This Thai fish cakes recipe is one of my favs because it combines the bold flavors of red curry and kaffir lime in a way that makes my taste buds do a happy dance. Plus, it’s super simple to whip up, so I can impress my friends with minimal effort while dipping these crispy bites into sweet chili sauce!
The flavors in my Thai Fish Cakes recipe burst with vibrant authenticity. I use not just any old fish—firm white fish fillets—but meld them with red curry paste and aromatic Kaffir lime leaves.
Somehow, those combinations yield overwhelmingly delightful flavors, but they are not the whole story. When I use fresh Thai basil (sword-like leaves plentiful in my garden), I do not merely chop it but give it a rough chiffonade.
That helps release the oil in the leaves and also makes the basil bits a wee bit “fishy,” which is a flavor bomb that fish cakes need to go from “that’ll do” to “why can’t I stop eating these?”
Ingredients
Firm white fish fillets:
Contains a high concentration of protein, a low quantity of fat, and promotes the generation of lean muscle.
Red curry paste:
Imparts warmth and complexity, abundant with spices, amplifies taste.
Fish sauce:
Umami, which is salty and savory, and which is essential in Thai cooking, increases flavor.
Kaffir lime leaves:
Citrus notes and unique Thai flavors that enhance freshness.
Thai basil leaves:
Pungent smell, new herbal flavor, pungency adds brilliant smell.
Green beans:
Crisp structure, plentiful source of fiber, vitamins A and C.
Sugar:
Complements spice, balances flavors, slight sweetness.
Ingredient Quantities
- 500g firm white fish fillets, skinless and boneless
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 egg, beaten
- 2 kaffir lime leaves, finely shredded
- 3-4 green beans, finely sliced
- 1 tablespoon sugar
- 1/4 cup fresh Thai basil leaves, chopped
- 1 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
- Sweet chili sauce (for serving)
- Lime wedges (for serving)
Instructions
1. Slice the fillets of white fish into pieces and put them in a food processor. Purée until smooth.
2. Put the red curry paste, along with the other ingredients—fish sauce, beaten egg, lime leaves, green beans, sugar, Thai basil leaves, and salt—into the food processor. Blend all ingredients fully so that they form a paste.
3. Place the fish mixture into a bowl. If it feels too sticky, wet your hands with water before continuing.
4. Partition the blended material into small amounts and mold them into thin disks, roughly 5 centimeters wide.
5. In a large frying pan, medium heat the vegetable oil.
6. When the oil is hot, place the fish cakes in the pan with care and do not crowd them. If necessary, fry in batches.
7. Prepare the fish cakes by frying them in a pan for approximately 3-4 minutes on each side, or until they are golden brown and thoroughly cooked.
8. Drain the fish cakes on a plate lined with paper towels to absorb excess oil.
9. If there are more fish cakes to be cooked, repeat the frying process with the remaining fish cakes.
10. Serve hot the Thai fish cakes with sweet chili sauce and lime wedges on the side.
Equipment Needed
1. Knife
2. Cutting board
3. Food processor
4. Bowl
5. Tablespoon
6. Teaspoon
7. Large frying pan
8. Spatula or tongs
9. Plate
10. Paper towels
FAQ
- Q: Can I use a different type of fish for this recipe?A: Indeed, you may utilize any solid white fish fillet like cod, haddock, or tilapia.
- Q: Is it necessary to use kaffir lime leaves?The unique citrus flavor of kaffir lime leaves cannot be duplicated. If you cannot find them, substitute with this: Use the zest of lime (preferably Persian lime) to impart a similar flavor in your dish.
- Q: Can I make the fish cakes spicier?You can certainly add more red curry paste to the mixture or fresh chopped chili for more heat.
- Q: What is the purpose of the sugar in this recipe?A: The sugar balances the spice from the curry paste and adds a touch of sweetness to the fish cakes.
- Q: Can the Thai fish cakes be baked instead of fried?You can indeed bake them on a baking sheet lined with parchment. Preheat your oven to 200°C (400°F), and then bake the cookies for about 15-20 minutes. Watch them closely and remove them from the oven when they are done.
- Q: How do I know when the fish cakes are fully cooked?A: The cakes of fish should be crisp on the outside, firm to the touch, and flake easily when tested with a fork.
- Q: Can I prepare the fish cake mixture in advance?A: Yes, you can prepare the mixture a day ahead of time and keep it in the refrigerator until you’re ready to cook.
Substitutions and Variations
Curry paste, red: Use green or yellow curry paste for a different flavor.
Fish sauce: For a less pungent alternative, use soy sauce or tamari.
Kaffir lime leaves: One lime, zested, for a citrusy note.
Cucumbers: Finely sliced green beans provide a different texture.
Thai basil: Substitute with regular basil or cilantro for a comparable herbal flavor.
Pro Tips
1. Chill the Mixture: Before forming the fish cakes, chill the fish mixture in the refrigerator for about 30 minutes. This helps the mixture firm up, making it easier to shape into disks.
2. Even Thickness for Even Cooking: When shaping the fish cakes, ensure they are of even thickness, around 1-2 cm, to ensure they cook through evenly without burning the outside.
3. Test a Small Piece First: Fry a small piece of the mixture first to taste for seasoning. You can adjust the salt, sugar, or curry paste in the remaining mixture if necessary before cooking the rest.
4. Use a Non-Stick Pan: Using a non-stick pan can help prevent the fish cakes from sticking and breaking apart, especially if you are concerned about the mixture being too sticky.
5. Adjust Heat as Needed: If the fish cakes are browning too quickly, reduce the heat slightly to ensure the cakes cook through without burning on the outside. Keeping the heat at medium ensures thorough cooking.
Thai Fish Cakes Recipe
My favorite Thai Fish Cakes Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Food processor
4. Bowl
5. Tablespoon
6. Teaspoon
7. Large frying pan
8. Spatula or tongs
9. Plate
10. Paper towels
Ingredients:
- 500g firm white fish fillets, skinless and boneless
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 egg, beaten
- 2 kaffir lime leaves, finely shredded
- 3-4 green beans, finely sliced
- 1 tablespoon sugar
- 1/4 cup fresh Thai basil leaves, chopped
- 1 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
- Sweet chili sauce (for serving)
- Lime wedges (for serving)
Instructions:
1. Slice the fillets of white fish into pieces and put them in a food processor. Purée until smooth.
2. Put the red curry paste, along with the other ingredients—fish sauce, beaten egg, lime leaves, green beans, sugar, Thai basil leaves, and salt—into the food processor. Blend all ingredients fully so that they form a paste.
3. Place the fish mixture into a bowl. If it feels too sticky, wet your hands with water before continuing.
4. Partition the blended material into small amounts and mold them into thin disks, roughly 5 centimeters wide.
5. In a large frying pan, medium heat the vegetable oil.
6. When the oil is hot, place the fish cakes in the pan with care and do not crowd them. If necessary, fry in batches.
7. Prepare the fish cakes by frying them in a pan for approximately 3-4 minutes on each side, or until they are golden brown and thoroughly cooked.
8. Drain the fish cakes on a plate lined with paper towels to absorb excess oil.
9. If there are more fish cakes to be cooked, repeat the frying process with the remaining fish cakes.
10. Serve hot the Thai fish cakes with sweet chili sauce and lime wedges on the side.
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