Thai Fish Cakes are a staple appetiser of any visit to the local Thai restaurant along with chicken satay and money bags. While these don’t look like the golden delight that my favourite Thai restaurant outside of Thailand (Red Elephant, 195 Khyber Pass Road, Newmarket, Auckland 1023, New Zealand, just in case you are interested) serve, my Thai(ish) Fish Cakes are a great home iteration that taste pretty damn good.

This is my first post of Thai style cooking, but it certainly won’t be the last. Back a few years ago (not long after the turn of the century), The Wife and I were in Bangkok and spent a day at the famous Blue Elephant cooking school and learned to cook hot Thai soups (Tom Yum Koong) and some amazing fragrant dishes that have stayed with us ever since. I will try not to insult the cuisine with my attempts and tweaks to their recipes, which is why I use the “ish” in the name, I am not Thai and I don’t pretend to be, but this certainly uses the same type of Thai ingredients that we learned about all those years ago. Please feel free to share with us anything you think will add to our repertoire.

The first time I cooked these Thai(ish) Fish Cakes, The Wife was ready with the critique, which allowed me to tweak these to be close to her requirements, they are as good as I think they can be and they are so simple. The main difference is going to be in the amount and heat rating of the chillis that you use, I like hot but it’s not everybody’s preference. If you have any suggestions for further tweaks to these, please leave them in comments below.

DomesticEngineer

Thai(ish) Fish Cakes

5 from 1 vote

They are kind of Thai

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: dinner, Lunch, Main Course, Snack

Cuisine: Thai

Calories: 142

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 Stick of lemongrass (finely chopped)
• 1 Small bunch coriander/cilantro (chopped)
• 1 Brown onion (or white or red)
• ½ Each of a green and red chilli (reasonable heat, finely chopped)
• 300 g White fish fillet (skin removed and cut into small pieces)
• 1½ tbsp Fish sauce
• ½ tsp sugar
• ⅓ cup Cornflour
• 1 Egg
• Rice bran oil or Peanut oil (or another non flavoured oil)

Method

 

1. Put the onion, coriander, lemongrass and chillis in a food processor and process to make a finer chop
   
2. Add the fish, fish sauce, sugar, egg, cornflour and process until it looks well blended (not too long though, probably about 15 seconds)
   
3. Form the mixture into small fish cakes and shallow fry in oil on a medium heat for approx 3 minutes on each side.
   
4. Serve with sweet chilli sauce!
   

Nutrition

Calories: 142kcalCarbohydrates: 12gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 78mgSodium: 587mgPotassium: 356mgFiber: 1gSugar: 2gVitamin A: 149IUVitamin C: 10mgCalcium: 38mgIron: 1mg

Tried this recipe?

Let us know how it was!

For more snack options, click here