For a spicier kick, add a pinch of red pepper flakes or a finely chopped Thai chili to the fish mixture. Feel free to experiment with different types of fish, such as salmon or tuna. If the fish mixture is too sticky to handle, add a bit more flour, one tablespoon at a time. Ensure the oil is hot enough before frying to prevent the fish cakes from absorbing too much oil. Garnish with fresh cilantro, chopped peanuts, or a squeeze of lime juice for added flavor and visual appeal.
Thai Fish Cakes
-
PREP TIME20 mins
-
COOK TIME10 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS121
Embark on a culinary adventure with these delectable Thai Fish Cakes. A symphony of flavors and textures, these golden-brown patties offer a delightful twist on traditional fish dishes. Serve as an appetizer, a light lunch, or a flavorful addition to any meal!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol57 mg
-
Fiber1 g
-
Protein13 g
-
Saturated Fat1 g
-
Sodium155 mg
-
Sugar2 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a food processor, combine the cubed fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg. (2 minutes)
02
Step
2 mins
Process until a smooth, slightly sticky paste forms. Be careful not to over-process. (1-2 minutes)
03
Step
30 mins
Transfer the fish mixture to a bowl, cover with plastic wrap, and refrigerate to allow the flavors to meld and the mixture to firm up. (30 minutes)
04
Step
10 mins
Gently shape the chilled fish mixture into patties, about 2-3 inches in diameter and 1/2 inch thick. (10 minutes)
05
Step
5 mins
Lightly dust each patty with all-purpose flour, ensuring an even coating. (5 minutes)
06
Step
5 mins
Pour vegetable oil into a heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil is shimmering and hot but not smoking. (5 minutes)
07
Step
2 mins
Carefully place the fish cakes into the hot oil, being careful not to overcrowd the pan. (2 minutes)
08
Step
8 mins
Fry the fish cakes for 3-4 minutes per side, or until golden brown and cooked through. (6-8 minutes)
09
Step
2 mins
Remove the fried fish cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. (2 minutes)
10
StepServe the Thai Fish Cakes warm with your favorite dipping sauce, such as sweet chili sauce, peanut sauce, or a lime-cilantro aioli.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Murphy Jenkins
Jun 15, 2025These are now a family favorite! Thanks for sharing this recipe.
Maybell Bailey
Dec 13, 2024I found the mixture a bit too wet, so I added a tablespoon or two more flour. They turned out perfectly!
Brayan Ward
Nov 23, 2024I love how versatile this recipe is. You can easily adapt it to use different types of fish and add your favorite spices and herbs.
Adrien Stokes
Nov 13, 2024The flavor combination is spot-on. I used cod and they were delicious.
Andres Glover
Oct 1, 2024These were surprisingly easy to make and tasted fantastic! I added a little ginger and garlic to the mixture for extra flavor.
Lamar Beatty
Sep 18, 2024Great recipe! My kids loved them. I served them with a side of peanut sauce for dipping.
Camren Gusikowski
Aug 4, 2024Next time I think I will try grilling them instead of frying.
Tierra Rice
Aug 1, 2024I didn't have any sweet chili sauce, so I used a pinch of red pepper flakes instead. They were still great!