Thai-style fish cakes

Thai-style fish cakes are a zesty dish that combines white fish with fresh coriander, shallots, and green beans. Served with a mixed greens salad and a tangy lime dressing, these cakes provide a vibrant taste of Thai cuisine.

18 Feb 2026
Cook time 16 min
Prep time 30 min

Ingredients:

1 lb white fish
1/2 cup coriander leaves
1/3 cup corn flour
2 tbsp fish sauce
1 egg
3 shallots
1/3 cup green beans
1/3 cup olive oil
1 cup mixed greens (or salad mix)
2 tbsp peanuts
2 tbsp olive oil
1 tsp lime juice

Thai-style fish cakes are a delightful and flavorful dish, bringing the vibrant tastes of Thai cuisine into your kitchen. These fish cakes blend white fish with aromatic herbs and spices, giving you a fresh, zesty bite every time. Paired perfectly with a simple salad and a tangy lime dressing, this recipe is sure to impress your family and friends.

Instructions:

1. Prepare the Ingredients:
- Chop the white fish into small pieces and place it in a large mixing bowl.
- Finely chop the coriander leaves.
- Thinly slice the shallots.
- Cut the green beans into small, bite-sized pieces.

2. Make the Fish Cake Mixture:
- In the large mixing bowl containing the fish, add the chopped coriander leaves, corn flour, fish sauce, and egg.
- Mix everything together until well combined.
- Add the sliced shallots and green beans to the mixture and mix again until evenly distributed.

3. Shape the Fish Cakes:
- Take a small handful of the mixture and form it into a patty, around 2-3 inches in diameter and about 1/2 inch thick.
- Place the formed patties on a plate. Repeat with the remaining mixture.

4. Cook the Fish Cakes:
- Heat 1/3 cup of olive oil in a large frying pan over medium heat.
- Once the oil is hot, carefully add the fish cakes to the pan, working in batches if necessary to avoid overcrowding.
- Cook each fish cake for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked fish cakes to a plate lined with paper towels to drain excess oil.

5. Prepare the Mixed Greens Salad:
- In a large bowl, combine the mixed greens and peanuts.
- In a small bowl, whisk together 2 tbsp of olive oil and 1 tsp of lime juice.
- Pour the dressing over the mixed greens and peanuts, and toss to coat evenly.

6. Serve:
- Arrange the mixed greens salad on serving plates.
- Place the fish cakes alongside the salad.
- Garnish with any extra coriander leaves, lime wedges, or additional peanuts if desired.

With this Thai-style fish cakes recipe, you can easily bring a taste of Thailand to your table. Simple to prepare yet bursting with flavor, these fish cakes are sure to become a favorite in your household. Enjoy them as an appetizer, a main course, or even as delightful finger food for parties.

Thai-style fish cakes FAQ:

What is the best way to determine if the fish cakes are cooked through?

To check if the fish cakes are cooked through, they should be golden brown on both sides and reach an internal temperature of 145°F (63°C). You can also break one open; it should be opaque and the texture should be firm.

Can I prepare the fish cakes in advance and store them?

Yes, you can prepare the fish cake mixture in advance and store it in the refrigerator for up to 24 hours. Formed fish cakes can also be frozen for up to 3 months. Thaw them overnight in the fridge before cooking.

What can I use instead of corn flour in this recipe?

You can substitute corn flour with all-purpose flour or rice flour. Both will help bind the ingredients, though they may slightly alter the texture.

What type of white fish works best for these fish cakes?

Common options include cod, haddock, or tilapia. These fish have a mild flavor and firm texture that hold up well in cooking.

How can I make the fish cakes spicier?

To add spice, consider mixing in chopped red chili or red pepper flakes into the fish cake mixture. Start with a small amount and adjust to your spice preference.

Tips:

- Choose a firm white fish like cod or haddock for the best texture.

- Make sure to finely chop the shallots and green beans for even distribution in the fish cakes.

- If you have time, let the fish mixture chill in the refrigerator for at least 30 minutes to help it hold together better when frying.

- Use a non-stick pan to fry the fish cakes to prevent sticking and ensure a crispy exterior.

- Serve the fish cakes with a sweet chili sauce or a tangy lime dipping sauce for an extra burst of flavor.

Nutrition per serving

4 Servings
Calories 280kcal
Protein 27g
Carbohydrates 16g
Fiber 2.45g
Sugar 3.62g
Fat 40g

Thai-style fish cakes