Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Paste
Fold
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; blender; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Blend · About 8 min
- Blend 500 g white fish, boneless, 1 egg, 30 g red curry paste, 15 ml fish sauce, 10 g sugar until sticky and smooth.
Check: Look for this result: sticky and smooth.
Shape · About 8 min
- Fold in 100 g green beans, finely sliced, 4 makrut lime leaves, finely shredded; form 12 small flat cakes with damp hands.
Fry · About 4 min
- Heat 120 ml neutral oil over medium heat. Shallow-fry in batches 3–4 minutes per side until centres reach 71°C / 160°F. Drain on a rack.
Check: Look for this result: centres reach 71°C / 160°F.
Tips
- A sticky fish paste holds the cakes together.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use salmon for a richer fish cake.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Thai Fish Cakes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Thai Fish Cakes?
A sticky fish paste holds the cakes together.
What can I substitute in Thai Fish Cakes?
Use salmon for a richer fish cake.
Can I prepare Thai Fish Cakes ahead?
Prepare the measured ingredients for Thai Fish Cakes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
