Thai Fish Cakes


  • 1 lb of firm white fish fillets (you may substitute 2 6 oz cans of albacore tuna)
  • 4 Kaffir lime leaves, finely shreeded (available at Asian grocerys)
  • 1 tbs Thai basil
  • 2 tbs red curry paste
  • 4 oz green beans, finely sliced
  • 2 scallions, minced
  • oil for shallow frying
  • Cucumber Dipping Sauce:
  • 1 cucumber, peeled, seeded and finely chopped
  • 3 tbs sweet chili sauce
  • 2 tbs rice vinegar
  • 1 tbs fresh cilantro
  • 1 tbs sweet red bell pepper, chopped
  • Add the fish to a food processor and pulse until smooth.
  • Add the lime leaves, basil, curry paste and process for 10 seconds.
  • Transfer to a large bowl, add the beans, red pepper, and scallions and mix well.
  • Wet your hands and form level tablespoons of the mixture into small flat patties.
  • Mix all the sauce ingredients in a bowl.
  • Heat the oil in a saute pan over medium heat.
  • Cook the fish cakes in batches until golden brown on both sides.
  • Drain on paper towels and serve with the dipping sauce.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.