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?
Beautiful fresh tasting fish cakes!!!
I processed the green beans with the lot.
Served with your Asian vermicelli noodle salad and some sweet chilli sauce: perfect dinner!
I discovered your website only a couple of weeks ago and for someone who is passionate about cooking, who owns too many cookbooks, who constantly look at food websites…i am telling myself: woah…..this one is the best !!!
High praise! 🙂 Thank you Berny! N x
3 Fill a shallow dish with a bit of water (to wet the egg flip so it doesn’t stick to the fish cakes).
Please, what do yo mean by the above egg flip?
Hi Chris! Just a spatula – something thin so it’s easy to flip them! N xx
A comment from Sweden :
Thank you for a great recipe :o)
These fishcakes are absolutely fantastic !!!
LOVE HEARING THAT Susanne! N x ❤️
Hi Nagi
Thank you, you transported us to the Phuket Night Market with this recipe. I used a 1/4 cup of mixture per cake, and also made your Thai Fried Rice recipe, including making the sauce from your Thai meatballs (which I made for my sons’s 18th on Christmas Eve – and the guests are still raving about the food, including your nachos!).
We also enjoyed your Maple Glazed Ham (we ate 5kg in 4days OMG – WW Here I come) on Christmas Day, , stuffing cups, potatoes, and the never ending meringue! And you know what? …there was only four of us!
I’m enrolling in weight watchers on Monday! But you know what ? We love your recipes and we feel like we are friends x so thank you, have a very healthy and safe 2018, we look forward to many new recipes and pictures of Dozer.
Thank you so much for this recipe! I had always just assumed fish cakes would be too tricky so I never tried.
These were super delicious and I absolutely can’t wait to make them again.
Hilariously, while I was preparing these my husband walked into the kitchen and ate a teaspoon of the raw mixture thinking that it was cake batter and, in case anyone was wondering, they don’t taste great uncooked!
That’s terrific Lauren! Thanks for letting me know! N xx ❤️
Hi Nagi!
What herb would best substitute coriander for this?
Cheers!
Hi Jax! Chives 🙂
Hello Nagi.
I just made these and they were delicious. So easy to make. Thanks for the recipe.
WHOOT! So pleased you enjoyed these Beverly, I love love LOVE these! N xx
Hi Nagi, if i want to make this in huge quantity, do u have any idea how to store and reheat the fish cake? Will the texture remain same? Thankyou
Hi Riany! Actually, these even freeze great. Defrost then reheat in the microwave and it retains that bouncy texture 🙂 It’s terrific!
Hi Nagi,
I’m planning on making these the night before guest arrive. I don’t have a microwave. If I seal them in foil and reheat in the oven, would that retain their texture?
Ps. This is my first time commenting on your website. Just wanted to say that I’ve made a bunch of your recipes and they are always amazing!!!
Hi Steph! So glad you’re enjoying my recipes! Either wrapping in foil or on a tray then covered with foil will work great! N x
Hi Nagi. Thanks for the fun and well written recipe. Have you thought of adding Keffir leaves to the recipe?
Hi Joe! I think that would add a lovely earthiness to this 🙂 I would finely chop it – very very finely chopped – about 1/4 tsp should be more than enough!
I love fish cakes and also tend to order them when out at Thai restaurants. I’m going to try my hand at these tonight (home alone on a snowy eve). I’m thinking of adding some zing to this in the way of some spice (Thai pepper? hot chili powder? and what about shrimp paste? ) What would you recommend as a spice additive? I will let you know how they turn out. Also wondering if I can use coconut flour and cut it some with the corn starch? (I don’t have any rice flour handy).
Hi Martin! i don’t think you will need shrimp paste, there is plenty of flavour in this already 🙂 I would use finely chopped or sliced thai chillies! And yes I’m pretty sure coconut + corn starch will work. I’ve made this with plain flour too and it was similar – texture is slightly different, but overall could hardly tell!
I don’t think you can sub any other flour other than AP. Coconut flour AND corn starch AND 2 eggs: they would not hold together in the pan. I also think I should have squeezed out excess water from the fish first. 🙁
I always order Thai fish cakes as my stater when I get Thai, but since moving from Sydney to the UK have not had them. Thai fish cakes are battered and deep fried in most Thai restaurants here (same with satay chicken skewers. So weird). So I’m very pleased that you’ve uploaded this recipe as I’l be able to recreate them at home. 🙂
Hope you try it Belinda!!! 🙂
I made these yesterday and they were great! I’ve never made fish cakes before but the ease of the recipe inspired me. Thank you for an easy and very flavourful recipe – I have tried a number of your other recipes – love the balsamic chicken – but haven’t commented before. You’re doing us all a great service!
That’s so wonderful that you enjoyed this Charmaine! Thank you for taking the time to come back and let me know! N x
Hi Nagi!
I made these last night and they were amazing!!! They tasted just like restaurant. I had your pad see ew after to make it a real Thai night
What I love about these is that they aren’t “fishy”. I don’t love a lot of fish because it can be bit pungent for me. These are fantastic. I made the pickles too!!! They are so tasty.
I have made so many of your recipes lately all are winners. Too many to list! What is wonderful is the cheese sauce. I made a lasagne tonight and used that as I had some in a Tupperware in the fridge. I also just have it on steamed veggies.
Love love LOVE your recipes.
Thanks Nagi!!!!
???
Fantastic to hear Jules! I’m so glad you enjoyed it, thank you for taking the time to come back and let me know. And I’m so glad you are trying so many of my recipes!!! N x
I made Thai Fish Cakes loooooooooooooooooooong time ago! I made it too spicy and loved it, but mine were flat 🙁 … Love your clicks and will give your recipe a try. Yum yum, can’t wait 🙂
They are the BEST Muna!!! 🙂
These look awesome, Nagi! What a great use for curry paste!
Thanks Sabrina!!!
Y’know, I don’t think I’ve ever actually had Thai fish cakes before, I’ll have to do something about that because they look delicious! I actually quite like the sound of a spongy textured fish cake, a lot of fish cakes (the potato based ones) can be a bit too soft so I’d like something with more of a firm texture 🙂
Oooh! If you like Thai food I promise you will love these, they are rather addictive!!!
when you say anything will work for fish
did you mean any white fish or any fish? because i have a defrosted salmon.
Hi Michael! Sorry for the late response, I guess I’m too late. But yes, even salmon is yum with this, though traditionally it is made with white fish. 🙂
Thai fish cakes are super yum! Can’t wait to try your recipe. Your recipes always turn out really well!
Ooh! I do hope you try these, they really are so crazy delicious!! 🙂
Yummy! I have a food processor now, so need to give this a try. Will let you know how it turns out! 🙂 Also Dozer is so cute, must be great having a constant fluffy companion – something I’m really looking forward to in a few years after I’m done done with residency.
I really need to get a proper sized food processor, I’m growing out of my tiny one!!! How many years is your residency??
Hi Nagi,
thought you should know that I saw your post reposted in its entirety, with the photos here: http://beyondsavory.blogspot.com/2016/04/thai-fish-cakes.html
Grrr! 🙁 Already?? Thanks for letting me know hun! N x