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Thai Fish Cakes

Thai fish cakes (before deep frying)

Thai fish cakes (before deep frying)

Thai Fish Cakes Recipe

You may use instant fish paste sold at the supermarket as a short-cut for this recipe, though I personally prefer using fresh fish fillets for this recipe. If you do not have a blender (step 1), finely chop/mince the fish meat first before combining the fish paste ingredients in a bowl.

Serves: 2-3 (makes 8 fish cakes)

Prep Time: 20 mins

Cook Time: 15 mins


  • 150 grams white-flesh fish meat
  • 2 tbsp Thai red curry paste
  • 1/2 egg beaten
  • 1 tbsp corn flour (corn starch)
  • 4 kaffir lime leaves finely snipped
  • 5 French beans ends trimmed and thinly sliced
  • vegetable oil for deep frying; enough to submerge the fish cakes

Dipping Sauce

  • 1 tsp Thai fish sauce
  • 2 tbsp Thai sweet chilli
  • 1 tbsp roasted peanuts pounded
  • 1 tbsp finely chopped cucumbers


  1. In a blender, pulse together fish, curry paste, egg, corn flour and lime leaves until a smooth paste is formed. Add chopped French beans to fish paste and mix in evenly. Divide and shape fish paste to 8 round fish cakes.
  2. Heat oil in wok, deep fryer or pot to 180°C (356°F). Deep fry fish cakes in batches until golden brown, about 3 minutes. Drain excess oil on tempura paper before serving.
  3. Prepare dipping sauce by mixing fish sauce and Thai sweet chilli. Transfer to a dipping saucer and top with peanuts and cucumbers.

Leave a Comment

22 Responses to “Thai Fish Cakes”

  1. Christine K — July 16, 2013 @ 4:01 pm

    Wiffy, you mentioned curry paste in the instruction but none in the ingredients. What kind of curry paste?
    Thanks in advance, love your blog!


    • wiffy replied: — July 16th, 2013 @ 4:18 pm

      opps! I have amended the recipe. Thanks for pointing it out!


  2. Denise — July 16, 2013 @ 4:03 pm

    Hello! Step 1 in the recipe says curry paste but the ingredients don’t state what kind or how much. Think you accidentally left it out? :)


    • wiffy replied: — July 16th, 2013 @ 4:19 pm

      amended, thanks for letting me know!


  3. sminty@themoodkitchen — July 16, 2013 @ 5:58 pm

    Hi! I am one of your silent readers and this is my first time commenting. I really enjoy your recipes as they are easy to follow. Thai fish cakes are yummy and I hope to try your recipe soon. No more settling for pre-made frozen ones! :p


    • wiffy replied: — July 17th, 2013 @ 11:09 am

      Thanks! you have a delicious looking blog!


  4. Celestine — July 16, 2013 @ 9:37 pm

    Hi wiffy,
    Which brand of curry paste u are using? Any photo of them?
    Can’t wait to try, it one my hubby favorite dish.
    Thanks for ur hardwork. Your website, taught my hubby cook alot of dishes too.


    • wiffy replied: — July 17th, 2013 @ 11:10 am

      Hi Celestine, I just grabbed a brand randomly off the supermarket shelves and in this case, Dancing Chef brand, which works out well for this recipe!


  5. Jac — July 16, 2013 @ 11:00 pm

    Yummy…What are some examples of white-flesh fish?


    • wiffy replied: — July 17th, 2013 @ 11:13 am

      Hi Jac, any fish you see selling at the wet market/supermarket which is white flesh Eg Batang fish (cheap and easy to extract meat), Tenggiri, Tioman, etc….


  6. tigerfish — July 17, 2013 @ 6:24 am

    I also like Thai food but don’t cook them often enough at home as I don’t usually have Thai (pantry and fresh) ingredients ready in the kitchen.
    Guess what, among all the Thai dishes, Thai fish cakes is also one of my favorites. :) Some of my other favorites are Tom Yum Soup, Ground Chicken/Pork with Basil (so good with rice!), and stuffed (boneless) chicken wings (only in some Thai eateries).


    • wiffy replied: — July 17th, 2013 @ 11:16 am

      Tom Yum soup! That’s my next cooking experiment (to make it from scratch). And also pandan chicken. Hungry….


      • Felicia replied: — July 17th, 2013 @ 1:44 pm

        Hi Wiffy

        I am going to try this recipe soon, it is just so tempting to take a bite! ;o).
        Can you put Thai Green Curry into your cooking experiment list too? I am sure this dish will go well with this Thai Fish Cake and your Pineapple Fried Rice! Oh yes, your Pineapple Fried Rice is delicious. I tried and my family enjoy it!


        • wiffy replied: — July 18th, 2013 @ 11:39 am

          Green curry is definitely on my list too! glad to hear that the pineapple rice was well received, thank you!

  7. Little Corner of Mine — July 22, 2013 @ 12:18 am

    Looks delicious! We loved to order this in the Thai restaurant.


  8. Sophia — September 15, 2013 @ 8:54 pm

    Thanks for the recipe, Wiffy! I love Thai food and this is one of it. Tried it at home today and the family loves it. Please come up with more thai recipes, please!

    Many thanks! :)


    • wiffy replied: — September 19th, 2013 @ 11:25 am

      Thanks for trying it out. Will come up with more Thai recipes, definitely :)


  9. Yin — September 22, 2013 @ 1:42 am

    Hello! I would like to try it out tomorrow :) May I know what brand of Thai Sweet Chilli should I get? And can it work using Phillips Air Fryer? Any recipe to do so? Haha. Thanks!


  10. Lina — February 27, 2015 @ 2:09 am

    I would like to know if I can’t find kafffir lime leaves in Arizona, can I subsitute lime zest or lime leaves instead? What if I don’t put any of the lime ingredients, will there be any difference in the fish cakes? Please advice me because my husband and i really love to eat this dish. Thanks!


    • wiffy replied: — February 27th, 2015 @ 1:21 pm

      You can try to substitute with lime leaves, personally I don’t think lime zest is the same. The kaffir limes leave give the fish cakes a unique taste, but it can be omitted if you really can’t find it (have you tried the Asian grocery store)?


      • Lina replied: — March 2nd, 2015 @ 10:46 am

        Hi Wiffy, thanks so much for your advice. Yes, I have gone to several Asian Supermarkets her in Phoenix Arizona but no luck! I guess I’ve to use normal lime leaves instead. My husband and I recently just went to a Thai resturant and we ordered this starter dish (exactly the same as yours) and we love it so much. It was pretty expensive, we paid just 5 fish cakes for U$8.95. That’s when I google for this recipe, I was so glad to find your website! Thanks again!

        • wiffy replied: — March 3rd, 2015 @ 9:35 am

          I’m sure your lime leaves will work out well as well. Happy cooking!