These are one of the most popular appetisers at Thai restaurants, but did you know they are super easy to make and you can enjoy them at home whenever you fancy? Make Thai Tuesdays a regular event at your place.
How to make Thai fish cakes: key tips
When processing the fish fillets, try to keep a little texture in the mixture and avoid pulverising the fish. Then, after adding the other ingredients to the food processor, only pulse until the mixture is just combined.
Ensure your green beans and spring onions are finely sliced and chopped so that you don’t have big chunky pieces throughout your mixture, risking your fish cakes falling apart when cooking.
Cook your fish cakes over medium heat until golden and then transfer them to a plate lined with paper towel to drain. Try not to cook over too high a heat, otherwise the crumbs will cook and burn before the fish mixture has cooked all the way through.
Key ingredients in this Thai fish cakes recipe
Firm white fish is needed for this recipe. Choose a fish such as barramundi, blue-eye trevalla, ocean perch or snapper.
A long red chilli is suitable for these fish cakes and will add flavour and a subtle heat. Remove the seeds and chop, if you’re really not a fan of chilli.
Peanut oil is a great authentic oil to use in Thai cooking, but you could also use sunflower, safflower, or canola oil if that’s what you have in the pantry.
For something similar, try these top-rated salmon patties. And while you’re on a roll, these easy tuna patties are mighty delish, too.
This recipe was originally submitted by Dave, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 500 g white fish fillets uncooked
- 1 egg beaten
- 3 tbs cornflour
- 1 tbs fish sauce
- 3 tsp red Thai curry paste
- 1/2 cup fresh coriander
- 1 tsp red chilli chopped
- 10 green beans sliced
- 2 spring onions chopped
- 1 tbs peanut oil
- 200 ml Sweet chilli sauce
Method
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Step 1Process the fish fillets in a food processor.
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Step 2Add the egg, cornflour, fish sauce, curry paste, chilli and coriander, and process until combined.
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Step 3Transfer the mixture to a bowl and add the beans and spring onions. Mix well.
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Step 4Form mixture into large patties using a spoon or wet hands.
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Step 5Heat the oil in a large frying pan.
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Step 6Fry patties and turn when golden brown. Remove when cooked and drain.
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Step 7Serve with sweet chilli sauce.
Equipment
- 1 food processor
- 1 bowl
- 1 wooden spoon
- 1 frying pan
Recipe Notes
Can I use cooked fish for these Thai fish cakes?
You can easily cook your fillets in a frying pan and then flake the flesh and mix with the processed paste. Your fish cakes will retain more texture this way and won’t be the consistency of mince inside.
Why are my Thai fish cakes falling apart?
Make sure that you cut the solid ingredients finely when making these fish cakes as the filling won’t stick to large pieces of bean, for example. The egg mixture should then be enough to bind the ingredients. Also, when forming your fish cakes, use wet hands to push the mixture together to create firm patties.
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