Thai Fish Cakes

Name: Thai Fish Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb white fish fillets (cod, tilapia, or catfish), roughly chopped; 2 tbsp Thai red curry paste; 2 tbsp fish sauce; 1 large egg; 2 tsp granulated sugar; 6 fresh kaffir lime leaves (or 1 tsp lime zest), very finely sliced; 1/2 cup green beans (fresh), very thinly sliced; 1/4 cup vegetable oil (for frying); 1/2 cup store-bought sweet chili sauce; 1/2 cup cucumber, finely diced

Springy, aromatic fish cakes made with blended white fish, red curry paste, and fresh kaffir lime leaves, pan-fried until golden and crisp. Serve with sweet chili dipping sauce for a classic Thai street-food appetizer.

50 minMediumServes 4210 cal/serving

ThaiAppetizerStovetopPescatarianLow CarbHalal-friendlyDairy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

1 lb white fish fillets (cod, tilapia, or catfish), roughly chopped
2 tbsp Thai red curry paste
2 tbsp fish sauce
1 large egg
2 tsp granulated sugar
6 fresh kaffir lime leaves (or 1 tsp lime zest), very finely sliced
1/2 cup green beans (fresh), very thinly sliced
1/4 cup vegetable oil (for frying)
1/2 cup store-bought sweet chili sauce
1/2 cup cucumber, finely diced

Instructions

1

Place 1 lb roughly chopped white fish fillets (cod, tilapia, or catfish) in a food processor with 2 tbsp Thai red curry paste, 2 tbsp fish sauce, 1 large egg, and 2 tsp granulated sugar. Pulse until a smooth paste forms - do not over-process.
2

Transfer the fish paste to a bowl. Fold in 6 very finely sliced fresh kaffir lime leaves (or 1 tsp lime zest) and 1/2 cup very thinly sliced green beans (fresh) until evenly mixed.
3

With damp hands, shape the mixture into patties about 2 inches wide and 1/2 inch thick. Refrigerate for 15 minutes to firm up.
4

Heat 1/4 cup vegetable oil (for frying) in a large non-stick skillet over medium heat. Working in batches, fry the fish cakes 3-4 minutes per side until golden brown and cooked through to an internal temperature of 145°F (63°C).
5

Drain on paper towels. Serve hot with 1/2 cup store-bought sweet chili sauce and 1/2 cup finely diced cucumber alongside.

Questions

How long does Thai Fish Cakes keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Thai Fish Cakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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