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    Home - Recipes - Appetizers

    Thai Fish Cakes

    Jun 4, 2020 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 10 Comments

    379 shares
    Jump to Recipe

    Seasoned with red Thai curry paste, ginger, cilantro and lime, these Thai fish cakes are full of bright flavour.  Try them as a starter, or serve with a salad for a light and healthy meal.

    A top down view of Thai fish cakes on a plate with tartar sauce.

    I do really love fish cakes, but sometimes I can find them a bit lacking in the flavour department. If you feel the same and are looking for something with a little more zing to them - these Thai fish cakes are totally for you.

    Southeast Asian flavours are some of my favourites to cook with - especially when it comes to seafood. The balance of spice and citrus is such a great pairing, and I love the fresh and bright flavour they add to any dish.

    These fish cakes are seasoned with red Thai curry paste, fresh ginger, fresh lime and cilantro. It gives them just a kick of spice with a hint of citrus and lemongrass flavour and a hint of ginger.

    How to make Thai fish cakes

    This recipe is really easy to put together especially if you already have leftover cooked fish on hand.

    Simply flake up the fish and place into a medium sized bowl then add the egg, green onion, red curry paste, cilantro, mayo, ginger, lime juice and zest.

    Flaked fish, curry paste, onion, cilantro and ginger in a bowl.

    Give everything a good mix to make sure that the curry paste gets distributed evenly.

    Fish cake mixture in a bowl before adding the breadcrumbs.

    Then mix in the panko bread crumbs.

    Divide the mixture into 4 equal pieces, then roll each piece into a large ball before flattening into a patty shape.

    Add a bit of oil to a non-stick skillet and heat over medium heat.

    When the oil is heated, add the fish cakes to the skillet.

    thai fish cakes cooking in a skillet

    Cook the fish cakes for 3-4 minutes per side then serve with the Thai style tartar sauce.

    A side view of Thai fish cakes on a plate with tartar sauce.

    Helpful Info

    For the BEST flavoured Thai fish cakes you will want to start with a great Thai curry paste. I use Mae Ploy and the flavour of it is unbelievable.

    If you are cooking your fish just before you make your fishcakes, give it time to cool before adding the rest of the fish cake ingredients.

    If you find that the mixture is not holding together when trying to form a patty, add a little more mayo until the patties hold together.

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    MORE RECIPES YOU’LL LOVE!

    If you like these Thai fish cakes, you might want to check out some of our other awesome Southeast Asian inspired recipes:

    • Rainbow Thai Noodle Salad
    • Vegetable Pad Thai
    • Thai Red Curry Tofu
    • Vietnamese Shrimp Salad

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a top down view of a plate of Thai fish cakes on a table.
    Print Recipe
    5 from 8 votes

    Thai Fish Cakes

    Pan fried fish cakes flavoured with Thai curry paste, ginger, lime and cilantro
    Prep Time5 mins
    Cook Time10 mins
    Course: Appetizer, Main Course
    Cuisine: Thai
    Servings: 4 fish cakes
    Calories: 364kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    Fish Cakes

    • 1 pound basa fillets - cooked and flaked
    • 3 green onion - diced
    • 1 egg
    • 3⁄4 cup panko breadcrumbs
    • 1⁄2 Tablespoon red curry paste
    • 2-3 Tablespoons minced cilantro
    • 2 Tablespoons mayonnaise
    • 1 teaspoon minced fresh ginger
    • 1⁄2 lime (juice and zest)

    Tartar sauce

    • 4 Tablespoons mayonnaise
    • 1.5 teaspoons capers - minced
    • 1⁄4 lime (juice and zest)
    • 1 Tablespoon minced green onion
    • salt & pepper

    Instructions

    • Flake the fish and put into a medium sized bowl.
    • Add the egg, mayo, red curry paste, cilantro, green onion, lime juice and zest of lime, and ginger.
    • Mix well, then stir in the breadcrumbs.
    • Divide the mixture into 4 equal pieces, then roll each piece into a ball then flatten into a patty shape.
    • Heat a large skillet to medium heat, then add a bit of oil to the pan.
    • When the pan is hot, add the fish cakes and cook for 3-4 minutes on each side.
    • To make the tartar sauce, mix together the mayo, minced capers, lime zest and lime juice, and minced green onion then season with sea salt and pepper.

    Notes

    • For the BEST flavoured Thai fish cakes you will want to start with a great Thai curry paste. I use Mae Ploy and the flavour of it is unbelievable.
    • If you are cooking your fish just before you make your fishcakes, give it time to cool before adding the rest of the fish cake ingredients.
    • If you find that the mixture is not holding together when trying to form a patty, add a little more mayo until the patties hold together.

    Nutrition

    Calories: 364kcalCarbohydrates: 31gProtein: 25gFat: 19gSaturated Fat: 3gTrans Fat: 1gCholesterol: 99mgSodium: 319mgPotassium: 751mgFiber: 7gSugar: 5gVitamin A: 636IUVitamin C: 63mgCalcium: 125mgIron: 3mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Lizet says

      June 04, 2020 at 5:24 pm

      Thanks for suggesting a brand of Thai Curry. I've been trying different ones, but they lack in flavor. I'll give Mae Ploy a try with this recipe.
      This is going to be a great dish to make for partys, as I can get a lot done the day before and just bring it all together, cook and serve.
      Looking forward to trying it.

      Reply
      • Courtney says

        June 08, 2020 at 8:56 pm

        I hope you get a chance to, and definitely keep your eye out for the Mae Ploy - it will not disappoint!

        Reply
    2. Alex says

      June 05, 2020 at 2:06 am

      I love Thai flavours, and these fish cakes are superb. I am a huge Mae Ploy fan also, and love the flavour they give to dishes.
      Will be making these regularly, for sure! Delicious.

      Reply
      • Courtney says

        June 08, 2020 at 8:55 pm

        Thank you!! I am happy to hear your a fan of Mae Ploy as well! I have been obsessed with their curry pastes for years now!

        Reply
    3. Karen says

      June 12, 2020 at 1:08 am

      Can not wait to try this! It sounds absolutely delicious!

      Reply
      • Courtney says

        June 12, 2020 at 1:20 pm

        Thank you so much!

        Reply
    4. Anita says

      July 22, 2020 at 9:03 pm

      We love these! Always order a plate or two whenever we have the chance to go to a Thai restaurant. Thanks for sharing this wonderful recipe.

      Reply
    5. Haley D. Williams says

      July 22, 2020 at 9:13 pm

      There is so much flavor in these fish cakes. I couldn't believe how easy they were to make! Thanks!

      Reply
    6. Carrie Robinson says

      July 22, 2020 at 9:35 pm

      These do sound super flavorful! I bet they are delicious. 🙂

      Reply
    7. Emily says

      July 22, 2020 at 11:38 pm

      These Thai fish cakes are so delicious! Amazing flavor and a great recipe to make while we are staying at home these days for Covid!

      Reply

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