Thai Fish Cakes

image :  Thai Fish Cakes


  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 1/3 cup finely chopped seeded cucumber
  • 3 tablespoons finely chopped toasted peanuts
  • 1 teaspoon fish sauce
  • 1 small red chili, finely sliced

  • 1 1/2 lbs (750g) firm white fish fillets (such as halibut, snapper, basa), chopped
  • 3 tablespoons red curry paste
  • 3 kaffir lime leaves, torn
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fish sauce
  • 1 egg
  • 2 tablespoons cornstarch
  • 1/2 cup finely sliced green beans
  • 1/3 cup finely sliced green onion
  • peanut oil for shallow frying


To make the dipping sauce, combine the vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. Add the remaining ingredients and stir until combined.

To make the fish cakes, put the fish, curry paste, lime leaves, cilantro, fish sauce, egg and cornstarch in a food processor bowl and process until well combined. Spoon into a medium bowl.

Add the beans and onion and stir until well combined. Using wet hands (to make rolling easier), shape rounded tablespoons of the mixture into small patties.

Heat about peanut oil in a large frying pan over medium-high heat. Cook the fish cakes in batches for 2 to 3 minutes each side until golden. Remove to paper towel to drain. Serve with the dipping sauce. Makes about 30.