Try Our Zesty Thai Fish Cakes Recipe: Authentic Flavors Made Simple

Crispy and fragrant thai fish cakes burst with southeast asian flavors that dance across your palate.

Delicate seafood mingles with aromatic herbs in this classic street food favorite.

Local markets inspire these delectable morsels packed with zesty chili and fresh kaffir lime.

Blending tender white fish with carefully selected spices creates a remarkable texture that surprises and delights.

Each bite promises a journey through bangkok’s vibrant culinary landscape.

Skilled home cooks can easily master this delightful dish that brings restaurant-quality appetizers directly to your kitchen.

You’ll love how simple ingredients transform into an extraordinary meal that sparks conversation and satisfies adventurous taste buds.

How To Store Rick Stein Thai Fish Cakes The Right Way

• Store leftover fish cakes in an airtight container for up to 3 days, separating layers with parchment paper to prevent sticking.
• Wrap individual fish cakes tightly in plastic wrap, then place in a freezer bag. Keep frozen for up to 1 month.
• Preheat oven to 375°F. Place fish cakes on a baking sheet and warm for 8-10 minutes, turning once halfway through to ensure even heating.
• Warm a non-stick skillet over medium heat with a touch of oil. Cook fish cakes for 2-3 minutes per side until crispy and heated through.

Rick Stein Thai Fish Cakes Questions Answered

• What type of fish works best for Thai fish cakes?

White fish like cod, haddock, or tilapia are ideal because they’re mild, flaky, and hold together well when mixed with other ingredients.

• Can I make these fish cakes gluten-free?

Yes, simply use gluten-free rice flour or cornstarch instead of regular flour to ensure the recipe is gluten-free friendly.

• How do I know if the fish cakes are fully cooked?

The fish cakes should be golden brown on the outside and feel firm when pressed. Internal temperature should reach 145°F to ensure they’re properly cooked through.

• Is it necessary to use fresh green beans?

Fresh green beans provide better texture and crunch, but frozen green beans can work as a quick alternative if fresh aren’t available.

Why Rick Stein Thai Fish Cakes Are Crowd-Pleasers

• Craft Authentic Thai Flavors: Dive into a culinary adventure that brings the vibrant tastes of Thailand right to your kitchen with minimal ingredients and simple techniques.
• Master Quick Protein Perfection: Transform fresh fish into crispy, golden-brown cakes packed with zesty herbs and spices that guarantee a restaurant-quality meal at home.
• Customize Your Comfort: Easily adapt the recipe by switching fish types or adjusting spice levels to match your family's preferences, making it a versatile dinner option for everyone.
• Impress Without Stress: Create a gourmet-style dish that looks sophisticated but requires basic cooking skills, perfect for weeknight dinners or casual entertaining with friends.

What’s Inside Rick Stein Thai Fish Cakes

• White Fish: A mild, flaky fish that serves as the primary base for the Thai fish cakes.

• Egg: Helps bind the fish cake mixture together and provides structure.
• Rice Flour: Adds crispness and helps hold the fish cakes together during cooking.

• Curry Paste, Lime Juice, Fish Sauce, Cilantro: These ingredients create a complex, authentic Thai flavor profile that brings depth and zestiness to the fish cakes.

• Green Beans: Adds texture and a fresh, crisp element to the fish cakes.

• Cooking Oil: Provides the medium for frying the fish cakes to a golden, crispy exterior.

How To Make Rick Stein Thai Fish Cakes Easily

Step 1: Whip Up a Flavor-Packed Fish Mixture

In a food processor, combine white fish fillets, zesty red curry paste, a cracked egg, tangy lime juice, salty fish sauce, and chopped fresh cilantro. Pulse these ingredients until they transform into a smooth, well-blended paste that’s bursting with aromatic Thai flavors.

Step 2: Create the Perfect Binding Base

• Finely chopped green beans
• Rice flour

Mix the ingredients carefully to ensure an even distribution, which will help hold the fish cakes together and provide a delightful texture.

Step 3: Shape Delectable Fish Cake Patties

Using your hands, form the mixture into small, round patties approximately one centimeter thick. Make sure the edges are smooth and compact to prevent them from falling apart during cooking.

Step 4: Sizzle to Golden Perfection

Heat vegetable oil in a large skillet over medium-high heat. Carefully place the fish cake patties into the hot oil, allowing them to cook and develop a beautiful golden-brown crust.

Step 5: Achieve Crispy Exterior

Fry each side of the patties for about two minutes, watching for a rich, crispy exterior. The fish cakes should turn a gorgeous golden color and become firm to the touch.

Step 6: Prepare for Serving

Remove the fish cakes from the oil and let them drain on paper towels to remove excess oil. Arrange on a serving plate and accompany with a zesty dipping sauce and fresh lime wedges for squeezing.

Best Tips For Rick Stein Thai Fish Cakes

• Select Fresh Fish: Choose firm white fish like cod or snapper for best texture and flavor in Thai fish cakes.
• Perfect Paste Consistency: Mix ingredients until smooth but slightly chunky to maintain authentic Thai street food feel.
• Control Oil Temperature: Keep oil at medium-high (around 350°F) to ensure crispy exterior without burning the delicate fish patties.
• Adjust Spice Level: Modify curry paste quantity to increase or decrease heat according to personal preference and tolerance.
• Make Ahead Friendly: Prepare fish cake mixture in advance and refrigerate for up to 24 hours before cooking for convenient meal prep.

Different Ways To Make Rick Stein Thai Fish Cakes

• Vegetarian Fish Cake Swap: Replace fish with mashed chickpeas or tofu, maintaining the same spice blend and cooking method for a plant-based alternative.
• Gluten-Free Version: Use cornstarch instead of rice flour to create crispy cakes while keeping the recipe celiac-friendly.
• Low-Carb Option: Substitute rice flour with almond flour and serve over mixed greens instead of traditional accompaniments for a lighter meal.
• Spicy Seafood Variation: Add chopped shrimp or scallops to the fish mixture for a more complex protein profile and extra oceanic flavor.

Perfect Pairings For Rick Stein Thai Fish Cakes

• Pair Zesty Thai Dipping Sauce: Create a tangy cucumber-chili sauce that complements the fish cakes' spicy profile, balancing heat with cool freshness.
• Select Crisp White Wine: Choose a Sauvignon Blanc or Riesling with bright acidity to cut through the richness of the fried fish cakes and enhance their delicate flavors.
• Match Light Thai Beer: Grab a Singha or Chang beer that provides a clean, refreshing counterpoint to the spicy and savory fish cake, cleansing the palate between bites.
• Serve Fresh Herb Salad: Prepare a quick side salad with mint, cilantro, and Thai basil to add brightness and herbal notes that echo the cakes' aromatic ingredients.

Thai Fish Cakes Recipe

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4.8 from 21 reviews

• Total Time: 14 minutes
• Yield: 4 1x

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Description

Delightful Thai Fish Cakes bring spicy Southeast Asian flavors dancing across your plate with fresh herbs and zesty seasonings. Crispy outside and tender inside, these cakes offer seafood lovers a perfect balance of traditional Thai street food excitement and home-cooked comfort you’ll crave again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 grams (17.6 ounces) white fish fillets
• 3 tablespoons red curry paste
• 1 egg

Binding and Seasoning Ingredients:

• 1/4 cup rice flour or cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

Herbs and Optional Ingredients:

• 1 tablespoon chopped cilantro
• 6 green beans, finely chopped

Cooking Ingredient:

• 46 tablespoons oil for frying

Serving Accompaniments:

• sweet chilli sauce
• lime wedges
• coriander

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Instructions

1. Pulse white fish fillets, red curry paste, egg, lime juice, fish sauce, and chopped cilantro in a food processor until uniformly combined and smooth.
2. Gently fold chopped green beans and rice flour into the fish mixture, ensuring even distribution and creating a cohesive texture.
3. Using moistened hands, carefully form the mixture into compact circular patties approximately 1 centimeter thick, preventing the delicate mixture from sticking to your palms.
4. Heat vegetable oil in a large skillet over medium-high heat, reaching approximately 350°F, which creates the ideal environment for crispy exterior and tender interior.
5. Carefully place prepared fish cakes into the hot oil, maintaining sufficient space between each patty to prevent overcrowding and ensure even browning.
6. Cook each side for 2 minutes, watching for a rich golden-brown color that indicates a perfectly crisp exterior and fully cooked interior.
7. Transfer cooked fish cakes onto absorbent paper towels to remove excess oil and preserve their crispness.
8. Serve immediately with a zesty dipping sauce and fresh lime wedges, enhancing the vibrant Thai-inspired flavors and providing a complementary citrus brightness.

Notes

• Check fish freshness for the best flavor and texture in your Thai fish cakes.
• Use white fish like cod or snapper for a tender, flaky result that blends smoothly.
• Add extra rice flour if mixture seems too wet, ensuring patties hold their shape during frying.
• For gluten-free option, confirm curry paste and fish sauce are certified gluten-free before preparing.

• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 283 kcal
• Sugar: 1 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 55 mg