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.




20 min


25 min


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