Thai Fish Cakes with Noodle Salad
Brighten up your dinner table with these irresistible Thai Fish Cakes paired with a vibrant Noodle Salad—a perfect harmony of bold flavors and refreshing textures. Featuring delicate white fish fillets infused with red curry paste, fish sauce, and a hint of fragrant lime leaves, these golden, crispy fish cakes are bursting with authentic Thai flavors. Complementing them is a light and zesty rice noodle salad, studded with crunchy vegetables like carrot, cucumber, and red bell pepper, and tossed in a tangy soy-lime dressing with a touch of honey. Finished with fresh cilantro, mint, and optional crushed peanuts, this dish is a deliciously balanced meal that’s ideal for a quick weeknight dinner or a crowd-pleasing entertaining option. Enjoy a taste of Thailand in just 40 minutes!
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Recipe Information
Ingredients
- 400 g White fish fillets (e.g., cod or tilapia), skinless and boneless
- 2 tbsp Red curry paste
- 2 tbsp Fish sauce
- 1 large Egg
- 100 g Green beans, finely chopped
- 3 leaves Lime leaves, finely shredded (optional)
- 200 ml Vegetable oil (for frying)
- 200 g Rice noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh mint leaves, chopped
- 2 tbsp Soy sauce
- 3 tbsp Lime juice
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 2 tbsp Crushed peanuts (optional)
Instructions
1. Add the white fish fillets, red curry paste, fish sauce, and egg into a food processor. Blend until smooth.
2. Transfer the mixture to a mixing bowl and fold in the finely chopped green beans and shredded lime leaves, if using.
3. Use wet hands to shape the fish mixture into small patties about 5–6 cm in diameter.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish cakes in batches for 2–3 minutes on each side, or until golden brown and cooked through. Drain on paper towels and set aside.
5. Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
6. In a large bowl, combine the rice noodles, julienned carrot, cucumber, and red bell pepper. Toss in the chopped cilantro and mint leaves.
7. Prepare the dressing by whisking together the soy sauce, lime juice, honey, and sesame oil in a small bowl.
8. Pour the dressing over the noodle salad and toss to combine. Sprinkle with crushed peanuts, if desired.
9. Serve the fish cakes alongside the noodle salad, garnished with extra lime wedges, if preferred.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 743 mg | 16% | |
*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.
