
To make crisp fish cakes, form the fish mixture into very thin patties and fry until golden brown and crunchy.
Â

Thai Fish Cake Recipe
To make crisp fish cakes, form the fish mixture into very thin patties and fry until golden brown and crunchy.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr
Course Appetizers
Cuisine Asian
Servings 4 to 6
Ingredients
Thai Fish Cake Ingredients
- 500 Grams fish (use fillets), cubed
- 1 Table Spoon cilantro (wansoy) finely chopped
- 2 leaves kaffir lime leaf sliced thinly
- 1 Table Spoon brown sugar
- 2 teaspoons Salt
- 1/4 teaspoon Pepper
- 3 tablespoons Thai chili paste
- 1 Egg
- 1/4 Cup all-purpose flour
- 1/2 Cup long beans (sitaw) sliced thinly
- 2 tablespoons spring onions chopped
- 2 cups Japanese breadcrumbs (Panko)
- Oil for frying
- Thai sweet chili sauce
- 1 medium Cucumber peeled and sliced thinl
- 1/4 Cup Vinegar
- 2 tablespoons brown sugar
- 2 tablespoons onion finely chopped
- 1/4 teaspoon cilantro (wansoy) chopped
- 1/4 teaspoon red chili pepper (siling labuyo) finely chopped
- 1/2 Cup soya oil
Instructions
- In a food processor, combine fish, cilantro, kaffir lime leaves, sugar, salt, pepper, and chili paste. Process until smooth.
- Add egg and flour; mix until well combined.
- Transfer to a bowl and add the green beans and spring onions.
- Put breadcrumbs on a plate. Drop the fish mixture by tablespoons on the breadcrumbs. Coat well then flatten into cakes.
- Heat oil then fry fish cakes until crisp and golden brown. Drain on paper towels.
- Prepare the side dish by combining all the ingredients in a bowl. Chill for 30 minutes or until ready to use.
- Serve fish cakes with cucumber salad and Thai sweet chili sauce.
Keyword Thai Fish Cake Recipe, Thai fish cake, fish cake recipe
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW