Thai fish cakes

Savor the authentic taste of Thailand with this easy-to-follow Thai Fish Cakes recipe. Made with white fish, soy sauce, garlic, red hot chili peppers, lime zest, green beans, shallots, and bread crumbs, these flavorful fish cakes are pan-fried to golden perfection in peanut oil. Perfect as an appetizer or main dish!

  • 26 Jan 2025
  • Cook time 20 min
  • Prep time 20 min
  • 4 Servings
  • 9 Ingredients

Thai fish cakes

Thai fish cakes are a delicious and aromatic appetizer that brings the authentic flavors of Thailand to your kitchen. Packed with the fragrant zest of lime, the heat of red chili peppers, and the savory depth of soy sauce and garlic, these fish cakes are sure to delight your taste buds. Follow this recipe to create these delightful, crispy treats that are perfect for any occasion.

Ingredients:

2 lb white fish
910g
1 tbsp soy sauce
16g
2 garlic cloves
6g
2 red hot chili peppers
80g
1 tbsp lime zest
16g
3/4 cup green beans
170g
3 shallots
150g
1 cup bread crumbs
90g
1/3 cup peanut oil
72g

Instructions:

1. Preparation:
- Rinse the white fish fillets under cold water and pat dry with paper towels.
- Cut the fish into manageable pieces to make it easier for processing.
- Prepare the other ingredients: mince the garlic, finely chop the chili peppers, green beans, and shallots, and grate the lime zest.
2. Fish Mixture:
- In a food processor, add the white fish pieces and pulse until you achieve a paste-like consistency.
- Transfer the fish paste into a large mixing bowl.
3. Combine Ingredients:
- To the fish paste, add the soy sauce, minced garlic, chopped red chili peppers, lime zest, green beans, shallots, and bread crumbs.
- Mix all the ingredients thoroughly until they are well combined. This will form the base of your fish cakes.
4. Form Fish Cakes:
- Use your hands to shape the mixture into small patties, roughly 2-3 inches in diameter and about 1/2 inch thick.
- Place the formed fish cakes on a plate or tray.
5. Cooking the Fish Cakes:
- In a large skillet or frying pan, heat the peanut oil over medium heat.
- Once the oil is hot, carefully add the fish cakes to the pan, ensuring not to overcrowd them.
- Fry the fish cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your pan.
6. Serving:
- Once cooked, remove the fish cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Thai fish cakes hot with a side of sweet chili sauce or a dipping sauce of your choice.

Tips:

- Make sure your white fish is thoroughly cleaned, deboned, and chopped to make it easier to blend.

- For extra flavor, you can marinate the fish with soy sauce, lime zest, and garlic for about 15 minutes before blending.

- To achieve uniform-sized fish cakes, use a spoon or an ice cream scoop to form the mixture into equal portions.

- When cooking, ensure your oil is hot enough to create a crispy exterior without overcooking the interior. A temperature of around 350°F (175°C) should work well.

- Serve your Thai fish cakes with a sweet chili dipping sauce or a cucumber relish to complement the flavors.

Thai fish cakes make for a delightful appetizer that combines a variety of bold and exciting flavors in each bite. By following the recipe and tips provided, you can create a dish that is both authentic and impressive. Enjoy making and serving these delicious fish cakes at your next gathering or as a special treat for yourself.

Nutrition Facts
Serving Size380 grams
Energy
Calories 600kcal30%
Protein
Protein 50g32%
Carbohydrates
Carbohydrates 24g7%
Fiber 3.36g9%
Sugar 6g6%
Fat
Fat 33g40%
Saturated 5g18%
Cholesterol 140mg-
Vitamins
Vitamin A 110ug12%
Choline 160mg30%
Vitamin B1 0.61mg51%
Vitamin B2 0.44mg34%
Vitamin B3 9mg56%
Vitamin B6 0.94mg55%
Vitamin B9 88ug21%
Vitamin B12 2.34ug98%
Vitamin C 40mg43%
Vitamin E 3.69mg25%
Vitamin K 24ug20%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.30mg33%
Iron, Fe 2.79mg25%
Magnesium, Mg 110mg25%
Phosphorus, P 700mg56%
Potassium, K 1010mg30%
Selenium, Se 36ug63%
Sodium, Na 490mg33%
Zinc, Zn 2.86mg26%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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