Spicy Thai Fish Cakes

Spicy Thai Fish Cakes

Chewy, bouncy fish cakes packed with red curry paste and fragrant kaffir lime.

Total 40 min Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs, Fish

These Thai-style fish cakes get their signature springy texture from blending white fish into a smooth paste, then folding in red curry paste, lime leaves, and long beans. Pan-fried until golden, they are classic street food served with a tangy cucumber relish for dipping.

Ingredients

  • 1 pound white fish fillets (cod or haddock), cut into chunks
  • 3 tablespoons red curry paste
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons cornstarch
  • 4 kaffir lime leaves, very thinly sliced
  • 4 ounces long beans or green beans, thinly sliced
  • 3 tablespoons vegetable oil, for frying
  • 1 cup cucumber relish, for serving

Method

  1. Pat the fish chunks dry and pulse in a food processor until a smooth, slightly sticky paste forms, scraping down the sides as needed.

  2. Add the red curry paste, egg, fish sauce, sugar, and cornstarch to the processor and pulse until fully incorporated and the mixture looks pasty and uniform.

  3. Transfer the mixture to a bowl and fold in the sliced kaffir lime leaves and long beans by hand.

  4. Cover and refrigerate the mixture for 20 minutes to firm up for easier shaping.

  5. Wet your hands and shape the mixture into 12 patties, about 2 1/2 inches wide and 1/2 inch thick.

  6. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  7. Fry the fish cakes in batches, 3 to 4 minutes per side, until golden brown and cooked through.

  8. Transfer to a paper towel-lined plate to drain briefly, then serve warm with cucumber relish.

Related recipes

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Spicy Thai Fish Cakes

    These Thai-style fish cakes get their signature springy texture from blending white fish into a smooth paste, then folding in red curry paste, lime leaves, and long beans. Pan-fried until golden, they are classic street food served with a tangy cucumber relish for dipping.

    40 min 4 servings 265 cal

    Ingredients

    • 1 pound white fish fillets (cod or haddock), cut into chunks
    • 3 tablespoons red curry paste
    • 1 egg
    • 1 tablespoon fish sauce
    • 1 tablespoon sugar
    • 2 tablespoons cornstarch
    • 4 kaffir lime leaves, very thinly sliced
    • 4 ounces long beans or green beans, thinly sliced
    • 3 tablespoons vegetable oil, for frying
    • 1 cup cucumber relish, for serving

    Method

    1. 1

      Pat the fish chunks dry and pulse in a food processor until a smooth, slightly sticky paste forms, scraping down the sides as needed.

    2. 2

      Add the red curry paste, egg, fish sauce, sugar, and cornstarch to the processor and pulse until fully incorporated and the mixture looks pasty and uniform.

    3. 3

      Transfer the mixture to a bowl and fold in the sliced kaffir lime leaves and long beans by hand.

    4. 4

      Cover and refrigerate the mixture for 20 minutes to firm up for easier shaping.

    5. 5

      Wet your hands and shape the mixture into 12 patties, about 2 1/2 inches wide and 1/2 inch thick.

    6. 6

      Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

    7. 7

      Fry the fish cakes in batches, 3 to 4 minutes per side, until golden brown and cooked through.

    8. 8

      Transfer to a paper towel-lined plate to drain briefly, then serve warm with cucumber relish.