These easy Thai Fish Cakes are loaded with the flavors of lemongrass, cilantro, and hot chilies. This recipe uses Thai curry paste, which provides layers of flavor without requiring a ton of ingredients.
Course Appetizer Recipes
Cuisine Thai
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Calories 320kcal
Author Robin Donovan
Ingredients
1poundwhite fish filletcut into several pieces
¼cupcilantroplus additional for serving
1 to 3tablespoonsred or green curry pastesee note
1egg white
4makrut lime leavesfinely chopped
1tablespoonfish sauce
1tablespoonbrown sugar
2tablespoonscornstarch
1/4cupthinly sliced Chinese long beansor sub green beans
½cupcooking oilor enough to fill your skillet about ½-inch deep
Lime wedgesfor serving
Instructions
In a food processor, combine the fish, curry paste, egg white, fish sauce, and sugar and pulse until the mixture forms a thick paste. Add the cornstarch and pulse until it is well incorporated. Transfer the mixture to a bowl and stir in the sliced beans.
Heat the oil in a medium, heavy-bottomed skillet over medium-high heat, until it shimmers.
Form the fish mixture into balls a little larger than golf balls and then flatten them into ½-inch-thick patties.
Add the patties to the skillet, 3 or 4 at a time. Cook for 1 to 2 minutes per side, until deep golden brown. Transfer the cooked patties to a paper towel-lined plate to drain. Repeat until all of the patties have been formed and fried.
Serve hot with lime wedges, cilantro, and Sweet Thai Chili Dipping Sauce, if desired.
Notes
1. You can use just about any white fish for this recipe. I’ve made it with both cod and catfish. Other options would be haddock, pollock, grouper, or snapper.2. You can use either red or green Thai curry paste in this recipe, though red is more common. I love green curry paste, though, and think it works just as well in these fish cakes. I tested this recipe using Mae Ploy red curry paste and Mae Ploy green curry paste. One tablespoon of the red was plenty, while I found the green (which is less spicy) required 2 tablespoons to really pop the flavor.3. Whichever type of curry paste you choose, be careful how much you use. The spice level can vary widely between brands, so start with a smaller amount if you are not used to very spicy food. I usually use Mae Ploy curry pastes, which are very spicy. If I use more than 1 or 2 tablespoons, it is too spicy for my family. Thai Kitchen brand is easy to find in supermarkets, and it is much milder. I would use at least 3 tablespoons of it.