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

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

Ingredients

Quickly fry fish patties

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?

Thai Fish Cakes

Thai Fish Cakes blend up in the food processor and cook in 5 minutes. Add a slightly exotic 4 ingredient sauce to please kids and adults.
Author: Inger
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Thai
Servings 4
Calories 263 kcal

Ingredients
  

Sweet & Sour Sauce

  • 4 Tablespoon lime juice
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon sugar
  • 1/4 teaspoon red pepper flakes

Fish Cakes

  • 1/2 medium red bell pepper
  • 1/3 cup packed fresh cilantro or basil
  • 1 clove garlic
  • 12 inch ginger slice 1⁄2 in. thick fresh ginger
  • 2 teaspoons 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

Instructions
 

  • 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.

Nutrition

Calories: 263kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

23 thoughts on “Thai Fish Cakes

  1. Juliana

    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 🙂

  2. Angela

    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!

    1. Inger Post author

      I always worry about fish with kids but mine were pretty picky (okay 2 out of 3) and this went over well. Enjoy!

  3. Thao @ In Good Flavor

    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.

    1. Inger Post author

      I know how that goes. I am about to start looking to go beyond the same old same old for salmon right now.

    1. Inger Post author

      I love that fish are so delicious and still good for you Beth! Seems too good to be true sometimes!

    1. Inger Post author

      When my sister was vegetarian she ate fish too. Really does make life easier (and fish are sooo good!)

  4. Louise

    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:)

    1. Inger Post author

      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.

  5. Lynn

    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)!

    1. Inger Post author

      With the CSAs it was always see veggie, eat veggie. Now it’s see fish, eat fish too!

  6. David

    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!

      1. 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!

        1. Inger Post author

          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!

5 from 1 vote (1 rating without comment)

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