Thai Fishcakes Revised

By February 4, 2020May 16th, 2020Seafood
Thai Fish Cakes Revised by These fish cakes are so yummy, a blend of Thai flavours of fish, red curry paste, fish sauce, egg white, kaffir lime leaves, Sriracha sauce, and green beans molded into small fishcakes cooked in the oven and served with a dipping sauce of chili, lime, and coriander by

The Best Thai Fish Cakes Ever!

Serves 1

(Makes 6)

Prep time

10 Minutes

Cooking time

10 Minutes


  • 150g – 200g white fish fillet
  • 1 heaped teaspoon red curry paste
  • pinch sugar
  • 1 tablespoon fish sauce
  • 1 (60g) egg, white only
  • ¼ cup thinly sliced green beans
  • 1 teaspoon finely chopped kaffir lime leaves,
  • *optional dash Sriracha sauce for extra heat
  • Spray oil

Dipping Sauce

  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon lime juice
  • 1 heaped teaspoon chopped fresh coriander

Garnish with coriander sprigs


  • Preheat oven 180ºC
  • Place the fish in food processor and blend till smooth
  • Add curry paste, sugar, fish sauce, egg white and process for 10 seconds till well combined
  • Place fish mixture into a bowl, stir in beans, kaffir lime leaves and optional Sriracha sauce
  • Divide the fish mixture evenly into 6 portions then place on a lined tray and flatten slightly
  • Cook in oven for 10 minutes
  • Meanwhile make the dipping sauce. Combine all ingredients, taste and adjust to suit your taste buds
  • Serve fish cakes with dipping sauce and garnish with coriander sprigs
  • Enjoy!


  • These can be frozen raw or cooked 

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