14 Spicy Thai Fish Cakes Delicious

Thai cuisine brings a world of flavor to your kitchen, and these 14 Spicy Thai Fish Cakes are no exception! Perfect for home cooks looking to spice up their dinner routine, each recipe offers a deliciously easy way to dive into the vibrant tastes of Thailand. Whether you’re craving something quick, flavorful, or just a little adventurous, you’re in for a treat. Let’s get cooking!

Thai Fish Cakes with Sweet Chili Sauce

For those looking to dive into the vibrant flavors of Thai cuisine, these fish cakes paired with a sweet chili sauce offer a perfect starting point. Follow these steps to create a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 lb white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1 egg, lightly beaten
• 1/4 cup green beans, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup panko breadcrumbs
• 1 cup vegetable oil, for frying
• 1/2 cup sweet chili sauce, for serving

Instructions

1. In a large mixing bowl, combine the minced fish fillets, red curry paste, fish sauce, and granulated sugar. Mix thoroughly until the ingredients are well incorporated.
2. Add the lightly beaten egg, chopped green beans, and cilantro to the fish mixture. Fold gently to distribute the ingredients evenly.
3. Gradually incorporate the panko breadcrumbs into the mixture, ensuring the mixture holds together without becoming too dry.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Shape the fish mixture into small patties, about 2 inches in diameter. Carefully lower them into the hot oil, frying in batches to avoid overcrowding.
6. Fry each patty for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve the fish cakes warm with sweet chili sauce on the side for dipping.

Enjoy the crisp exterior and tender, flavorful interior of these Thai fish cakes, a testament to the balance of textures and tastes in Thai cooking. For an extra touch, garnish with additional cilantro and serve alongside a crisp, refreshing cucumber salad.

Spicy Thai Fish Cakes with Cucumber Relish

Crafting the perfect Spicy Thai Fish Cakes with Cucumber Relish begins with understanding the balance of flavors and textures that make this dish a standout. Let’s dive into the methodical process of creating these aromatic cakes paired with a refreshing relish.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup green beans, finely chopped
• 2 tbsp coconut milk
• 1/2 cup panko breadcrumbs
• 2 cups vegetable oil, for frying
• 1 medium cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 small red onion, thinly sliced
• 1 red chili, thinly sliced

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, sugar, beaten egg, chopped green beans, coconut milk, and panko breadcrumbs. Mix until well incorporated.
2. Heat the vegetable oil in a deep fryer or large skillet to 350°F. Shape the fish mixture into small patties, about 2 inches in diameter.
3. Carefully place the patties into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and cooked through.
4. While the fish cakes are frying, prepare the cucumber relish by combining the sliced cucumber, rice vinegar, sugar, salt, sliced red onion, and red chili in a bowl. Toss gently to mix.
5. Remove the fish cakes from the oil and drain on paper towels to remove excess oil.
6. Serve the fish cakes hot with the cucumber relish on the side.

Unveil the crispy exterior and tender interior of these fish cakes, complemented by the tangy and slightly sweet cucumber relish. For an extra kick, drizzle with sriracha or serve alongside a cold, crisp lager to balance the heat.

Thai Fish Cakes with Peanut Sauce

For those looking to dive into the vibrant flavors of Thai cuisine, these Thai Fish Cakes with Peanut Sauce offer a perfect starting point. Combining the delicate texture of fish with the rich, nutty depth of peanut sauce, this dish is a delightful exploration of balance and flavor.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup green beans, finely diced
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup coconut oil, for frying
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha sauce

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, sugar, cilantro, green beans, beaten egg, and panko breadcrumbs until well incorporated.
2. Form the mixture into small patties, about 2 inches in diameter, ensuring they are compact to prevent breaking during frying.
3. Heat coconut oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
4. Carefully place the fish cakes in the hot oil, frying for 3-4 minutes on each side or until golden brown and crispy.
5. Transfer the fried fish cakes to a paper towel-lined plate to drain excess oil.
6. In a small saucepan over low heat, whisk together peanut butter, coconut milk, soy sauce, lime juice, and sriracha until smooth and heated through.
7. Serve the fish cakes warm with the peanut sauce drizzled on top or on the side for dipping.

Key to achieving the perfect texture is ensuring the fish mixture is finely minced and well-bound with the egg and breadcrumbs. The peanut sauce’s creaminess contrasts beautifully with the crispy exterior of the fish cakes, making each bite a harmonious blend of textures and flavors. Consider garnishing with extra cilantro and a wedge of lime for an added burst of freshness.

Herbed Thai Fish Cakes with Lime Dressing

Let’s embark on a culinary journey to create Herbed Thai Fish Cakes with Lime Dressing, a dish that marries the vibrant flavors of Thailand with the simplicity of home cooking. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1 egg, lightly beaten
• 2 tbsp coconut milk
• 1/2 cup panko breadcrumbs
• 2 tbsp vegetable oil, for frying
• 1 lime, juiced
• 1 tbsp honey
• 1 tsp soy sauce

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, and sugar. Mix until the ingredients are evenly distributed.
2. Add the cilantro, mint, basil, beaten egg, coconut milk, and panko breadcrumbs to the bowl. Stir until the mixture forms a cohesive paste.
3. Heat the vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering.
4. Form the fish mixture into small patties, about 2 inches in diameter. Carefully place them in the hot oil.
5. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to flip them gently to avoid breaking.
6. While the fish cakes are cooking, whisk together the lime juice, honey, and soy sauce in a small bowl to create the dressing.
7. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.
8. Serve the fish cakes warm, drizzled with the lime dressing.

These Herbed Thai Fish Cakes boast a crispy exterior with a tender, flavorful interior, complemented by the tangy sweetness of the lime dressing. For an extra touch, serve them atop a bed of fresh greens or with a side of steamed jasmine rice to soak up the delicious dressing.

Thai Fish Cakes with Mango Salsa

Ever find yourself craving something that’s both refreshing and packed with flavor? Today, we’re diving into the art of making Thai Fish Cakes paired with a vibrant Mango Salsa, a dish that perfectly balances spicy, sweet, and tangy notes.

Ingredients

• 1 lb white fish fillets, finely minced
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1 egg, lightly beaten
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, sugar, beaten egg, and cornstarch. Mix until the ingredients are thoroughly incorporated.
2. Heat the vegetable oil in a large skillet over medium-high heat (350°F). Form the fish mixture into small patties, about 2 inches in diameter.
3. Carefully place the patties in the hot oil. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Ensure the oil is hot enough to prevent the fish cakes from sticking.
4. While the fish cakes cook, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix gently to combine. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Serve the fish cakes hot, topped with the mango salsa. Tip: For an extra crunch, serve with a side of lettuce leaves to wrap the fish cakes and salsa.

You’ll love the contrast between the crispy, savory fish cakes and the fresh, sweet mango salsa. Try serving them as an appetizer at your next gathering for a burst of tropical flavors that’s sure to impress.

Crispy Thai Fish Cakes with Lemongrass

Preparing these Crispy Thai Fish Cakes with Lemongrass is an adventure in flavor, combining the zest of lemongrass with the delicate texture of white fish. Follow these steps to create a dish that’s as rewarding to make as it is to eat.

Ingredients

• 1 lb white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 stalk lemongrass, finely minced
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1 egg, lightly beaten
• 1/4 cup green beans, finely chopped
• 1/4 cup coconut milk
• 1/2 cup panko breadcrumbs
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the minced white fish, red curry paste, minced lemongrass, fish sauce, and granulated sugar. Mix until all ingredients are evenly distributed.
2. Add the lightly beaten egg, chopped green beans, and coconut milk to the bowl. Stir the mixture until it becomes a cohesive paste.
3. Gently fold in the panko breadcrumbs to the mixture, ensuring they’re evenly incorporated without overmixing.
4. Heat the vegetable oil in a deep fryer or large skillet to 350°F over medium-high heat.
5. Using a tablespoon, scoop the mixture and form into small patties. Carefully place them into the hot oil, frying in batches to avoid overcrowding.
6. Fry the fish cakes for 3-4 minutes on each side or until they achieve a deep golden brown color and crispy texture.
7. Remove the fish cakes from the oil and drain on a wire rack or paper towels to remove excess oil.

These fish cakes boast a crispy exterior with a moist, flavorful interior, thanks to the lemongrass and coconut milk. Serve them with a side of sweet chili sauce for dipping or atop a fresh salad for a light, yet satisfying meal.

Thai Fish Cakes with Coconut Milk

Zesty and aromatic, Thai Fish Cakes with Coconut Milk are a delightful blend of flavors and textures that bring a taste of Thailand to your kitchen. This recipe is perfect for beginners, guiding you through each step to ensure delicious results.

Ingredients

• 1 lb fresh white fish fillets, finely chopped
• 1/4 cup coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup green beans, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the finely chopped fish fillets, coconut milk, red curry paste, fish sauce, and sugar. Mix thoroughly until the ingredients are well incorporated.
2. Add the diced green beans, chopped cilantro, and lightly beaten egg to the mixture. Stir until evenly distributed.
3. Gradually fold in the panko breadcrumbs until the mixture holds together. Tip: The mixture should be moist but not wet; adjust with more breadcrumbs if necessary.
4. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
5. Heat the vegetable oil in a large skillet over medium heat (350°F). Once hot, add the fish cakes in batches, ensuring they are not overcrowded.
6. Fry each side for 3-4 minutes, or until golden brown and crispy. Tip: Use a spatula to gently press down on the cakes for even browning.
7. Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.

Light and flavorful, these Thai Fish Cakes with Coconut Milk boast a crispy exterior with a tender, aromatic interior. Serve them with a side of sweet chili sauce or atop a fresh salad for a complete meal.

Thai Fish Cakes with Green Curry Paste

Creating Thai Fish Cakes with Green Curry Paste is an exciting way to bring the vibrant flavors of Thailand into your kitchen. Carefully following each step ensures a deliciously authentic result.

Ingredients

• 1 lb white fish fillets, finely minced
• 2 tbsp green curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar, finely grated
• 1/4 cup coconut cream
• 1 egg, lightly beaten
• 1/2 cup green beans, finely sliced
• 2 tbsp cilantro, finely chopped
• 1/2 cup panko breadcrumbs
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the minced fish, green curry paste, fish sauce, palm sugar, and coconut cream. Mix thoroughly until the mixture is homogenous.
2. Add the lightly beaten egg, sliced green beans, chopped cilantro, and panko breadcrumbs to the bowl. Fold the ingredients together until evenly distributed.
3. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F, using a cooking thermometer for accuracy.
4. Shape the fish mixture into small patties, about 2 inches in diameter, ensuring they are compact to prevent breaking during frying.
5. Carefully place the patties into the hot oil, frying in batches to avoid overcrowding. Fry each side for 3-4 minutes or until golden brown and crispy.
6. Remove the fish cakes from the oil and drain on a wire rack or paper towels to remove excess oil.

Here’s how these fish cakes turn out: the exterior is irresistibly crispy, while the inside remains moist and flavorful. Serve them with a side of sweet chili sauce for dipping, or slice them up to add a protein-packed punch to your favorite Thai salad.

Thai Fish Cakes with Turmeric and Kaffir Lime

Unlock the vibrant flavors of Thailand with these aromatic Thai Fish Cakes, infused with the earthy tones of turmeric and the citrusy zing of kaffir lime. Perfect for beginners, this recipe guides you through each step to achieve restaurant-quality results at home.

Ingredients

– 1 lb fresh white fish fillets, finely minced
– 2 tbsp red curry paste
– 1 tbsp turmeric powder
– 2 kaffir lime leaves, finely shredded
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1/4 cup coconut milk
– 1 egg, lightly beaten
– 1/2 cup green beans, finely chopped
– 2 tbsp vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, turmeric powder, shredded kaffir lime leaves, fish sauce, and sugar. Mix thoroughly until the ingredients are well incorporated.
2. Add the coconut milk and lightly beaten egg to the mixture, stirring until the mixture becomes a cohesive paste.
3. Fold in the finely chopped green beans, ensuring they are evenly distributed throughout the mixture.
4. Heat the vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering.
5. Shape the fish mixture into small patties, about 2 inches in diameter, and carefully place them in the hot oil.
6. Fry the fish cakes for 3-4 minutes on each side, or until they are golden brown and cooked through.
7. Remove the fish cakes from the skillet and drain on paper towels to remove excess oil.
Yield: These Thai Fish Cakes boast a crispy exterior with a moist, flavorful interior, highlighted by the aromatic blend of turmeric and kaffir lime. Serve them with a side of sweet chili sauce for dipping or atop a fresh salad for a light, satisfying meal.

Thai Fish Cakes with Basil and Mint

Here’s how to master the art of making Thai Fish Cakes with Basil and Mint, a dish that’s as flavorful as it is satisfying. Follow these steps carefully to ensure your fish cakes are perfectly seasoned and beautifully textured.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 egg, lightly beaten
• 2 tbsp coconut oil, for frying

Instructions

1. In a large mixing bowl, combine the minced fish fillets, red curry paste, fish sauce, and sugar. Mix thoroughly until the ingredients are well incorporated.
2. Add the finely chopped basil and mint leaves to the mixture, followed by the lightly beaten egg. Stir until the mixture becomes sticky and cohesive.
3. Heat the coconut oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
4. Form the fish mixture into small patties, about 2 inches in diameter, and carefully place them in the hot oil. Avoid overcrowding the skillet to ensure even cooking.
5. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to prevent breaking.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.

Kick your culinary skills up a notch with these Thai Fish Cakes, which boast a crispy exterior and a tender, flavorful interior. Serve them with a side of sweet chili sauce for dipping, or slice them into strips to top a fresh green salad for a light yet satisfying meal.

Thai Fish Cakes with Tamarind Sauce

Begin your culinary journey with these Thai Fish Cakes, a delightful blend of aromatic herbs and spices, paired perfectly with a tangy tamarind sauce. This dish is a fantastic way to introduce bold flavors into your cooking repertoire, offering a crispy exterior with a moist, flavorful interior.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/4 cup kaffir lime leaves, finely sliced
• 1/4 cup green beans, finely chopped
• 1 egg, pasture-raised and lightly beaten
• 1/2 cup panko breadcrumbs
• 2 cups vegetable oil, for frying
• 1/2 cup tamarind pulp
• 1/4 cup water
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1 garlic clove, minced

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, palm sugar, kaffir lime leaves, green beans, and the lightly beaten egg. Mix thoroughly until all ingredients are well incorporated.
2. Gradually add the panko breadcrumbs to the mixture, stirring until the mixture becomes firm enough to shape into cakes.
3. Shape the mixture into small, flat cakes, about 2 inches in diameter and 1/2 inch thick.
4. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F. Carefully fry the fish cakes in batches, turning once, until golden brown and crispy, about 3-4 minutes per side. Tip: Ensure the oil is at the correct temperature to prevent the cakes from absorbing too much oil.
5. Remove the fish cakes from the oil and drain on paper towels to remove excess oil.
6. For the tamarind sauce, combine the tamarind pulp, water, brown sugar, fish sauce, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Tip: Strain the sauce for a smoother consistency.
7. Serve the fish cakes hot with the tamarind sauce on the side for dipping. Tip: Garnish with additional sliced kaffir lime leaves for an extra burst of flavor and color.

Vibrant in flavor and texture, these Thai Fish Cakes are a testament to the balance of sweet, sour, and spicy. The crispy exterior gives way to a tender, herb-infused center, while the tamarind sauce adds a delightful tangy contrast. Consider serving them atop a bed of fresh greens for a light, yet satisfying meal.

Thai Fish Cakes with Red Curry Paste

Creating Thai Fish Cakes with Red Curry Paste is an exciting way to bring the vibrant flavors of Thailand into your kitchen. Crafting these cakes involves a blend of fresh ingredients and aromatic spices, promising a dish that’s both flavorful and satisfying.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup coconut milk
• 1/4 cup green beans, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, sugar, and coconut milk. Mix until the ingredients are thoroughly incorporated.
2. Add the chopped green beans, cilantro, and lightly beaten egg to the mixture. Stir to combine evenly.
3. Gently fold in the panko breadcrumbs until the mixture holds together. Tip: The mixture should be moist but not wet; adjust with more breadcrumbs if necessary.
4. Divide the mixture into 8 equal portions. Shape each portion into a small patty, about 1/2 inch thick.
5. Heat the vegetable oil in a large skillet over medium heat (350°F). Once hot, add the fish cakes in batches, ensuring they are not overcrowded.
6. Fry each side for 3-4 minutes, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they need time to form a crust.
7. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while frying the remaining batches.

Perfectly cooked Thai Fish Cakes with Red Curry Paste boast a crispy exterior with a tender, flavorful interior. Serve them with a side of sweet chili sauce for dipping, or slice them into strips to top a fresh green salad for a light yet satisfying meal.

Thai Fish Cakes with Ginger and Garlic

Begin your culinary journey with these aromatic Thai Fish Cakes, a perfect blend of ginger and garlic that promises to delight your palate. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 egg, pasture-raised and lightly beaten
• 2 tbsp cilantro, finely chopped
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1/2 cup green beans, finely sliced
• 1/4 cup coconut oil, for frying

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, palm sugar, and beaten egg. Mix thoroughly until the mixture is homogenous.
2. Add the cilantro, grated ginger, minced garlic, and sliced green beans to the bowl. Fold these ingredients into the fish mixture until evenly distributed.
3. Heat the coconut oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
4. Form the fish mixture into small patties, about 2 inches in diameter, and carefully place them into the hot oil. Fry in batches to avoid overcrowding the skillet.
5. Cook each patty for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently to prevent breaking.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.

Light and flavorful, these Thai Fish Cakes offer a crispy exterior with a tender, aromatic interior. Serve them with a side of sweet chili sauce for dipping or atop a fresh salad for a complete meal.

Thai Fish Cakes with Coriander and Cumin

Mastering the art of Thai cuisine starts with simple yet flavorful dishes like these fish cakes, infused with the aromatic duo of coriander and cumin, perfect for a weeknight dinner or a festive appetizer.

Ingredients

• 1 lb fresh white fish fillets, finely minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/4 cup fresh coriander leaves, finely chopped
• 1 tsp ground cumin
• 1 pasture-raised egg, lightly beaten
• 2 tbsp coconut milk
• 1/2 cup green beans, finely diced
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the minced fish, red curry paste, fish sauce, palm sugar, coriander, and cumin. Mix thoroughly until the ingredients are evenly distributed.
2. Add the lightly beaten egg and coconut milk to the mixture, stirring until the mixture becomes sticky and cohesive.
3. Gently fold in the finely diced green beans, ensuring they are evenly distributed throughout the mixture.
4. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F, using a cooking thermometer for accuracy.
5. With wet hands, form the fish mixture into small patties, about 2 inches in diameter, and carefully place them into the hot oil.
6. Fry the fish cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
7. Remove the fish cakes from the oil and drain them on a paper towel-lined plate to absorb any excess oil.

Relish the contrast of the crispy exterior against the tender, flavorful interior of these Thai fish cakes. Serve them with a side of sweet chili sauce for dipping or atop a fresh salad for a light, yet satisfying meal.

Conclusion

These 14 Spicy Thai Fish Cakes offer a delicious journey into the heart of Thai cuisine, perfect for home cooks looking to spice up their meal rotation. Try these recipes to bring a burst of flavor to your table, and don’t forget to share your favorites in the comments or pin this article on Pinterest for your next culinary adventure!