Thai Fish Cakes are a delightful and flavorful appetizer that brings the essence of Thai street food into your home. With a perfect balance of red curry paste, cilantro, fish sauce, and lime juice, these fish cakes are firm, bouncy, and golden brown. They’re quick and easy to make with just a few ingredients like white fish fillets, red curry paste, egg, and rice flour. Serve them with sweet chili sauce, lime wedges, and fresh cilantro for an authentic Thai experience.

Full Recipe:

Ingredients

• 1 lb / 500g white fish fillets, skinless and pin boned, cut into chunks
• 3 tbsp red curry paste
• 1 tbsp cilantro/coriander leaves, chopped
• 1 tbsp fish sauce (or substitute with soy sauce)
• 1 tbsp lime juice
• 1 egg
• 1/4 cup (40g) rice flour (or cornstarch)
• 6 green beans, finely sliced (optional)
• 4 – 6 tbsp oil (vegetable, canola, sunflower)
• To serve:
  • Sweet chili sauce
  • Cilantro/coriander leaves
  • Lime wedges

Directions

1. Place fish, red curry paste, cilantro/coriander, fish sauce, lime juice, and egg in a food processor. Blitz until the fish is minced and the mixture becomes a paste.
2. Transfer the mixture to a bowl and stir in the rice flour and green beans.
3. Use an ice cream scoop or spoon to measure 1/4 cup portions of the mixture and form 1cm thick patties.
4. Heat oil in a skillet over medium-high heat. Once hot, cook the patties for about 2 minutes on each side until golden brown and firm.
5. Transfer to a paper towel-lined plate to remove excess oil.
6. Serve the fish cakes with sweet chili sauce, garnished with cilantro/coriander leaves and lime wedges.

Nutrients (Per Fish Cake)

• Calories: 121 cal
• Carbohydrates: 5.2g
• Protein: 9g
• Fat: 7.2g
• Saturated Fat: 1.3g
• Cholesterol: 34mg
• Sodium: 267mg
• Potassium: 69mg
• Fiber: 1g
• Vitamin A: 200 IU
• Vitamin C: 5.8mg
• Calcium: 20mg
• Iron: 0.9mg

The Authentic Thai Flavors

At the heart of Thai Fish Cakes lies a perfect balance of spices and herbs that are typical of Thai street food. The key ingredients that make these fish cakes stand out are the red curry paste, fish sauce, cilantro, and lime juice. Red curry paste adds depth and heat, while cilantro brings freshness and brightness. Fish sauce, a staple in Thai cooking, imparts a savory umami flavor, and lime juice adds a tangy zing to the cakes. These ingredients meld beautifully together, creating a complex yet harmonious flavor profile that is distinctly Thai.

Choosing the Right Fish for Thai Fish Cakes

The choice of fish for your Thai Fish Cakes is important, as it affects both the texture and flavor. Traditionally, white fish fillets are used, such as tilapia, cod, or haddock. These types of fish are mild in flavor and have a firm texture, which is perfect for making fish cakes. When selecting your fish, ensure that it is fresh and free from any bones or skin. Fresh fish will yield a smoother texture when blended into a paste, which is essential for the cakes to hold together during cooking.

Texture of Thai Fish Cakes

One of the most appealing aspects of Thai Fish Cakes is their texture. The combination of fish fillets, egg, and rice flour gives these cakes a bouncy, firm consistency. This texture is key to creating the perfect fish cake—golden brown on the outside with a tender, slightly chewy interior. Rice flour helps to bind the mixture without making it heavy or dense, allowing the fish cakes to stay light and crispy. Additionally, the green beans (optional) add a slight crunch, contributing to the overall texture and adding a pop of color.

Cooking Thai Fish Cakes

Cooking Thai Fish Cakes is simple and quick, making them an excellent choice for a weeknight appetizer or even as a main dish when paired with a side salad or steamed rice. The patties are fried in oil over medium-high heat, which helps achieve that crispy golden-brown crust. The key to perfectly cooked fish cakes is ensuring that the oil is hot enough to sear the patties quickly, locking in moisture while achieving a crispy exterior. Don’t overcrowd the pan, as this could lower the temperature of the oil and result in soggy fish cakes. Fry the patties for about two minutes on each side until they are firm and golden.

Serving Suggestions

Thai Fish Cakes are traditionally served with a variety of accompaniments that enhance their flavor. A classic pairing is sweet chili sauce, which provides a sweet and spicy contrast to the savory fish cakes. Lime wedges add a burst of fresh acidity, while cilantro or coriander leaves offer a refreshing herbal note. You can also serve the cakes with a side of pickled vegetables or a Thai-style dipping sauce to round out the meal. These fish cakes make a fantastic appetizer, but they can also be served as a main course when paired with a light salad or steamed jasmine rice.

Health Benefits of Thai Fish Cakes

While Thai Fish Cakes are often enjoyed as a decadent treat, they also offer several health benefits. Fish is an excellent source of protein, which is essential for muscle repair and overall body function. It is also rich in omega-3 fatty acids, which are beneficial for heart health and brain function. Additionally, Thai Fish Cakes provide a good amount of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron, which support immunity, skin health, and bone strength. By using lean white fish and minimizing the amount of oil used for frying, these fish cakes can be made healthier without compromising on flavor.

Making Thai Fish Cakes Ahead of Time

If you’re planning to serve Thai Fish Cakes for a party or gathering, the great news is that they can be made ahead of time. You can prepare the fish cake mixture and shape it into patties, then store them in the refrigerator for up to 24 hours before frying. This allows the flavors to meld together, enhancing the overall taste. Alternatively, you can freeze the uncooked patties for later use. To freeze, simply lay the patties on a baking sheet lined with parchment paper and place them in the freezer. Once frozen, transfer the patties to a resealable bag or airtight container and store them for up to three months. When you’re ready to cook, just fry the patties straight from the freezer—no need to thaw them first.

Variations of Thai Fish Cakes

While the classic Thai Fish Cake recipe is a staple, there are a variety of ways you can experiment with the dish. For example, you can incorporate different types of fish or seafood, such as shrimp or crab, for a more indulgent version. Adding vegetables like shredded carrots or bell peppers can also enhance the texture and flavor, making the fish cakes even more colorful and nutritious. If you’re looking for a vegetarian version, you could try substituting the fish with tofu or mashed sweet potatoes for a plant-based option. Experimenting with different herbs and spices, like lemongrass or kaffir lime leaves, can further elevate the taste, giving you a unique twist on the traditional recipe.

Conclusion

In conclusion, Thai Fish Cakes are an incredibly versatile and delicious dish that can bring the vibrant flavors of Thailand into your kitchen. With their crispy exterior, tender fish interior, and a perfect balance of spices, these fish cakes are sure to be a hit at any gathering. Whether you serve them as an appetizer or a main dish, Thai Fish Cakes are a fantastic way to experience the bold flavors of Thai street food. With just a few simple ingredients and quick cooking steps, you can easily recreate this authentic Thai dish at home. So why not give it a try and add some Thai flair to your next meal?