Thai Fish Cakes with Sweet Chili Sauce
These Thai fish cakes are springy, savory, and packed with red curry flavor, fresh cilantro, and crisp green beans. Pan-fried until golden, they make a fast appetizer, party snack, or light dinner with rice and sweet chili sauce.
Servings12 Portions
Prep Time10 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
12
- white fish fillets1 lb
- green beans6
- cilantro/coriander leaves1 tbsp
- red curry paste3 tbsp
- fish sauce1 tbsp
- lime juice1 tbsp
- egg1
- rice flour0.3 cup
- neutral oil4 tbsp
- sweet chilli sauce
- Lime wedges
Step-by-Step Instructions
01
Pat the fish dry, then add it to a food processor with the red curry paste, cilantro, fish sauce, lime juice, and egg. Pulse until the fish is finely minced and the mixture forms a sticky paste.
02
Transfer the fish mixture to a bowl. Stir in the rice flour and finely sliced green beans until evenly combined.
03
Scoop about 1/4 cup of mixture for each cake. With lightly oiled hands, shape into patties about 1 cm thick.
04
Heat enough oil to coat the bottom of a large skillet over medium-high heat. The oil should shimmer but not smoke.
05
Add the patties in a single layer, leaving space between them. Cook for about 2 minutes per side, until deep golden and cooked through.
06
Transfer the cooked fish cakes to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil as needed between batches.
