Bold and bursting with Thai-inspired flavors, these fish cakes will change the way you think about cooking fish.
I grew up on the East Coast. And when I say coast, I mean coast. I could see the ocean from my bedroom window. So fish was a part of many, many meals. You just can’t beat that access to fresh seafood. But fish on the dinner table did tend to get a bit repetitive. I’m definitely not complaining—I’m just saying that sometimes a little creativity was needed in the kitchen to give our meals some variety.
That variety usually came in the form of my grandma’s old-fashioned fish cakes, something I was always beyond happy to enjoy as an appetizer or part of a meal. Especially since it meant I got to enjoy the flavors of fish in a different way, with added spices and a tender yet crispy texture.
Those fish cakes will always hold a dear place in my heart, even if just for instilling a desire in me to branch out in the kitchen. As it turns out, there are a lot more routes you can take with fish cakes, with flavors and cuisines from all around the world. And there’s one cuisine in particular that always inspires me when I’m looking to level up my cooking: Thai food. So, in my quest to find more creative ways to enjoy fish, I discovered that there’s a Thai take on fish cakes too (otherwise known as tod mun pla). Spoiler alert: they’re divine.
This recipe will outline how you can make your own Thai fish cakes, using a host of ingredients that enhance the delicate taste of white fish with bursting, aromatic Thai flavors. A lot of that flavor comes from the spicy Thai red curry paste as well as the umami fish sauce. And then you’ve got the sweet and tangy chili sauce and the zest of lime juice. Stomach growling? With prep and cook time, you’ll be ready to enjoy your Thai fish cakes in just under 30 minutes.
The best fish to use for Thai fish cakes
This recipe doesn’t call for any one specific fish, other than making the distinction to use white fish. Still, I know that doesn’t really narrow it down, as there’s a very wide range of white fish options out there. Well, this lack of specificity is for a reason: so you have the flexibility to choose whatever fish you want based on the availability at your grocery store or in your area.
In Thailand, the most common option used for Thai fish cakes is the clown featherback fish, since it possesses a certain elasticity that helps bind the paste and therefore produces fish cakes that keep their shape. It’s very possible that this option might not be readily available wherever you are, but there are plenty of great fish options you can rely on instead. Think ling, basa, cod, haddock, tilapia, or sea bass.
The main thing to keep in mind is that the fish should be mild in flavor, firm and dense in texture, and possess somewhat elastic flesh. You’ll want to avoid fish that is especially lean, small, or flaky. It’s important that the fish is at least a bit fatty, since the fat will also help bind the paste you’ll be creating.
How do I store leftovers?
If you have leftover Thai fish cakes, you can store them in an airtight container in the fridge for up to 2 days. When you’re ready to eat your leftover fish cakes, you can reheat them in the microwave or refry them on the stovetop. Freezing these fish cakes is not recommended, however, since they may become waterlogged, which may lead to a rubbery texture.
Serving suggestions
I like to serve this recipe with lime wedges and sweet chili sauce, which complement the bold, fresh flavors of the Thai fish cakes so nicely. If you plan on serving this recipe as an appetizer, that might just be all that you need. But if you want to serve this as a main with side dishes or alongside other Thai favorites, I have some great suggestions.
Get creative with your salad game by checking out these recipes for a Thai Cucumber Salad or this Thai Mango-Avocado Salad With Grilled Sweet Potatoes. Other great Thai-inspired dishes to serve with your fish cakes include Thai Fried Rice or Thai Noodles.
Ingredients
- 1 pound white fish fillets skinless and boneless, cut into chunks
- 3 tablespoons Thai red curry paste
- 1 teaspoon sugar
- 2 1/2 teaspoons fish sauce
- 1 tablespoon lime juice
- 1 large egg
- 2 teaspoons fresh cilantro leaves chopped, plus more for garnish
- 5 tablespoons rice flour
- 6 green beans finely sliced, optional
- 1/4 cup vegetable oil for frying; use more as needed
- Sweet chili sauce for serving
- Lime wedges for serving
Instructions
- Place the fish, Thai red curry paste, sugar, fish sauce, lime juice, egg, and chopped cilantro leaves in a food processor. Process until you get a smooth, even paste.
- Transfer the fish paste to a mixing bowl. Stir in the rice flour and the finely sliced green beans until they are well combined.
- Using a wet spoon or your wet hands, scoop about 1/4 cup of the mixture and gently form into patties about 1/2 inch thick.
- Heat the vegetable oil in a nonstick skillet over medium heat. Fry the patties in batches for about 2 minutes on each side or until they become deep golden brown. Remove the patties onto a paper towel-lined plate to drain excess oil.
- Plate the hot fish cakes and serve them with sweet chili sauce. Garnish with extra cilantro leaves and lime wedges on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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