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Thai Fish Cakes

Thai Fish Cakes

This is a popular starter on a Thai restaurant menu. It's also simple to make using inexpensive white fish such as pollock or basa fillets.

bar Thai Fish Cakes
Pollock comes from the same family as cod but has a less distinct flavour so is ideal for dishes which are highly flavoured or intensely spiced.

Picture by Werner Van Peppen

Makes about 12 cakes

150g white fish fillets (such as pollock or hoki), roughly chopped
50g green beans, washed and finely chopped

1 egg

3-4 kaffir lime leaves, finely chopped or shredded
3 tsp red curry paste

1 tsp palm sugar
2 tbsp 
groundnut or sunflower oil


Place the fish in a blender and blend until it turns into a paste-like consistency.
Transfer to a large mixing bowl and apart from the oil, add the rest of the ingredients. Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about 2 inches wide and 1⁄2 inch thick.
Heat a frying pan on a medium heat and add the oil. Tip in the fish cakes and fry until they are golden brown on both sides.
Remove the fish cakes with a slotted spoon and drain them on paper towels.
Serve with Thai sweet chilli sauce.


If you cannot get hold of Kaffir lime leaves, add the zest of half a lime.

(c) 2012

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