Thai Fish Cakes

Have some delicious Thai experience with these fish cakes – deliciously aromatic and full of amazing flavors with a little kick

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I love fish, but I don’t have that much of fish recipes. When I want to eat fish, it’s either I fry them or I make something like this King Fish in Turmeric and Coconut Milk. I love grilled fish, too, but if I am the one to char-grill them, ‘No, thank you!’.

I am happy that fishΒ can be enjoyed in cake form, too. Uh, chocolate fish cakes? Have you heard of them? Oh! Not that kind of cake? Well, I could not imagine how it must taste. πŸ˜› Fish cakes are boneless, skinless white fish fillet mixed with other ingredients, then formed like patties and fried (or baked).

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These fish cakes are so delicious and aromatic with Thai flavors like nam pla (fish sauce) and red curry paste. The taste is really fantastic! The kitchen was surrounded by such an aromatic smell when I was making these babies. They are good on their own, but they taste fabulous with sweet chili sauce. (especially homemade sweet chili sauce). I kept popping these cakes in my mouth like I am eating cookies! They are that good, I tell you!

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Thai Fish Cakes

  • 450g skinless hammour fillet (or any white fish fillets)
  • 1 tbsp fish sauce
  • 1 large egg
  • 1 tbsp red curry paste
  • 1 red chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized ginger (peeled and finely chopped)
  • A handful of fresh coriander (cilantro), roughly chopped
  • Zest and juice of 1 lime
  • 3-4 spring onions (roughly chopped)
  • Fresh coriander leaves, to garnish
  • Sweet chilliΒ sauce, to serve


  1. Wash and slightly dry the fish fillets. Cut to fit into your food processor. Blitz until smooth (about 5 seconds).
  2. Add in fish sauce, egg, coriander leaves, curry paste, chili, garlic, ginger and zest and juice of 1 lime. Blitz again just until everything is well combined.
  3. Transfer the mixture into a bowl and add in spring onions. Using your clean hands, mix to combine.
  4. Divide the mixture into 12 (or less), shape into balls them slightly flatten.
  5. In a large frying pan with medium heat, add oil and fry fish cakes for about 2 minutes on each side. Transfer cooked fish cakes on a paper-lined plate.
  6. Garnish with fresh coriander leaves and serve with sweet chili sauce.

Source recipe: Thai Fish Cakes by Donal Skehan

I hope you try this recipe and let me know what you think. Hmm, please share with me if you have more fish cakes recipes. I’d love to try them in the future.

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I am bringing these gorgeous fish cakes at Fiesta Friday # 116, co-hosted by Aunt Juju and Cynthia. Of course, we don’t have Fiesta Friday if we don’t have the lovely Angie!

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. πŸ˜€


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I am also sharing these delicious and aromatic fish cakes at

61 thoughts on “Thai Fish Cakes

  1. Wow these look and sound so good! I bet they are perfect with the sweet chilli sauce. Thank you for sharing with #CookBlogShare x

  2. I love fish cakes and I love Thai flavors, so I’m really loving this recipe, it sounds amazing! Thanks for sharing at What’d You Do This Weekend?!

  3. I’ve tried these a couple of times. Very spicy but in a good way; the spices make them very aromatic and mask any fishiness. I wonder if my kids would eat them if I make them, hmm… We’ve been trying to add fish in our diet and lately not succeeding all that much. Maybe we need these fish cakes πŸ˜„πŸ˜„

    1. I am just starting to explore Thai food so this is a good to be one of those “firsts”. πŸ™‚ Thanks a lot for being here, Nadia. x

  4. These look fabulous Jhuls. I make fish cutlets but these look great with the red curry paste and other flavors! I am going to try it!

  5. I LOVE Thai food but it can get expensive to dine out so I love that you shared this recipe with me because Thai fish cakes are one of my favorites when I go out. I;d probably have to make these with shrimp instead of fish though because my siblings aren’t a fan of fish but I’m assuming it would work similarly? I’ve never made my own chili sauce before but learning how to make things myself is so much better than buying it from the store there’s just something that’s so much more rewarding when you make everything yourself don’t you think? Thank you for sharing this at FF!

    1. And that is one the reasons why homemade is better. πŸ˜€ I’ve dined in a Thai resto, too… once or twice, and there foods were really good!! Might have to come back again. Using shrimps is a great idea, too. Sorry for the late reply, Cynthia. Work and life is draining my energy. I hope you are doing good. x

  6. Those Thai fish cakes look amazing Jhuls. I make fish cakes pretty often, but the next time, I’m going to incorporate some of those lovely flavors in mine.

  7. I enjoy seafood cakes a lot as I frequently have salmon and/or crab cakes in the freezer. Now I have a great Thai recipe using fish – sounds delicious Jhuls. Happy Fiesta Friday and I know all of the fish lovers are going to love these cakes with a touch of Thai.

  8. Thai fish cakes are one of my favourite foods ever! I love how they’re almost more like a batter rather than the potato based ones we tend to get in the UK. I’m going to make a few hundred of these at the weekend as once I pop, I can’t stop!

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