Thai Fish Cake

Enjoy the taste of Thailand with this classic fish cake recipe, perfect for satisfying your street food cravings. It's simple, delicious, and makes a great starter. You can have it ready in minutes, making it a great alternative to takeout.

Course Appetizers, Starters

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings pieces

Calories 52

Author Sangeetha Vel

Ingredients

5 Fish fillet tilapia, cod, or haddock preferred, cut into cubes
1 tsp Red chili powder
½ tsp Coriander powder
1 Egg
¼ tsp Black pepper powder
1 tsp Ginger garlic paste
1 tsp Lime juice
1 tsp Fish sauce
1 tbsp Rice flour
1 tsp Coriander leaves
Salt to taste
5 tbsp Oil
Sweet chili sauce mayo
Lime wedges

Instructions

Preparing Thai Fish Cake

Place fish fillets in a blender or food processor. Use firm white fish like cod, tilapia, or haddock for the best texture. Pulse until the fish is finely ground but not completely smooth.
Add red chili powder, ginger-garlic paste, coriander powder, egg, black pepper powder, lime juice, fish sauce, chopped coriander leaves, rice flour, and salt to the ground fish. The rice flour helps bind the mixture, giving the fish cakes a nice texture.
Pulse the mixture again until everything is well combined. The mixture should be sticky and hold together when pressed. If it's too wet, add a little more rice flour until it's easier to handle.
Wet your hands slightly to prevent sticking, and form the mixture into small, round patties about 2 inches in diameter and ½ inch thick. Keep them uniform so they cook evenly.
After shaping the patties, I recommend popping them in the fridge for 20-30 minutes. This step helps firm up the mixture, making it easier to handle and less likely to break apart while frying. It also lets the flavors blend for a more consistent taste.
Heat oil in a frying pan over medium heat. The oil should be hot but not smoking. Test it by dropping a small piece of the mixture in the pan—if it sizzles, it’s ready.
Place the patties in the hot oil, leaving space between them. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if needed to avoid burning.
Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Your delicious Thai fish cakes are now ready to enjoy!

Serving

Serve the warm fish cakes with sweet chili sauce or creamy mayo, and garnish with lime wedges for an extra burst of freshness and flavor.

Notes

Here are some helpful tips to make the best Thai fish cakes right in your kitchen:

Choose the Right Fish: I recommend going with firm white fish like cod, haddock, or tilapia for the best texture. Fresh fish gives the cakes better flavor, but if you’re using frozen, make sure it's completely thawed and patted dry to avoid excess moisture, which can make the cakes soggy.
Avoid Overblending: When processing the fish, pulse it until it’s finely chopped, but stop before it turns into a paste. Leaving a bit of texture in the fish gives the cakes a nice bite and keeps them from becoming too dense. If it’s too smooth, the cakes might turn mushy when cooked.
Don’t Overcrowd the Pan: Cook the fish cakes in batches with enough space between each one. Overcrowding lowers the oil temperature, which can make the cakes greasy. Giving them room ensures even cooking with a crisp, golden-brown crust.
Oil Temperature Matters: Make sure your oil is hot enough before adding the patties. If it’s too cold, the cakes will soak up too much oil and become greasy. If it’s too hot, they’ll brown too quickly while staying undercooked inside. You can test the oil by dropping a small piece of the mixture in—it should sizzle immediately.
Serve Immediately: For the best flavor and texture, serve the fish cakes as soon as they’re cooked. They’re at their crispiest and most delicious right out of the pan. If you need to wait, you can keep them warm in the oven, but fresh is always best.

Nutrition

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