Thai Fish Cakes
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.
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
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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.
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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.
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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.
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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).
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5
Drain on paper towels. Serve hot with 1/2 cup store-bought sweet chili sauce and 1/2 cup finely diced cucumber alongside.