Thai Fish Cakes are a classic Thai street food and my favourite starter at Thai restaurants. It’s surprisingly easy to make at home – all you need is fish, red curry paste, egg, corn or rice flour and fish or soy sauce. Everything else is optional!
If I order an appetiser at a Thai restaurant, 9 times out of 10 it will be Thai Fish Cakes. They are hugely popular here in Australia. Kind of difficult to describe. The key flavouring is Red Curry Paste so the taste is very classic South East Asian. But it’s the texture that is rather unique. It sounds rather unappetising actually, when I tell people they are kind of spongey. Softer and less chunky texture than meatballs, and they hold together better.
And like household sponges (seriously cannot believe I’m comparing these to sponges….?), these Thai Fish Cakes hold moisture and suck up liquid from anything it comes into contact with, so when you bite into it, all that flavour squeezes out into your mouth.
Here’s a nice close up of inside the Thai Fish Cakes. Sponge-like, no?? (?Baby Hands Alert!)
I’m sure many people have ordered plenty of Thai Fish Cakes in their time but have never thought to make it at home. Truth be told, I didn’t go hunting for the recipe myself. I think I subconsciously just assumed it was one of “those recipes” that are difficult to make at home.
Then I stumbled across a recipe when I was killing time in a library, perked up instantly when I saw how easy it was to make – with no strange ingredients. Made it once, was instantly addicted, and over the years it has probably evolved because this is one of those recipes that I can now make on auto pilot so I had to actually measure the ingredients properly to share it with you!
This really is as easy as 1-2-3:
- Place fish, red curry paste, cilantro/coriander, egg, lime juice and fish sauce in a food processor, whizz to mince;
- Mix in rice or cornflour (cornstarch); and
- Drop mixture in skillet and cook.
See? Do you really need me to write out the whole recipe for you??? (Don’t worry, I did! I always do!)
Thai Fish Cakes are a classic Thai street food that you’ll find all over Thailand, from Bangkok to the popular tourist islands like Pukhet and Koh Samui (I really need to go back soon, I miss Thailand!!). For full disclosure, here are the 2 things I do differently to the real authentic Fish Cakes made in Thailand:
- Inclusion of rice flour – Truly authentic recipes are made with fish paste which is starchy fish (yes there is such thing!) that has been fermented and is a pretty smooth paste. This is then beaten for ages (i.e. 30 minutes by hand!) to activate the starch and this is the secret to beautifully bouncy, spongey fish cakes. However, in Western countries, the same texture is achieved by starting with fish fillets, minced them and mixing in either rice flour or cornflour (cornstarch). I am
95%97% sure that the majority of Thai restaurants I’ve been to here in Sydney make it this way. Truly authentic Thai restaurants like Long Grain and Spice I Am probably make it the proper way; and - I don’t deep fry! In both Thailand and restaurants, Thai Fish Cakes are deep fried. I really believe that very little compromise is made by pan frying instead of deep frying!
If you try these, and I really hope you do, all it will take is one bite to be overwhelmed by a sense of familiarity. These really do taste just like what you get at Thai restaurants!
Happy weekend everyone! I hope it’s filled with lots of fun, laughter and plenty of great food! – Nagi x
- 1 lb / 500g white fish fillets , cut into chunks (anything will work)
- 2 tbsp red curry paste (Note 1)
- 1 tbsp cilantro/coriander leaves , chopped
- 3 tsp fish sauce (or sub with light soy sauce)
- 1 tbsp lime juice
- 1 egg
- 1/4 cup rice flour (or cornstarch / corn flour)
- 6 green beans , finely sliced (optional - it's used in authentic recipes)
- 4 - 6 tbsp oil (vegetable, canola, sun flower)
- Sweet chilli sauce
- Cilantro/coriander leaves
- Lime wedges
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Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced.
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Transfer to a bowl and stir through rice flour and green beans.
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Fill a shallow dish with a bit of water (to wet the egg flip so it doesn't stick to the fish cakes).
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Heat enough oil in skillet over medium high heat to cover the base (3 - 4 tbsp)
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Place 1/4 cup (I use an ice cream scoop - Note 2) of batter in the skillet and pat down to 1cm / 2/5" thick with a spatula dipped in water. I cook 4 to 5 at a time. Cook for 3 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. Repeat with remaining batter, adding more oil into the skillet if required.
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Serve Thai Fish Cakes with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side.
1. Typically for fish cakes, I just use store bought curry paste from Woolworths or Coles supermarket. My favourite brand is Maesri which I think tastes the most authentic and also super cheap, $1.25 a can. But any Thai Red Curry Paste will work fine (try to use an Asian brand, they are better!)
2. Ice cream scooper with a lever to scoop the batter out cleanly are perfect for making these. The standard size is 1/4 cup.
3. The VERY traditional way fish cakes are made in Thailand is different in that rice flour is not used. Instead, to achieve the bouncy texture, fish paste (being ground starchy fish flesh) is whipped until smooth. This takes ages by hand (seriously - like 30 minutes) but it can also be done with a stand mixer. I don't know where to get fish paste here in Sydney so instead, I make this using fish fillets and replicate the spongey texture using rice flour and egg. Also traditionally these are deep fried but I really feel little is lost by pan frying instead!
4. What to serve with Thai Fish Cakes: These are typically served with a cucumber relish. I don't usually bother - and I didn't for these photos but I probably should have - because I usually serve these as an appetiser. Here is a recipe for a simple Thai cucumber relish: Bring to boil 1/4 cup rice vinegar, 3/4 tsp salt and 2 tbsp white sugar. Mix to dissolve sugar, then set aside to cool. Halve 3 cucumbers (about 20cm/8" long) then slice thinly. Place in the vinegar mixture with 2 finely sliced shallots, finely chopped red chilli (optional) and chopped coriander/cilantro (optional). Leave to pickle for 20 minutes, or overnight. Serve on the side - it's nice and refreshing, a good accompaniment with the fish cakes.
5. Nutrition per fish cake, assuming 12 fish cakes are made and 6 tbsp of oil is used.
LIFE OF DOZER
Snippet from Life As Dozer. He basically has 4 modes: playing, sleeping, eating food or hoping for food. He lives a hard, hard life, doesn’t he?
Beautiful fresh tasting fish cakes!!!
I processed the green beans with the lot.
Served with your Asian vermicelli noodle salad and some sweet chilli sauce: perfect dinner!
I discovered your website only a couple of weeks ago and for someone who is passionate about cooking, who owns too many cookbooks, who constantly look at food websites…i am telling myself: woah…..this one is the best !!!
High praise! 🙂 Thank you Berny! N x
3 Fill a shallow dish with a bit of water (to wet the egg flip so it doesn’t stick to the fish cakes).
Please, what do yo mean by the above egg flip?
Hi Chris! Just a spatula – something thin so it’s easy to flip them! N xx
A comment from Sweden :
Thank you for a great recipe :o)
These fishcakes are absolutely fantastic !!!
LOVE HEARING THAT Susanne! N x ❤️
Hi Nagi
Thank you, you transported us to the Phuket Night Market with this recipe. I used a 1/4 cup of mixture per cake, and also made your Thai Fried Rice recipe, including making the sauce from your Thai meatballs (which I made for my sons’s 18th on Christmas Eve – and the guests are still raving about the food, including your nachos!).
We also enjoyed your Maple Glazed Ham (we ate 5kg in 4days OMG – WW Here I come) on Christmas Day, , stuffing cups, potatoes, and the never ending meringue! And you know what? …there was only four of us!
I’m enrolling in weight watchers on Monday! But you know what ? We love your recipes and we feel like we are friends x so thank you, have a very healthy and safe 2018, we look forward to many new recipes and pictures of Dozer.
Thank you so much for this recipe! I had always just assumed fish cakes would be too tricky so I never tried.
These were super delicious and I absolutely can’t wait to make them again.
Hilariously, while I was preparing these my husband walked into the kitchen and ate a teaspoon of the raw mixture thinking that it was cake batter and, in case anyone was wondering, they don’t taste great uncooked!
That’s terrific Lauren! Thanks for letting me know! N xx ❤️
Hi Nagi!
What herb would best substitute coriander for this?
Cheers!
Hi Jax! Chives 🙂
Hello Nagi.
I just made these and they were delicious. So easy to make. Thanks for the recipe.
WHOOT! So pleased you enjoyed these Beverly, I love love LOVE these! N xx
Hi Nagi, if i want to make this in huge quantity, do u have any idea how to store and reheat the fish cake? Will the texture remain same? Thankyou
Hi Riany! Actually, these even freeze great. Defrost then reheat in the microwave and it retains that bouncy texture 🙂 It’s terrific!
Hi Nagi,
I’m planning on making these the night before guest arrive. I don’t have a microwave. If I seal them in foil and reheat in the oven, would that retain their texture?
Ps. This is my first time commenting on your website. Just wanted to say that I’ve made a bunch of your recipes and they are always amazing!!!
Hi Steph! So glad you’re enjoying my recipes! Either wrapping in foil or on a tray then covered with foil will work great! N x
Hi Nagi. Thanks for the fun and well written recipe. Have you thought of adding Keffir leaves to the recipe?
Hi Joe! I think that would add a lovely earthiness to this 🙂 I would finely chop it – very very finely chopped – about 1/4 tsp should be more than enough!
I love fish cakes and also tend to order them when out at Thai restaurants. I’m going to try my hand at these tonight (home alone on a snowy eve). I’m thinking of adding some zing to this in the way of some spice (Thai pepper? hot chili powder? and what about shrimp paste? ) What would you recommend as a spice additive? I will let you know how they turn out. Also wondering if I can use coconut flour and cut it some with the corn starch? (I don’t have any rice flour handy).
Hi Martin! i don’t think you will need shrimp paste, there is plenty of flavour in this already 🙂 I would use finely chopped or sliced thai chillies! And yes I’m pretty sure coconut + corn starch will work. I’ve made this with plain flour too and it was similar – texture is slightly different, but overall could hardly tell!
I don’t think you can sub any other flour other than AP. Coconut flour AND corn starch AND 2 eggs: they would not hold together in the pan. I also think I should have squeezed out excess water from the fish first. 🙁
I always order Thai fish cakes as my stater when I get Thai, but since moving from Sydney to the UK have not had them. Thai fish cakes are battered and deep fried in most Thai restaurants here (same with satay chicken skewers. So weird). So I’m very pleased that you’ve uploaded this recipe as I’l be able to recreate them at home. 🙂
Hope you try it Belinda!!! 🙂