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Thai Fish Cakes With Sweet Chili Sauce

Thai Fish Cakes With Sweet Chili Sauce prepared dish

These thai fish cakes are a delightful blend of fresh fish, herbs, and spices, served with a tangy sweet chili sauce. Perfect as an appetizer or a light meal, they are crispy on the outside and tender on the inside.

This recipe is thai style, dinner, scaled for 4 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include red curry paste, fish sauce, lime juice, green beans.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 100 g green beans (finely chopped)
  • 1 large egg
  • 400 g white fish fillets (skinless and boneless)
  • 3 tbsp cornstarch
  • 100 g sweet chili sauce (for serving)
  • 1 cup vegetable oil (for frying)

Instructions

  1. In a food processor, combine the white fish fillets, green beans, red curry paste, fish sauce, lime juice, and egg, and blend until smooth.
  2. Transfer the mixture to a bowl and stir in the cornstarch until well combined.
  3. Heat the vegetable oil in a frying pan over medium heat.
  4. Using your hands, form the fish mixture into small patties, about 2 inches in diameter.
  5. Fry the patties in the hot oil for about 3-4 minutes on each side, or until golden brown and cooked through.
  6. Remove the fish cakes from the oil and drain on paper towels.
  7. Serve the fish cakes hot with sweet chili sauce on the side.

Nutrition (per serving)

  • Calories: 320
  • Protein: 22 g
  • Fat: 18 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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