What sauce goes best with Thai Fish Cakes?

Sweet chili sauce is the classic choice, but you can also try a homemade lime dipping sauce or a creamy peanut sauce. The key is to balance the spicy and savory flavors of the Thai Fish Cakes with something fresh and tangy.

How can I make Thai Fish Cakes less spicy?

To make your Thai Fish Cakes milder, use less red curry paste or choose a milder brand. You can also add a little mashed potato or coconut milk to soften the heat while keeping the flavor intact.

Can I bake Thai Fish Cakes instead of frying them?

Yes, you can. Bake them at 400°F for about 15 minutes, flipping halfway through. They won’t be quite as crisp as the fried version, but they’ll still be delicious and lighter on oil.

What type of fish works best for Thai Fish Cakes?

The best fish for Thai Fish Cakes is a firm white fish like cod, snapper, or tilapia. These hold their shape and blend smoothly into the curry paste. You can also mix in a bit of salmon for richness if you like a deeper flavor.

Thai Fish Cakes: The Best Street Food You Must Try

Description

These Thai Fish Cakes are crispy, golden, and bursting with authentic Thai flavor. Made with white fish, red curry paste, lime, and herbs, they’re the perfect appetizer or light meal, just like the ones sold on Thai street markets.

Ingredients

Scale

1 lb / 500g white fish fillets, skinless and pin boned, cut into chunks
3 tbsp red curry paste
1 tbsp cilantro or coriander leaves, chopped
1 tbsp fish sauce (or soy sauce substitute)
1 tbsp lime juice
1 egg
1/4 cup (40g) rice flour (or cornstarch / corn flour)
6 green beans, finely sliced (optional)
4–6 tbsp oil (vegetable, canola, or sunflower) for frying
Sweet chili sauce, for serving
Cilantro or coriander leaves, for garnish
Lime wedges, for serving

Instructions

Place the fish, red curry paste, cilantro, fish sauce, lime juice, and egg in a food processor. Blend until the fish is minced and forms a smooth paste.
Transfer the paste to a mixing bowl and stir in rice flour and green beans until evenly combined.
Measure about 1/4 cup of mixture for each patty. Shape into 1 cm (2/5 inch) thick rounds using wet hands or a scoop.
Heat about 4 tablespoons of oil in a skillet over medium-high heat until hot enough to sizzle.
Fry the fish cakes for 2 minutes on each side until deep golden brown. Remove and drain on paper towels.
Repeat with the remaining mixture, adding more oil if necessary.
Serve warm with sweet chili sauce, cilantro, and lime wedges. Pair with Thai Fried Rice or jasmine rice for a full meal.

Notes

Use firm white fish like cod, snapper, or tilapia for the best texture.
For extra flavor, use authentic Thai red curry paste such as Mae Ploy or Maesri.
You can substitute fish sauce with soy sauce if preferred.
Ensure the oil is at medium-high heat to keep the fish cakes crisp without burning.
Mixture can be made ahead and stored in the fridge for up to 24 hours before cooking.

Nutrition

Serving Size: 3 Thai Fish Cakes
Calories: 280
Sugar: 2g
Sodium: 620mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 25g
Cholesterol: 90mg

Keywords: Thai Fish Cakes, authentic Thai Fish Cakes, Thai fish cakes recipe, Thai street food, red curry fish cakes, salmon Thai fish cakes, Thai appetizers