Thai Green Curry Fish Cakes

Savor the vibrant flavors of Thailand with these Thai Green Curry Fish Cakes. Crispy on the outside, tender inside, they’re bursting with green curry spice, fresh herbs, and flaky fish. Perfect for a quick dinner, these street-food-inspired cakes are served with a tangy dipping sauce for an unforgettable meal.

Why You’ll Love This Recipe

These Thai Green Curry Fish Cakes are a delightful fusion of bold flavors and textures that transport you straight to the bustling streets of Bangkok. The combination of flaky white fish, aromatic green curry paste, and fresh herbs creates a savory, slightly spicy patty that’s crispy on the outside and soft within. They’re surprisingly easy to make, requiring minimal prep time, yet they deliver restaurant-quality taste. Whether you’re hosting a dinner party or craving an exotic weeknight meal, these fish cakes are versatile, crowd-pleasing, and pair perfectly with a zesty cucumber dipping sauce. Plus, they’re customizable to suit your spice level or dietary needs, making them a go-to recipe for any occasion.

Recipe Tips and Tricks

• Chill the Mixture: Refrigerate the fish cake mixture for 20-30 minutes before shaping to make it easier to form patties and enhance flavor.
• Test Fry: Cook a small test patty to check seasoning and adjust salt or curry paste if needed.
• Oil Temperature: Ensure the oil is hot (350°F/175°C) before frying to achieve a crispy exterior without absorbing excess oil.
• Don’t Overmix: Gently combine ingredients to keep the fish texture intact for a tender bite.
• Dipping Sauce: Prepare the dipping sauce ahead to let flavors meld for a more vibrant taste.
• Panko for Crunch: Use panko breadcrumbs for extra crispiness if coating the patties.
• Batch Frying: Fry in small batches to maintain oil temperature and prevent sticking.
• Drain Well: Place fried fish cakes on paper towels to remove excess oil for a lighter result.

Yield: serving 4

Thai Green Curry Fish Cakes

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Crispy Thai Green Curry Fish Cakes with vibrant herbs and spicy curry, served with tangy cucumber dipping sauce for dinner.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

• 1 lb (450g) white fish fillets (cod, haddock, or tilapia), skinless
• 2 tbsp Thai green curry paste
• 2 kaffir lime leaves, finely chopped
• 1 tbsp fish sauce
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil, chopped
• 1 large egg
• 1/2 cup green beans, thinly sliced
• 2 tbsp rice flour
• 1/4 cup panko breadcrumbs (optional, for coating)
• Vegetable oil, for frying

Dipping Sauce:

• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 small cucumber, thinly sliced
• 1 red chili, finely chopped
• 1 tbsp chopped peanuts

Instructions

1. Prepare the Fish: Pat the fish fillets dry with paper towels. In a food processor, pulse the fish until finely chopped but not pasty. You want some texture for tender cakes. Transfer to a large mixing bowl.
2. Mix the Flavor Base: Add the Thai green curry paste, chopped kaffir lime leaves, fish sauce, cilantro, Thai basil, and egg to the fish. Stir gently to combine, ensuring the spices coat the fish evenly.
3. Add Texture: Fold in the sliced green beans and rice flour. The mixture should hold together when pressed. If too wet, add a bit more rice flour, 1 tsp at a time.
4. Chill for Ease: Cover the bowl and refrigerate the mixture for 20 minutes. This firms it up, making it easier to shape and intensifying the flavors.
5. Shape the Cakes: Scoop about 2 tbsp of the mixture and form into small patties, about 2 inches wide and 1/2 inch thick. If desired, lightly coat each patty in panko for extra crunch.
6. Make the Dipping Sauce: In a small bowl, whisk rice vinegar and sugar until dissolved. Add cucumber slices, chopped chili, and peanuts. Set aside to let flavors meld.
7. Heat the Oil: Pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high until shimmering (350°F/175°C). Test with a small piece of mixture—it should sizzle immediately.
8. Fry the Cakes: Fry the patties in batches, 2-3 minutes per side, until golden and crispy. Avoid overcrowding to maintain oil temperature. Transfer to a paper towel-lined plate.
9. Serve Hot: Arrange the fish cakes on a platter with the dipping sauce on the side. Garnish with extra cilantro or Thai basil for a pop of color.
10. Enjoy the Moment: Dig in while the cakes are warm and crispy, dipping generously into the tangy sauce for a true Thai street food experience!

Notes

• Adjust curry paste to taste, as brands vary in intensity. Start with 1 tbsp if sensitive to spice.
• Ensure fish is dry to prevent soggy cakes.
• For uniform cakes, use a cookie scoop to portion the mixture.
• Keep oil temperature consistent to avoid greasy results.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 203Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 84mgSodium 730mgCarbohydrates 21gFiber 2gSugar 9gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• White Fish Fillets: Opt for firm, flaky fish like cod, haddock, or tilapia. Fresh or frozen (thawed) works, but ensure it’s patted dry to avoid excess moisture.
• Thai Green Curry Paste: This is the flavor backbone. Store-bought is convenient, but homemade offers deeper taste. Adjust quantity for spice preference.
• Kaffir Lime Leaves: Finely chopped for citrusy aroma. Substitute with lime zest if unavailable, but leaves are ideal for authenticity.
• Fish Sauce: Adds umami depth. Look for high-quality brands for better flavor; a little goes a long way.
• Fresh Cilantro and Thai Basil: These herbs bring freshness. Thai basil has a slight anise flavor, but regular basil works in a pinch.
• Egg: Acts as a binder to hold the patties together. Use a large, fresh egg for best results.
• Green Beans: Thinly sliced for subtle crunch. Fresh beans are preferred for vibrant color and texture.
• Rice Flour: Helps bind and crisp the cakes. Cornstarch is a good substitute if needed.
• Cucumber Dipping Sauce: Made with rice vinegar, sugar, chili, and cucumber, it balances the richness of the fish cakes.

Variations and Substitutions

• Protein Swap: Replace fish with shrimp, chicken, or tofu for a vegetarian version. Process shrimp or chicken finely for similar texture.
• Spice Level: Use red or yellow curry paste for a different flavor profile. Reduce paste or omit chili in the dipping sauce for milder taste.
• Herb Alternatives: If Thai basil or kaffir lime leaves are unavailable, use regular basil and lime zest, though the flavor will be less authentic.
• Gluten-Free: Ensure fish sauce and curry paste are gluten-free. Rice flour is naturally gluten-free, making this recipe easily adaptable.
• Baking Option: For a lighter version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, though they’ll be less crispy.
• Low-Sodium: Reduce fish sauce and add a splash of lime juice or soy sauce alternative for umami without extra salt.
• Vegan: Use mashed chickpeas or tofu, vegan fish sauce, and flax egg (1 tbsp flaxseed + 3 tbsp water) as binders.

Storage Options

• Refrigerator: Store uncooked fish cake mixture in an airtight container for up to 1 day. Cooked fish cakes keep for 3 days; reheat in a skillet or oven for crispiness.
• Freezer: Shape patties, freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight before frying.
• Dipping Sauce: Store in a sealed jar in the fridge for up to 5 days. Stir before serving as ingredients may settle.

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