Thai Fish Cakes
Thai Fish Cakes blend up in the food processor and cook in 5 minutes. Serve with a slightly exotic 4 ingredient sauce to please kids and adults.
I just rediscovered a long lost recipe. It’s almost as much fun as meeting an old friend!
Thai Fish Cakes
Back in my Corporate Mom days, this recipe for Thai Fish Cakes was a staple. It comes together quickly into a mild but tasty entree that pleases both kids and adults. Add a slightly exotic sauce (with only four ingredients) and you have a winner!
Yes, back then, I even had a (part time) nanny. Perhaps because she was the one to cook this, when I converted to Stay at Home Mom, it disappeared from our dinner table.
Thai Fish Cakes with asparagus and homemade bread
Even though I have more time today, it’s nice to have entrees that come together in a snap. Just blend in a food processor, form into patties, then fry in the slightest bit of oil. The original recipe came from a 2007 Woman’s Day (not online) and was open to either a whitefish or salmon. I have been hesitant to challenge this with the more robust salmon flavor but if you decide to try that, let me know.
Thai Fish Cake Flavorings
Quickly fry fish patties
I’ve long had eating more fish as a dietary goal. So last year I joined a Community Supported Fishery–fish delivered from Alaska right to my doorstep! One of their “catches” included Rockfish, a mild, white fish, that is sustainably harvested in Alaska.
Looks like Thai Fish Cakes are back on the menu!
Serving Thai Fish Cakes
Isn’t it nice to rediscover old friends?
- • 4 tablespoon lime juice
- • 1 tablespoon low sodium soy sauce
- • 1 tablespoon sugar
- • 1⁄4 tsp red pepper flakes
- • 1⁄2 medium red bell pepper
- • 1⁄3 cup packed fresh cilantro (or basil)
- • 1 clove garlic
- • 1 slice (1⁄2 in. thick) fresh ginger
- • 2 teaspoon red curry paste or curry powder
- • zest from 1 lime
- • 1 teaspoon sugar
- • 1 tablespoon minced red onion
- • 1 1⁄2 pound skinned mild fish fillet, cut in chunks (I used Alaskan Rockfish)
- • 1 tablespoon olive oil
- To prepare sauce: Stir all ingredients in a small bowl until well blended.
- To prepare fish cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
- Shape fish mixture into small patties. Fish cakes may be cooked immediately or refrigerated, loosely covered, up to 4 hours.
- Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes 2 minutes on each side, or until just cooked through. Remove to serving platter and drizzle with Sweet & Sour Sauce.
I have never made fish cake…but afters seeing this recipe I am very tempted to give a try…they sure looks delicious!
Thanks for the inspiration Inger.
Have a wonderful week 🙂
Oh my gosh, these look delicious! I know that all three of my kids would devour them. I am making them this week, thank you!
I always worry about fish with kids but mine were pretty picky (okay 2 out of 3) and this went over well. Enjoy!
i love thai flavors, though i’ve never had them quite like this! what pretty and delicious little patties! 🙂
Thanks Grace! Yes, I find I am using Thai flavors more and more!
Saving this one. Love the flavors.
It’s pretty quick too Tammy, and I know you’re very busy now!
That Community Supported Fishery sounds great! It doesn’t get much better than Alaskan fish straight to your doorsteps. The fish cakes look so good, Inger! I love the Thai flavors! I need to try doing this instead of my same old same old.
I know how that goes. I am about to start looking to go beyond the same old same old for salmon right now.
I rarely ever cook fish, but this does look good!
This is definitely not a “fishy” fish dish!
I’d do well to add more fish to my menu, too. This is a delicious way of doing just that!
I love that fish are so delicious and still good for you Beth! Seems too good to be true sometimes!
I love fish cakes and these look amazing !
I have to make that. Mi daugther is a vegetarian but only eat fish !!
When my sister was vegetarian she ate fish too. Really does make life easier (and fish are sooo good!)
What an enticing fish cake recipe, Inger. Love every tasty ingreidnt! Yes, long lost friendships are always worthy of rekindling:)
I too am going to have to look into that Community Supported Fishery. I’m getting pretty frustrated with the choice of fish here in PA.
Thanks for sharing, Inger…Glad you are now a stay at home Mom:)
You know I know these guys are just in the Midwest–but I would think they can’t be the only people doing this! I had a couple really bad store bought fish experiences which put me over the edge for this.
This looks really tasty! I’ll have to look into that Community Supported Fishery – that sounds very interesting (and I’m always for good food that gets delivered to my door)!
With the CSAs it was always see veggie, eat veggie. Now it’s see fish, eat fish too!
I am thinking this will be the perfect use of some cod I have in the freezer brought down from Alaska. Yay! Thai fish cakes for dinner!
Gotta love fish in the freezer brought down from Alaska, don’t you David!
These were fantastic, Inger, although I must admit to adding an egg and some breadcrumbs, as mine would not form patties! (User error, I am sure!) The flavors in this were incredible! Thank you so much!
They are definitely loose patties David and I considered the egg and breadcrumb solution myself. In the end they flipped okay–I would hate to have to say the nanny could do something I couldn’t 😉 Glad you enjoyed!