Thai Fish Cakes



This is a weekly dinner staple in my house. Full of Thai flavor and freshness. I know that they may seem like a mission to make but I assure you that it is simple and easy. You will need a food processor or something similar to cut and blend the fish and other ingredients together.

I adore Thai food and certainly have a weak spot for it; the tastes are always clean, simple, fresh and very delicious.

Most of our weekly dinners are carb free, so I have not included breadcrumbs or egg in this recipe. Surprising it works very well and the cakes hold together perfectly.

These Thai fish cakes have a gentle chilli heat from the Thai curry paste and all the flavors associated with Thai food. Coriander, lime, spring onions and lemongrass to name a few. A bite into the cake reveals flakes of gorgeous white fish with jewels of fresh coriander and spring onion for crunch. I like to serve them with a lime leaf cream cheese or a minted yogurt and a bursting with Thai goodness carrot and red cabbage slaw. I adore healthy food and these fish cakes tick all the health and flavor boxes. If you don’t want to use fish, then chicken breasts work just as well.



Serves 4

Ingredients –

  •  600g of frozen box hake – skin off
  • ¼ cup of finely sliced spring onions
  • ¼ cup of chopped coriander
  • 1tbs of Matsaman curry paste or any Thai curry paste you like – (see picture below)
  • ½ tsp. salt
  • ½ tsp. pepper
  • Zest of 1 lemon


Recipe –

  • Defrost the fish
  • Place the fish in a food processor and pulse about 4 times – do not over pulse
  • Add the curry paste, coriander, spring onion, salt, pepper and lemon zest
  • Pulse briefly until just combined.

Processed with Moldiv

  • Roll into balls – whatever size you like and flatten into a cake shape
  • Place on a tray, cover and refrigerate for at least 30 minutes


  • Fry in a little olive oil until slightly browned and crispy on both sides and until cooked through.
  • Squeeze some lemon on top and serve immediately


Dee’s notes –

If you do find the mixture too wet then add a small handful of bread crumbs or flour.

I like to make the mixture and fry a small piece to taste and check the seasoning.

Sprinkle toasted sesame seeds over for a nice crunch.

Add fresh chilli for an extra bite.

You can use fresh fish as well.




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