Thai Fish Cakes
Crispy golden fish cakes infused with red curry paste, lime, and fresh herbs. Serve with sweet chili sauce for an authentic Thai appetizer.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb white fish fillets (cod or halibut)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 whole egg
- ¼ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 whole Thai red chilies, minced
- ½ cup long beans, finely chopped
- 2 cup vegetable oil for frying
Instructions
- 1
Pat fish fillets dry with paper towels and cut into chunks.
- 2
Add fish to a food processor with curry paste, fish sauce, and lime juice. Pulse until roughly combined.
- 3
Transfer fish mixture to a bowl. Fold in egg, green onions, cilantro, chilies, and long beans until just combined.
- 4
Form mixture into 12 patties about 2 inches wide and 0.75 inches thick. Chill for 10 minutes.
- 5
Heat oil in a deep skillet to 350°F. Working in batches, fry fish cakes 2-3 minutes per side until golden brown.
- 6
Transfer to a paper towel-lined plate. Serve hot with sweet chili sauce and cucumber slices.
Tools you’ll need
- food processor
- mixing bowl
- 12-inch deep skillet
- instant-read thermometer
- slotted spoon
- paper towels
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