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Thai · Snacks

Thai Fish Cakes

Non-vegMedium

Diet: Non-veg · High-protein

Thai Fish Cakes is a Thai dish. A sticky fish paste holds the cakes together.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Medium
Cuisine
Thai
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Thai Fish Cakes. The photo includes dipping sauce and garnish not included in this recipe.
The photo includes dipping sauce and garnish not included in this recipe. Representative photograph of Thai Fish Cakes. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Paste

Fold

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; blender; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Blend · About 8 min

  1. Blend 500 g white fish, boneless, 1 egg, 30 g red curry paste, 15 ml fish sauce, 10 g sugar until sticky and smooth.

    Check: Look for this result: sticky and smooth.

Shape · About 8 min

  1. Fold in 100 g green beans, finely sliced, 4 makrut lime leaves, finely shredded; form 12 small flat cakes with damp hands.

Fry · About 4 min

  1. Heat 120 ml neutral oil over medium heat. Shallow-fry in batches 3–4 minutes per side until centres reach 71°C / 160°F. Drain on a rack.

    Check: Look for this result: centres reach 71°C / 160°F.

Tips

  • A sticky fish paste holds the cakes together.
  • Judge Thai Fish Cakes by the texture and doneness signs in its steps. Your pan and heat affect how long Thai Fish Cakes takes to cook.

Substitutions

  • Use salmon for a richer fish cake.

Storage

  • Get perishable Thai Fish Cakes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Thai Fish Cakes within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Thai Fish Cakes to 74°C / 165°F, stirring or turning it for even heating. When Thai Fish Cakes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Thai Fish Cakes one day ahead. For Thai Fish Cakes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Fish Cakes on the day of serving.

FAQ

What matters most when making Thai Fish Cakes?

A sticky fish paste holds the cakes together.

What can I substitute in Thai Fish Cakes?

Use salmon for a richer fish cake.

Can I prepare Thai Fish Cakes ahead?

Prepare the measured ingredients for Thai Fish Cakes one day ahead. For Thai Fish Cakes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Fish Cakes on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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