Thai Fishcakes

Ingredients

• 350 gtender fish meat, thoroughly thawed if frozen and patted dry (salmon was used)
• 45 ml (3 tbsp)red curry paste, homemade or shop-bought
• 1egg
• 125 ml (½ cup)long beans or French beans, cut into ½ cm pieces
• 5kaffir lime leaves, veins removed and finely sliced
• 15 ml (1 tbsp), or to tastefish sauce
• 3 clovesgarlic
• 1fresh red chilli
• 2, optionalbird’s eye or Thai chillies
• 30 ml (2 tbsp)honey or sugar
• 2.5 ml (½ tsp)salt
• 80 ml (⅓ cup)rice vinegar
• 45 ml (3 tbsp)water

Instructions

1. 1

   Make the sauce

   Blend all the sauce ingredients on low speed, leaving small visible pieces of chilli and seeds. Pour into a small pan and simmer for 5–7 minutes, until it has the consistency of a thin syrup, then leave to cool.

2. 2

   Blend the fish

   Put the fish, curry paste and egg in a food processor and blend until fine, scraping down the sides as needed. The mixture should be firm enough to hold its shape when spooned.

3. 3

   Fold in greens

   Use a spatula to fold the chopped beans and sliced kaffir lime leaves into the fish mixture.

4. 4

   Heat the pan

   Set a pan over medium heat and add enough oil to coat its base.

5. 5

   Shape the patties

   Dip two metal tablespoons in cold water. Use one to scoop a heaped tablespoon of fish mixture and the other to ease it into the pan, then gently flatten it into a round patty. Alternatively, fry a small test fishcake and adjust the seasoning or chilli heat to taste.

6. 6

   Fry the fishcakes

   Cook until browned on both sides, about 2 minutes per side. Add more oil if needed, and repeat with the remaining mixture.

7. 7

   Serve with sauce

   Transfer the fishcakes to a serving plate. Serve with the dipping sauce in a small bowl, lime wedges and a salad of your choice; carrot and cucumber ribbons are one option.

What are Thai fishcakes?

Thai fishcakes are seasoned fish patties, commonly flavoured with curry paste and aromatics, then fried until golden. This version combines fish with red curry paste, kaffir lime leaves and beans for a fragrant mixture with little green pieces throughout.

The sweet, tangy chilli sauce is served alongside rather than mixed into the patties, so each bite can be dipped to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 23g protein, 18g carbs, 19g fat.

The fish provides most of the protein, while the curry paste, beans and any honey or sugar contribute some carbohydrates. Fat comes mainly from the fish, egg and oil used for frying; serve with plenty of fresh salad or vegetables to round out the plate.

Choosing and preparing the fish

Dry fish: thaw frozen fish fully and pat it dry before blending. Excess moisture can make the mixture loose and harder to shape.

Fish choice: salmon is used here, but the method calls for tender fish meat. A mild, boneless fish also works; check carefully for bones before processing.

Building the fishcake mixture

Blend well: process the fish with the curry paste and egg until fine, scraping the sides so the mixture is even. It should cling together and hold its shape on a spoon.

Fold gently: add the chopped beans and finely sliced lime leaves after blending. This keeps their texture and flecks visible in the finished cakes.

Shaping without sticking

Cold spoons: dipping the two metal tablespoons in cold water helps the sticky mixture release as you shape it. Use one spoon to scoop and the other to push the mixture into the pan.

Even patties: flatten each mound gently so it cooks through at a similar rate. Fry a small tester first if you want to check the seasoning or chilli level.

Getting the browning right

Steady heat: use medium heat and coat the pan base with oil before adding the patties. Cook for about 2 minutes per side, looking for a browned exterior.

Work in batches if needed so the patties have room in the pan. Add a little more oil if the pan begins to look dry.

A quick dipping sauce

Texture cue: blend the sauce ingredients on low so small pieces of chilli and seeds remain rather than making a completely smooth sauce.

Gentle simmer: cook it for 5–7 minutes until it resembles thin syrup, then let it cool. Serve it in a separate bowl so the fishcakes stay crisp.

What to serve alongside

Fresh contrast: lime wedges and a crisp salad are natural companions to the savoury, fried patties. Carrot and cucumber ribbons make a light, crunchy option.

For a more substantial plate, serve the fishcakes with rice and keep the salad and dipping sauce alongside.

Recipe notes & tips

• Pat thawed fish very dry before putting it in the food processor.
• Scrape down the processor bowl so the fish mixture blends evenly.
• Keep the beans small, around ½ cm pieces, so they fold into the patties easily.
• Dip the shaping spoons in cold water whenever the mixture starts to stick.
• Fry a small test patty before shaping the rest if you want to check the seasoning.
• Let the sauce cool before serving it alongside the fishcakes.

Variations

• Change the fish: Use another tender, boneless fish in place of salmon.
• Adjust the heat: Leave out the optional bird’s eye chillies for a milder sauce.
• Use sugar: Choose sugar instead of honey for the sauce’s sweetness.
• Add a salad: Serve with crunchy cucumber and carrot ribbons for freshness.
• Serve with rice: Add rice to make the fishcakes part of a more filling meal.

Common mistakes to avoid

• Wet fish: Excess moisture can loosen the mixture; thaw it fully and pat it dry.
• Over-blending the sauce: It loses its small chilli pieces; use low speed and stop while they are still visible.
• Loose mixture: Patties may not hold their shape; blend until the fish mixture is firm enough to spoon.
• Sticky shaping spoons: The mixture can cling to the metal; dip both spoons in cold water.
• Crowded pan: Patties are harder to turn evenly; fry them in batches if necessary.
• Guessing the seasoning: The curry paste and chillies vary; cook a small tester and adjust to taste.

How to store

Refrigerate leftover cooked fishcakes in a sealed container and eat within 2 days. Reheat in a pan over medium-low heat until hot throughout; store the sauce separately and refrigerate it in a covered container.

Frequently asked questions