Fish Cakes can be so dull and boring. But THAI Fish Cakes are FABULOUS! A classic Thai street food and my favourite starter at Thai restaurants along with Chicken Satay.
Surprisingly easy to make at home – all you need is fish, red curry paste, egg, rice flour and fish sauce. Blitz, make patties and pan fry!
Thai fish cakes
If I order an appetiser at a Thai restaurant, 9 times out of 10 it will either be Thai Fish Cakes or Thai Chicken Satay with Peanut Sauce.
And both of these are irritatingly pricey at Thai restaurants for what you get! $7 for 3 piddly little fish cakes or 3 teeny tiny skewers with a midget tub of peanut sauce.
Homemade is 80% cheaper – and just as good as takeout!
Thai Fish Cakes are (in my humble opinion) the most fabulous fish cakes in the world!
What Thai Fish Cakes taste like
The main flavouring in Thai Fish Cakes is red curry paste, so if you love Thai Red Curry, fish and food made to be eaten with hands, then this has got your name written all over it!
The unique thing about these fish cakes is the texture. It’s like Asian fish balls, kind of spongey. I know that sounds thoroughly unappetising, to say they are “spongey”, but there’s no other word I can think of! 😂
It’s not an unpleasant texture, it’s just different to other pattie shaped things like fritters and sausage patties!
What you need
Best fish for Thai Fish Cakes
Most of the most common white fish fillets are great here, also very tasty with salmon and trout.
Great for: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead, Monkfish
Avoid:
- super lean fish (swordfish, tuna)
- delicate fish (flounder, Dover sole)
- small whole fish like sardines or mackerel
The BEST Thai Red Curry Paste – Maesri
For recipes like this where you only need a few tablespoons of curry paste, I typically use store bought rather than homemade Red Curry Paste.
The best store bought Thai Red Curry Paste by a long shot is a brand called Maesri. This is also the brand I use for Thai Green Curry. Other brands tend to have less authentic flavour and are (usually) too sweet.
Sold in small cans for around $1.30 (it’s the cheapest!), it’s available in some Aussie large grocery stores (Coles, Woolies, Harris), Asian grocery stores and here is the cheapest one on Amazon US.
**Don’t worry if you can’t find Maesri. This recipe is still great even with mainstream curry pastes.**
How to make Thai Fish Cakes
Place fish, red curry paste (homemade or store bought), cilantro/coriander, egg, lime juice and fish sauce in a food processor, whizz to mince;
Mix in rice or cornflour (cornstarch) and green beans; and
Form patties and cook.
Simple, right? Do you really need me to write out the whole recipe for you??? (Don’t worry, I did! I always do!)
A note on authenticity!
Thai Fish Cakes are a classic Thai street food that you’ll find all over Thailand, from Bangkok to the popular tourist islands like Pukhet and Koh Samui (I really need to go back soon, I miss Thailand!!).
Here are the 2 things I do differently to the real authentic Fish Cakes made in Thailand:
Inclusion of rice flour – Truly authentic recipes are made with fish paste which is starchy fish (yes there is such thing!) that has been fermented and is a pretty smooth paste. This is then beaten for ages (i.e. 30 minutes by hand!) to activate the starch and this is the secret to beautifully bouncy, spongey fish cakes. However, in Western countries, the same texture is achieved by starting with fish fillets, minced them and mixing in either rice flour or cornflour (cornstarch); and
I don’t deep fry! In both Thailand and restaurants, Thai Fish Cakes are deep fried. I really believe that very little compromise is made by pan frying instead of deep frying!
How to serve Thai Fish Cakes
A simple store bought bottle of Sweet Chilli Sauce serves well as a convenient version of the dipping sauces you get at Thai restaurants.
In terms of what to serve it with, Thai Fish Cakes are typically served as a starter at Thai restaurants.
To make a meal out of it, try these on the side:
Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice
Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
Asian Sesame Dressing for any fresh salad or steamed vegetables
If you try these Fish Cakes, and I really hope you do, all it will take is one bite to be overwhelmed by a sense of familiarity. These really do taste just like what you get at Thai restaurants! – Nagi x
More Thai takeout favourites
Pad Thai – truly just like takeout!
Pad See Ew – Thai stir fried noodles
Browse the Thai recipe collection
Watch how to make it
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Thai Fish Cakes
Ingredients
- 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)
- 3 tbsp red curry paste (Note 2)
- 1 tbsp cilantro/coriander leaves , chopped
- 1 tbsp fish sauce (sub soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40g) rice flour (or cornstarch / corn flour)
- 6 green beans , finely sliced (optional, Note 3)
- 4 – 6 tbsp oil (vegetable, canola, sun flower)
To Serve
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
Instructions
- Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
- Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
- Measure 1/4 cup of mixture (I use an ice cream scoop – Note 5), form 1cm / 2/5″ thick patties.
- Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
- Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
- Repeat with remaining mixture, adding more oil into the skillet if required.
- Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Recipe Notes:
- super lean fish (swordfish, tuna)
- delicate fish (flounder, Dover sole)
- small whole fish like sardines or mackerel
Nutrition Information:
Originally published April 2016. Minor recipe updates to make cooking process easier, brand new video, photos, process shots and Life of Dozer update!
LIFE OF DOZER
Weekend Nana Naps often end with Dozer using ME as his pillow. It’s the wrong way round – I should be laying MY head on his fluffy, soft mass!! 😂
Flashback to when this recipe was originally published:
Snippet from Life As Dozer. He basically has 4 modes: playing, sleeping, eating food or hoping for food. He lives a hard, hard life, doesn’t he?
Hi
Am I able to freeze these?
Many thanks
Hi Bianca, you sure can! Freeze before cooking, then thaw and cook. N x
Hi! Really want to try these but allergic to eggs. Any substitute?
Hi Hazel, a chia egg would work fine in it’s place here – N x
Made these last night. I don’t have a food processor, so it was all done by hand. And they were delicious. Paired them with the Thai green veggie curry, which was just as delicious. Thank you!
Hi nagi my wife and I love all your recipes we r having your satay chicken and red Thai curry tonight I bet it amazing like all your recipes love from mike and sue Liverpool England
Hi Nagi! This recipe looks amazing and I can’t wait to try it, but my boyfriend can’t eat coriander, will it be okay without? 🙁
Hi Maya, coriander gives it that authentic Thai taste, but you could sub with parsley if you prefer 🙂
Hi Nagi, I can’t find the blade for my food processor. Do you think I could use my stab blender for this?
Hi Miranda, not sure how well it will work – worth a shot though!
I used frozen tilapia and it turned out awesome. My family vacuumed it all. It’s going to be a regular in my home from now on. Thank you for the recipe.
That’s great to hear Sita!
Hi Nagi, I have left over barramundi from yesterday lunch, Can I use this in these fish cakes? Thanks, as always, Kate
Hi Kate, yes you can – as long as it’s raw 🙂
Unfortunately no, it’s cooked. Trying to use it rather than toss. Thanks
This Thai fish cake recipe was spot on! They were restaurant quality, if not better. My family absolutely loved them and now they’ve become a favourite.
WOOT That’s so great to hear Tess!
I’ve made Thai fish cakes before but these were the best ever, using tailor fillets from the freezer. Thanks, Nagi!
WOOT! Thanks so much for the feedback Ross!
great as always had it with your Japanese potato salad and your sweet and sour sauce heavenly thanks once again I was worried about the paste exceptional your the best
Sounds great Betty!
Hi,
I am new on your website. I love fish cake. I want to make to my children but I worry the red curry is too spicy. what should I replace red curry to?
Regards
Mel
I used Ayam brand and found it quite mild.
Thanks Ross. I will check it out.
Hi Melanie, the red curry paste is where the flavour comes from, you can always reduce it but not completely omit it. If you’re looking for something milder for kids – try this one https://promotown.info/salmon-patties/%3C/a%3E%3C/p%3E
Hi Nagi, Can’t wait to try this. I have one question: I can’t eat cilantro. Can you recommend any substitution?
Love i! So easy and delicious have made it twice now since finding it last week.
Wahoo!
Hey Nagi, I recently made your Thai meatballs and they were delish! I really liked the addition of the laffir lime leaves and the lemongrass- do you think these two things would be a good addition in these fish cakes too?!!
Yes definitely Mia!
Hi Nagi
I stumbled upon your website about a month ago, whilst googling ‘salted caramel tart’. I found your recipe, thought “this looks like something I could actually do!!!!”.
I made the tart for a dinner party we were having with friends. RAVE reviews!!! Chuffed.
So I thought, “let’s see what else she has on this site”….
Fast forward and I am literally meal planning our weekly meals based on what I find on your site! We are a family of 5 – me, hubby, three girls (11, 10, 8). Your recipes have changed my life! Seriously! Gone are the boring rotations of spag bowl, basic stir fry with packet sauce, sausages and veg, repeat, repeat. NOW – Thai fish cakes, chow mein, Singapore noodles, baked fish, lamb shanks…..just to make a few!
I am a cooking rockstar to my family!! 😂
And I am just loving the flavours and every night is exciting! Plus my pantry is full of lovely ingredients which I can get many meals out of, I am saving money!
Thank you thank you thank you!!
From a full time working mum of 3! Who is loving cooking again! This weekend – making Nutella brownies with the kids! ❤️
Love
Bec
Bec, that’s so so so wonderful to hear, thank you so much – I absolutely love hearing things like this ❤️
Love your comment, and your inspiring words! I have stumbled across this website and found a few great recipes that we’ve also all loved!! I have 3 kids almost the same age… I’ll be investigating those recipes you mentioned!!
Out the park.. again!!
Your the best.
Thanks Nagi.
Have a great weekend 👍
Woot!! Thanks Phil!
Made for dinner yesternight. The punch from the curry paste and fish sauce and the crunchiness from the green beans worked so well together. And I love how they were not too doughy as they were packed with fresh rockling fish from the market in the morning.
Didn’t have sweet chilli sauce handy. Had them with ABC garlic chilli sauce + aioli and served with sparkling spritz… ohh so good!! We can definitely serve this dish to our guests next time 😉 Small twist which we’ll try next time is to add more green beans and a bit less curry paste as they were too spicy for us (and I love spicy food 😅)
Thanks Nagi for another great dish. I’m a fan!!
I’m so glad you loved them!! They make a great appetiser for guests!
Hi Nagi
Absolutely love your site!
Your comment about avoiding delicate fish got me wondering since I have Sole on hand now,Do you think I could use it in a pinch if I Chopped it medium fine instead of using the food processor?
Thanks
Sure could! I hope you love them – N x
Would it be okay to use haddock, cod or halibut? This recipe looks devine and I can’t wait to try it.
Yes definitely Odette!
Hi Nagi
Could these be made with minced prawn meat?
X
Yes definitely, they would be amazing!