Thai Fish Cakes

How to make Thai Fish Cakes.


  • 15 oz white fish
  • 2 egg yolks
  • 1/3 cup finely chopped raw green beans
  • 3 tbsp thai red curry paste
  • 2 tbsp chopped cilantro
  • 1 tsp grated lime zest
  • 1 1/2 tbsp olive oil

For the Dipping Sauce:

  • 1/2 red Thai chilli, finely chopped
  • 2 tbsp white wine vinegar
  • 1 tbsp fish sauce
  • 1/2 tbsp chopped cilantro
  • 1/2 tbsp chopped mint
  • 1/2 tbsp honey
  • 1 clove garlic, crushed
  • 1 tsp lime juice


  1. In a food processor combine the fish, egg yolk and curry paste and blend for 4 minutes until it becomes a paste consistency.
  2. Transfer the blended fish to a bowl and stir in the chopped green beans, cilantro and lime zest.
  3. Heat the oil in a large non stick skillet on medium-high heat.
  4. Form the mixture into 1 1/2 tbsp sized balls, place them in the skillet and then flatten the balls gently with your fingers into a patty shape.
  5. Working in batches, cook the fish cakes for 3 minutes per side until golden and crispy on both sides and then transfer to a plate while you cook the remaining fish cakes.
  6. In a bowl combine the dipping sauce ingredients and stir until well combine.
  7. Serve the fish cakes with the dipping sauce on the side.
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