Thai Fried Fish Cakes

5.0 from 13 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 12 fish cakes


  • 450 gram (1 lb) white fish fillet, such as swai/dory, catfish, cod, or tilapia.
  • 3 cloves garlic, minced
  • 1 egg
  • 2 teaspoon fish sauce
  • 4 teaspoon Thai red curry paste
  • 1 1/2 teaspoon coconut palm sugar
  • 1/2 teaspoon ground white pepper/black pepper
  • 2 scallions, thinly sliced
  • 1 lemongrass, white part only, minced
  • 3 kaffir lime leaves, finely chopped
  • 4 stalk cilantro, finely chopped (~ 2 tablespoon)


  1. Use a food processor to puree fish fillet, garlic, egg, fish sauce, Thai red curry paste, coconut palm sugar, and ground white pepper into a smooth paste.
  2. Transfer pureed fish paste to a mixing bowl, stir in scallions, lemongrass, kaffir lime leaves, and cilantro until well mixed.
  3. Heat 2 inches of oil for deep frying over medium heat.
  4. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), scoop about 2 tablespoons of fish paste and gently drop into the hot oil to fry. (Note 1)
  5. Fry until the fish cakes turn golden brown. It only takes a very short time to fry the fish cakes, so you must be vigilent not to let the fish cakes becoming too brown. It took me about 1 minute to get the desired doneness.
  6. Remove fried fish cakes from hot oil and drain over a wire rack over a baking tray, or a stainless steel strainer/colander over a mixing bowl.


  • (1) I use a medium cookie scoop per fish cake. You can shape them into patties, or just leave them roundish like what I did.

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