedges for a quick, satisfying bite.
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.
