Thai fishcakes are a delightful appetizer or light meal that beautifully showcases the bold and aromatic flavors of Thai cuisine. These savory patties are made from fresh fish blended with fragrant herbs and spices like lemongrass, lime leaves, and red curry paste. They’re crispy on the outside, tender on the inside, and served with a tangy sweet chili dipping sauce that complements their zesty, umami-packed taste. Perfect for entertaining or as a quick weeknight dish, these fishcakes are easy to make and are sure to impress with their authentic Thai flavor.
Ingredients
For the Fishcakes:
- 500g (1 lb) white fish fillets (e.g., cod, tilapia, or snapper), skinless and boneless
- 2 tablespoons Thai red curry paste
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 3 kaffir lime leaves, finely shredded (or substitute with lime zest)
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped green beans (optional, for texture)
- Vegetable oil, for frying
For the Dipping Sauce:
- 3 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon chopped fresh cilantro
Instructions
- Prepare the Fishcake Mixture:
- Place the fish fillets in a food processor and pulse until smooth.
- Add the red curry paste, egg, fish sauce, lime juice, sugar, lime leaves (or zest), and cilantro. Blend until well combined.
- Transfer the mixture to a bowl and stir in the chopped green beans if using.
- Shape the Fishcakes:
- Wet your hands with water to prevent sticking. Shape the mixture into small patties, about 2 inches in diameter and ½ inch thick.
- Fry the Fishcakes:
- Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom.
- Fry the fishcakes in batches, cooking for 2–3 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together the sweet chili sauce, lime juice, fish sauce, and cilantro.
- Serve:
- Serve the fishcakes warm with the dipping sauce on the side. Garnish with extra cilantro if desired.
Tips:
- For an even crispier texture, coat the fishcakes lightly in breadcrumbs before frying.
- These fishcakes can be made ahead and reheated in the oven for convenience.
- Pair with a fresh cucumber salad or steamed jasmine rice for a complete Thai-inspired meal.
