Thai Fish Cakes with Sweet Chili Dipping Sauce

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Crispy on the outside and springy on the inside, these aromatic Thai fish cakes get their signature flavor from red curry paste, fresh kaffir lime leaves, and chopped green beans folded into a smooth fish paste. Traditionally served as a snack or starter with a tangy cucumber relish and sweet chili sauce, they pair perfectly with an ice-cold beer.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 11 gSugar
• 26 gProtein
• 680 mgSodium
• 480 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish cakes

• 500 g skinless white fish fillets, such as cod, snapper, or tilapia
• 2 tbsp Thai red curry paste
• 1 large egg
• 1 tbsp fish sauce
• 1 tsp palm sugar or light brown sugar
• 1/4 cup green beans, finely diced
• 4 fresh kaffir lime leaves, stacked and very thinly shredded
• 1 tsp finely grated lime zest
• About 1.5 cups neutral vegetable oil, for shallow frying

For the cucumber relish and serving

• 1/2 cup Thai sweet chili sauce
• 1/2 English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 small shallot, very thinly sliced
• Fresh lime wedges, for serving

Directions

1. Pat the fish fillets dry and cut into 1-inch chunks. Add to a food processor and pulse until a smooth, sticky paste forms, scraping down the sides once; the mixture should hold together when pressed.
2. Add the red curry paste, egg, fish sauce, and palm sugar to the fish paste. Pulse just until evenly combined, then transfer to a bowl. Fold in the diced green beans, shredded kaffir lime leaves, and lime zest with a spatula until uniformly distributed.
3. Cover the bowl and chill the mixture for 15 minutes to firm up, which makes shaping easier. Meanwhile, in a small bowl toss the sliced cucumber and shallot with rice vinegar and sugar; set aside to lightly pickle.
4. Wet your hands with cold water and shape the fish mixture into 16 small patties, each about 2 inches wide and 1/2 inch thick. Place the formed patties on a parchment-lined tray.
5. Heat about 1/2 inch of oil in a heavy skillet over medium heat until it reaches 350°F (175°C), or until a small bit of the mixture sizzles immediately when dropped in. Fry the patties in batches of 4 to 5, without crowding, for about 2 minutes per side until deeply golden and cooked through.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining patties, letting the oil return to temperature between batches.
7. Taste the cucumber relish and adjust the sugar or vinegar to balance the tang. Spoon the relish alongside the sweet chili sauce into small serving bowls.
8. Arrange the hot fish cakes on a platter with the dipping sauce, cucumber relish, and lime wedges. Serve immediately while crisp and fragrant.

Cook’s Notes

• Use very fresh, firm white fish for the best springy texture; oily fish like mackerel will make the patties dense and strongly flavored.
• Chill the formed patties for 10 minutes before frying if you have time; this helps them hold their shape in the hot oil.
• Maintain steady oil temperature around 350°F (175°C) so the cakes crisp quickly without absorbing too much oil or browning unevenly.
• For a lighter version, pan-sear the patties in 1 tablespoon of oil over medium heat for about 3 minutes per side until golden and cooked through.
• A squeeze of fresh lime juice over the cooked cakes just before serving brightens all the curry and herb flavors beautifully.

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