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Thai Fish Cakes

Fish Cakes:
1 pound sea bass fillet , cut into 1-inch pieces
2.6 ounces red curry paste
2 large egg whites
1 tablespoon fish sauce (or soy sauce if you don’t like fish sauce)
1 tablespoon sugar
1 cup thinly sliced green beans
Vegetable oil for frying and lime wedges for serving
Dipping sauce:
1/2 cup Thai sweet chili sauce (store bought)
1 cup seeded cucumber , chopped
2 tablespoons roasted peanuts, chopped
2 tablespoons cilantro , minced
1 teaspoon fish sauce

Fish cake:
Combine the fish, curry paste, egg whites, fish sauce, and sugar in a food processor. Pulse a few times, to mix until it forms a smooth, thick, and sticky paste, 2 minutes or so. Once finished, poke the fish paste with a spoon. It should be firm, elastic, and springy. Transfer the fish paste into a big bowl.
Fold the green beans into the paste using a spatula.
Heat 1/2-inch oil in a small deep pot over medium heat until hot
Work on the fish cakes in batches. Use a cookie scoop to transfer a ball of 2 tablespoons of fish paste onto an oiled spatula. Then use the back of another spatula or a large spoon to flatten the ball into a 1/4-inch (1/2-cm) thick disc. Gently slide the fish cake into the pan. Fry until the bottom side turns golden, about 30 to 40 seconds. Flip and cook the other side until golden. The whole process should take about 1 minute. (*Footnote 5) To test for doneness, transfer a fish cake onto a plate and poke it with a toothpick. You should feel the bouncy resistance and the toothpick should come out clean.
Mix all the sauce ingredients in a small bowl right before serving. Serve the hot fish cake with dipping sauce as an appetizer, or serve them on top of rice or noodles as a main. Enjoy!
You can store the cooked fish cakes in the fridge for a couple days, or in the freezer for up to 3 months.
Note: do not refrigerate the uncooked fish paste. Fried fish cakes made from day-old fish paste results in a tough and grainy texture.

Coastal Fisherman Merch
CF Merch



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