Thai Fish Cakes with Sweet Chilli Sauce

Thai Fish Cakes with Sweet Chilli Sauce

These Thai Fish Cakes are crispy, flavorful, and packed with fresh herbs and spices. Serve them with a tangy Thai Sweet Chilli Sauce for a perfect appetizer or snack.

Print Pin

Ingrediant: Seafood

Course: Appetizer, Snack

Cuisine: Thai

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 280kcal

Equipment

Food Processor
Skillet
Paper Towels
Bowl

Ingredients

For the Fish Cakes

500 g white fish fillets (cod, tilapia, or haddock)
1 tbsp red curry paste
1 egg
1 tbsp fish sauce
1 tbsp cornflour
2 tbsp fresh cilantro chopped
2 kaffir lime leaves finely chopped (optional)
1 red chili finely chopped (optional for extra spice)
1 spring onion finely chopped
vegetable oil for frying

For the Thai Sweet Chilli Sauce

1/2 cup sweet chilli sauce (store-bought or homemade)
1 tbsp lime juice
1 tsp fish sauce
1 tsp sesame seeds (optional for garnish)

Instructions

In a food processor, combine the fish fillets, red curry paste, egg, fish sauce, cornflour, and chopped cilantro. Blend until smooth and well combined. Transfer the mixture to a bowl and stir in the chopped spring onion, kaffir lime leaves, and red chili (if using).
Wet your hands to prevent sticking, and shape the fish mixture into small patties, about 2 inches in diameter.
Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, mix the sweet chilli sauce, lime juice, and fish sauce. Stir well.
Serve the fish cakes with the Thai sweet chilli sauce on the side, garnished with sesame seeds if desired.

Notes

Add more red curry paste or chopped chili for extra heat. Use rice flour for a gluten-free option, or substitute fish with tofu or chickpeas for a vegan version.

Nutrition