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Thai Fish Cakes
Immerse yourself in the vibrant flavors of Thailand with these delectable Thai fish cakes. Crispy on the outside and tender on the inside, these delightful morsels are infused with fragrant herbs and spices, making them an irresistible appetizer or snack. Served with a zesty sweet chili sauce and fresh lime wedges, each bite transports you to a bustling Thai market filled with the aromatic scents of street food. Perfect for sharing at gatherings or enjoying as a flavorful treat any time!
Ingredients
- White fish fillets
- 1 pound, skinless and boneless
- Egg
- 1, large
- Red curry paste
- 2 tablespoons
- Fish sauce
- 1 tablespoon
- Lime juice
- 2 tablespoons, freshly squeezed
- Garlic
- 2 cloves, minced
- Red chili
- 1, finely chopped (adjust to taste)
- Fresh cilantro
- 1/4 cup, chopped
- Green beans
- 1/2 cup, finely chopped
- Vegetable oil
- for frying
- Sweet chili sauce
- for serving
- Lime wedges
- for garnish
Instructions
- In a food processor, combine the white fish fillets, red curry paste, fish sauce, lime juice, and egg. Pulse until the mixture is smooth and well combined.
- Transfer the fish mixture to a mixing bowl. Gently fold in the chopped green beans, cilantro, minced garlic, and red chili until evenly distributed.
- With your hands, shape the mixture into small patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
- In a large skillet, heat enough vegetable oil over medium heat to cover the bottom. Once hot, carefully add the fish cakes in batches, ensuring not to overcrowd the pan.
- Cook the fish cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use a spatula to flip them gently.
- Once cooked, transfer the fish cakes to a paper towel-lined plate to drain excess oil.
- Serve the Thai fish cakes warm with sweet chili sauce and lime wedges on the side.
Tips
- For an extra kick, add more red chili or serve with a spicy dipping sauce.
- Feel free to experiment with different types of fish, such as salmon or tilapia.
- These fish cakes can be made ahead of time and frozen before cooking; just thaw and fry when ready to serve.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 15 minutes Calories: 240 Fat: 14g Carbs: 10g Protein: 20g Sodium: 600mg Sugar: 2g
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