Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4
- These Thai fish cakes stay tender inside with a perfect crispy exterior
- The secret red curry paste adds authentic flavor without extra effort
- Ready in just 35 minutes with simple pantry ingredients
- Freezer-friendly for quick weeknight dinners
Why These Thai Fish Cakes Work So Well
Making Thai Fish Cakes at home might seem tricky. Many recipes yield rubbery, bland results that don’t match restaurant quality.
This recipe solves those problems. We’ve perfected the fish-to-seasoning ratio for authentic Thai Fish Cakes that stay tender while holding their shape. The key? Fresh fish and the right amount of aromatics.
With this recipe, you’ll create restaurant-quality Thai Fish Cakes right in your kitchen. The mixture comes together in minutes, and the cakes cook quickly for a fast weeknight meal that’s sure to impress. If you enjoy seafood recipes, you might also like our Blackened Cod Fish which uses similar seasoning techniques.
Nutrition Comparison
| Nutrient | Restaurant Thai Fish Cakes (4 pieces) | Homemade Thai Fish Cakes (4 pieces) |
|---|---|---|
| Calories | 480 | 310 |
| Fat | 28g | 16g |
| Protein | 32g | 34g |
| Carbs | 24g | 12g |
| Sodium | 1200mg | 680mg |
| Cost | $14-18 | $6-8 |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Food processor | Blending fish mixture |
| Large mixing bowl | Combining ingredients |
| Measuring spoons | Accurate seasoning |
| Large skillet | Frying fish cakes |
| Spatula | Flipping cakes |
| Paper towels | Draining excess oil |
| Plate | Serving |
Thai Fish Cakes Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| White fish fillets (cod, haddock, or tilapia) | 1 pound | Main protein |
| Red curry paste | 2 tablespoons | Flavor base |
| Fish sauce | 1 tablespoon | Umami flavor |
| Lime juice | 1 tablespoon | Acidity |
| Egg | 1 large | Binding |
| Green beans | 1/4 cup, finely chopped | Texture |
| Cilantro | 2 tablespoons, chopped | Freshness |
| Kaffir lime leaves | 2, finely sliced (optional) | Aromatic |
| Vegetable oil | 3 tablespoons | Frying |
| Cucumber | 1/2, sliced | Serving |
| Sweet chili sauce | 1/4 cup | Dipping |
Substitutions
- White fish: Any firm white fish works well. Avoid oily fish like salmon.
- Red curry paste: Green curry paste works too, but changes the flavor profile.
- Kaffir lime leaves: Can skip or use 1 teaspoon lime zest instead.
- Fish sauce: Soy sauce can work but use only 2 teaspoons.
- Green beans: Finely chopped bell pepper adds nice color and crunch.
How to Make Thai Fish Cakes: Step-by-Step for Beginners
Preparation Phase (15 minutes)
- Gather all ingredients and tools
- Take out your food processor and make sure the blade is properly attached
- Collect all measuring spoons and cups
- Place a cutting board and knife on your workspace
- Set up a clean plate for formed fish cakes
- Have paper towels ready for draining
- Prepare the fish
- Unwrap 1 pound of fish fillets and check for freshness (should smell clean, not fishy)
- Use paper towels to thoroughly pat fish dry on both sides
- Look closely for any bones and remove them with tweezers or your fingers
- Use a sharp knife to cut fish into approximately 1-inch cubes (size doesn’t need to be exact)
- Place cut fish in a bowl and keep refrigerated until ready to use
- TIP: If you’re new to working with fish, check out our Fish Sticks recipe for more tips on selecting and preparing white fish
- Prepare the vegetables and herbs
- Rinse green beans under cold water
- Trim the ends off green beans using a knife
- Cut green beans into very small pieces (about 1/8 inch) until you have 1/4 cup
- Rinse cilantro under cold water and pat dry with paper towels
- Remove cilantro leaves from stems
- Chop cilantro leaves finely until you have 2 tablespoons
- If using kaffir lime leaves, rinse, pat dry, and slice into very thin strips
- Measure wet ingredients
- Crack 1 egg into a small bowl and beat lightly with a fork
- Measure 1 tablespoon fish sauce in a measuring spoon
- Cut a lime in half and squeeze to extract 1 tablespoon juice (strain seeds)
- Measure 2 tablespoons red curry paste using a clean measuring spoon
- Prepare serving components
- Wash 1/2 cucumber under cold water
- Slice cucumber into thin rounds (about 1/8 inch thick)
- Pour 1/4 cup sweet chili sauce into a small serving bowl
- Set aside a clean serving plate
Assembly Steps (10 minutes)
- Process the fish mixture
- Take fish out of refrigerator
- Add fish cubes to food processor bowl
- BEGINNER TIP: Don’t process all at once – pulse in short bursts of 1-2 seconds
- Pulse 5-6 times until fish is roughly chopped but not yet paste-like
- Add the egg to the processor
- Add 2 tablespoons red curry paste to the processor
- Add 1 tablespoon fish sauce to the processor
- Add 1 tablespoon lime juice to the processor
- BEGINNER TIP: Scrape down sides of processor with rubber spatula between pulses
- Pulse again in short bursts 8-10 times until the mixture becomes sticky but still has some texture
- WARNING: Do not over-process! The mixture should not be completely smooth
- Complete the fish cake mixture
- Scrape fish mixture from processor into large mixing bowl using rubber spatula
- Make sure to get all mixture from under the blade
- Add 1/4 cup finely chopped green beans to the bowl
- Add 2 tablespoons chopped cilantro to the bowl
- Add sliced kaffir lime leaves if using
- BEGINNER TIP: Use a folding motion with spatula to combine (lift from bottom, fold over top)
- Gently fold everything together until evenly mixed
- VISUAL CHECK: Mixture should be slightly sticky and hold together when pressed
- Form the fish cakes
- Fill a small bowl with cold water (for wetting hands)
- Dip both hands in cold water (this prevents sticking)
- Use a tablespoon to scoop about 2 tablespoons of mixture
- BEGINNER TIP: Keep a measuring tablespoon nearby to check portion size
- Place mixture in palm of one hand
- Gently press and shape into a round patty about 2 inches wide and 1/2 inch thick
- VISUAL CHECK: Edges should be smooth with no large chunks sticking out
- Place formed patty on the clean plate
- Re-wet hands between each patty
- Repeat until all mixture is used (about 12 fish cakes total)
Cooking Phase (15 minutes)
- Prepare for cooking
- Line a plate with 2 layers of paper towels for draining
- Place large skillet on stove burner
- Turn heat to medium
- Add 3 tablespoons vegetable oil to cold skillet
- BEGINNER TIP: Allow pan and oil to heat gradually (about 2 minutes)
- HEAT TEST: Sprinkle a tiny drop of water into oil – it should sizzle immediately
- First batch cooking
- SAFETY NOTE: Be careful of oil splatter – use long spatula
- Gently place 4-5 fish cakes into hot oil, leaving at least 1 inch between them
- BEGINNER TIP: Lower cakes away from you to prevent oil splashing toward you
- Don’t move the cakes for first 2 minutes
- Watch for edges to turn golden brown (about 2-3 minutes)
- VISUAL CHECK: When bottom edge looks golden, it’s time to flip
- Carefully slide spatula under one cake, supporting with spatula as you turn it over
- Cook second side for 2-3 minutes until golden brown
- DONENESS TEST: Gently press center with spatula – should feel firm, not squishy
- Remove and drain
- When cakes are done, use spatula to carefully transfer to paper towel-lined plate
- Place in a single layer, not stacked
- Allow to drain for 1-2 minutes
- BEGINNER TIP: If you need more space, add another layer of paper towels on top of first batch, then stack
- Cook remaining batches
- Check oil level in pan – add 1 tablespoon more if needed
- HEAT CHECK: Oil should still be hot but not smoking
- Repeat cooking process with remaining fish cakes
- TIMING TIP: Second batch may cook slightly faster as pan is already hot
- Drain each batch on paper towels
- BEGINNER TIP: If pan starts smoking between batches, remove from heat briefly and lower temperature
Serving Steps (5 minutes)
- Plate the fish cakes
- Arrange 3 fish cakes per serving on individual plates
- Place cucumber slices alongside fish cakes
- Add a small bowl of sweet chili sauce on each plate or one larger bowl for sharing
- Final touches
- Sprinkle a few fresh cilantro leaves over fish cakes
- Serve immediately while still warm
- BEGINNER TIP: These are best enjoyed hot, but don’t burn your mouth!
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Fish cakes fall apart when cooking | Mixture too wet | Add 1 tablespoon breadcrumbs and mix gently |
| Fish cakes too dense or rubbery | Fish over-processed | Next time, pulse less in food processor |
| Not enough flavor | Under-seasoned | Add extra 1/2 tablespoon curry paste to remaining mixture |
| Fish cakes burning too quickly | Oil too hot | Remove pan from heat, let cool slightly, then continue |
| Mixture sticking to hands | Hands too dry | Wet hands more frequently with cold water |
| Fish cakes sticking to pan | Not enough oil | Add extra tablespoon oil between batches |
| Center still raw | Cakes too thick | Make thinner cakes, about 1/2 inch maximum |
| Mixture too loose to form | Fish too wet | Chill mixture in refrigerator for 15 minutes before forming |
Variations & Substitutions
Spicy Version
Add 1-2 finely minced Thai chilies to the food processor with the fish mixture.
Herb Lover’s Version
Double the cilantro and add 2 tablespoons finely chopped mint leaves.
Gluten-Free
This recipe is naturally gluten-free. Just check your curry paste label to ensure it contains no wheat ingredients.
Lower Calorie
Bake at 400°F for 15 minutes instead of frying. Spray baking sheet with oil and flip cakes halfway through.
Storing and Reheating Thai Fish Cakes
- Refrigerator: Store cooled Thai Fish Cakes in airtight container for up to 2 days.
- Freezer:
- For uncooked: Form patties, place on parchment-lined baking sheet, freeze until solid (about 2 hours)
- Transfer frozen patties to freezer bag with parchment between layers
- Keeps for 1 month
- For cooked: Cool completely before freezing in airtight container
- Reheating:
- From refrigerated: Pan-fry for 2 minutes per side on medium heat
- From frozen (uncooked): Thaw overnight in refrigerator, then cook as normal
- From frozen (cooked): Thaw then reheat in 350°F oven for 10 minutes
- Microwave: 30 seconds on high (but texture will suffer)
For a delicious next-day soup option, try crumbling leftover Thai Fish Cakes into our Corn and Fish Maw Soup for added protein and flavor.
Safety Notes & Tips
- Fish Safety:
- Use only fresh fish that has been properly refrigerated
- If fish smells strongly fishy, it’s not fresh enough
- Keep fish refrigerated until ready to use
- Internal Temperature:
- Fish should reach 145°F for safety
- Cakes should be opaque and flake easily when done
- Oil Safety:
- Never leave hot oil unattended
- Keep a lid nearby to cover pan in case of oil fire
- Never pour water on hot oil
- Make-Ahead Tip:
- Form patties up to 4 hours ahead and refrigerate
- Place plastic wrap directly on surface to prevent drying
Chef’s Tips for Success
- Texture Secret: The key to perfect Thai Fish Cakes is not over-processing the fish. You want some texture.
- Flavor Boost: Let the mixture rest 10 minutes before forming patties for better flavor development.
- Easy Shaping: Keep a small bowl of cold water nearby to wet hands between forming cakes.
- Oil Temperature Test: Drop a tiny bit of mixture in the oil – it should sizzle immediately but not smoke.
- Authentic Touch: Kaffir lime leaves make a big difference – look for them at Asian markets or online.
- Beginner’s Confidence: Don’t worry if your first few Thai Fish Cakes aren’t perfect – by the end of the batch, you’ll be a pro!
