Spicy Thai Fish Cakes
Get ready to tantalize your taste buds with these Spicy Thai Fish Cakes, an irresistible blend of bold flavors and crispy textures! Made with tender white fish fillets, zesty red curry paste, aromatic kaffir lime leaves, and a touch of fresh cilantro, these savory patties are the ultimate fusion of Thai-inspired ingredients. Infused with just the right amount of spice and complemented by finely chopped green beans for a delightful crunch, these fish cakes are quick to prepare and perfect for any occasion. Fried to golden perfection in mere minutes, they’re best served hot with a side of sweet chili sauce for dipping. Whether you're hosting a dinner party or craving a flavorful snack, these Spicy Thai Fish Cakes are guaranteed to impress. Perfect for lovers of easy Thai recipes, seafood delights, and Asian appetizers!
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Recipe Information
Ingredients
- 400 grams white fish fillets (e.g., cod, tilapia, or snapper)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 large egg
- 75 grams green beans, finely chopped
- 4 kaffir lime leaves, finely sliced
- 2 tablespoons fresh cilantro leaves
- 500 milliliters vegetable oil (for frying)
- optional sweet chili sauce (for serving)
Instructions
Cut the fish fillets into small chunks and place them in a food processor.
Add the red curry paste, fish sauce, sugar, and egg to the food processor.
Pulse the mixture until it forms a smooth paste, scraping down the sides as needed.
Transfer the fish mixture to a large bowl. Fold in the finely chopped green beans, sliced kaffir lime leaves, and chopped cilantro leaves until evenly combined.
Using wet hands to prevent sticking, shape the mixture into small, flat patties, each about 5-6 cm in diameter. You should have around 12 patties.
Heat the vegetable oil in a deep frying pan or wok over medium heat until it reaches 180°C (350°F). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—it should sizzle and turn golden within 10 seconds.
Carefully add the fish cakes to the hot oil in batches, frying for 2-3 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan.
Use a slotted spoon to transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
Serve the fish cakes hot with sweet chili sauce for dipping, if desired.
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.5 g | 657% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 18.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
