Thai Fish Cakes with Sweet Chili Sauce
Crispy, aromatic fish cakes loaded with Thai aromatics and served with tangy-sweet chili sauce. Pan-fried until golden, they're restaurant-quality yet achievable in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 28g
Ingredients
- 1 lb white fish fillets (cod, halibut, or snapper)
- 2 tbsp fish sauce
- 2 tbsp Thai red curry paste
- ½ cup cilantro and green onion, chopped
- 2 tbsp lime juice
- ½ cup panko breadcrumbs
- 1 whole egg
- ½ cup sweet chili sauce (store-bought)
- 3 tbsp neutral oil
Instructions
- 1
Cut fish into 1-inch chunks and place in a food processor with curry paste and fish sauce.
- 2
Pulse until the mixture resembles coarse breadcrumbs but retains some texture.
- 3
Transfer to a bowl and fold in panko, egg, cilantro, green onion, and lime juice.
- 4
Form into 12 patties about 2 inches wide and 0.75 inches thick, pressing gently.
- 5
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 6
Working in two batches, pan-fry cakes 2–3 minutes per side until golden brown.
- 7
Transfer cooked cakes to a paper towel–lined plate to drain briefly.
- 8
Serve warm with sweet chili sauce for dipping on the side.
Tools you’ll need
- food processor
- large mixing bowl
- 12-inch skillet
- paper towels
- spatula
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