Thai Fish Cakes Recipe

White fish fillets: Skinless and boneless, these provide the base for the fish cakes.

Red curry paste: Adds a spicy and aromatic flavor typical of Thai cuisine.

Fish sauce: Contributes a salty, umami taste essential for authentic Thai dishes.

Sugar: Balances the flavors with a touch of sweetness.

Green beans: Finely chopped for texture and a fresh, crunchy element.

Cilantro: Fresh and chopped, it adds a burst of herbal freshness.

Egg: Beaten, it helps bind the mixture together.

Bread crumbs: Used to thicken the mixture and provide structure.

Vegetable oil: For frying the fish cakes to a golden brown.

When preparing the fish fillets, ensure they are thoroughly dried with paper towels before combining with the other ingredients. This helps the red curry paste and fish sauce adhere better, resulting in a more cohesive mixture. Additionally, finely chopping the green beans and cilantro ensures even distribution throughout the fish cakes, enhancing both texture and flavor. When frying, maintain a consistent medium heat to achieve a golden brown crust without burning the exterior before the interior is fully cooked.

• white fish fillets - Substitute with tofu: Tofu provides a similar texture and absorbs flavors well, making it a good vegetarian alternative.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide a similar depth of taste.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and saltiness, making it a suitable alternative.

• sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the flavor profile.

• green beans - Substitute with snap peas: Snap peas provide a similar crunch and fresh taste.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a similar herbaceous note without the distinct cilantro flavor.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• bread crumbs - Substitute with panko: Panko breadcrumbs are lighter and can provide a similar texture.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the Thai fish cakes to cool completely at room temperature before storing.
• Place the cooled fish cakes in an airtight container, separating each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, freeze the fish cakes by placing them on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Freeze the fish cakes for about 1-2 hours or until they are solid.
• Transfer the frozen fish cakes to a resealable plastic bag or airtight container, labeling it with the date.
• Store the fish cakes in the freezer for up to 3 months.
• When ready to eat, thaw the fish cakes in the refrigerator overnight.
• Reheat the fish cakes in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through.
• Alternatively, reheat the fish cakes in a frying pan with a little vegetable oil over medium heat until they are crispy and hot.

• Preheat your oven to 350°F (175°C). Place the Thai fish cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside.

• If you prefer a quicker method, use a microwave. Place the fish cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a stovetop option, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the fish cakes for about 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fish cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the fish cakes in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until they are heated through. This method will keep them moist but may not retain the crispy exterior.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for finely chopping the green beans and cilantro.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring spoons: Used to measure out the red curry paste, fish sauce, and sugar accurately.

• Measuring cup: Useful for measuring the chopped green beans and cilantro.

• Fork: Handy for beating the egg before adding it to the mixture.

• Frying pan: Used to fry the fish cakes until they are golden brown.

• Spatula: Helps in flipping the fish cakes to ensure they cook evenly on both sides.

• Paper towels: Used to drain the excess oil from the fried fish cakes.

• Plate: For placing the fish cakes after they are cooked and drained.

Prepare ingredients in advance: Chop the green beans and cilantro ahead of time to save prep time.

Use a food processor: Blend the fish fillets and red curry paste in a food processor for a quicker mix.

Preheat the oil: Start heating the vegetable oil while you shape the fish cakes to save cooking time.

Make uniform patties: Use a cookie scoop to ensure all fish cakes are the same size, which helps them cook evenly.

Double the recipe: Make a larger batch and freeze extra fish cakes for a quick meal later.