Thai Fish Cakes

By September 11, 2017June 29th, 2020Seafood

These truly are The Best Thai Fish Cakes, so delicious



Prep time

10 Minutes

Cooking time

10 Minutes


  • 125g-150g white fish fillet
  • 1 heaped teaspoon red curry paste
  • pinch sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon egg white (frozen)
  • 6 (50g) green beans, thinly sliced
  • 2 large kaffir lime leaves, finely chopped
  • *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

Optional extras to suit taste

  • dash fish sauce
  • pinch sugar
  • dash Sriracha sauce

Garnish with coriander sprigs


  • Preheat oven 180º
  • 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
  • Spray small muffin tins with oil
  • Divide the fish mixture evenly into 6 muffin tins
  • Cook in oven for 10 minutes
  • Meanwhile make the dipping sauce
  • Combine all ingredients except extras, taste and adjust with optional extras to suit your taste buds
  • Serve fish cakes with dipping sauce and garnish with coriander sprigs


I buy the carton of egg whites and freeze them in 1 tablespoon ice cubes to use when you need half an egg for a recipe. It works for me.

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