Thai fish cakes

These tasty fish cakes are a popular Thai dish that can be made in advance and stored in the refrigerator. They are perfect for entertaining, as they can be cooked indoors or on a barbecue and are easy to pass around at parties.

Thai fish cakes
Low Fat No Fat Asian Cooking
Thai fish cakes


500 g (1 lb) boneless, skinless, firm white fish fillets, cut into chunks
2 tablespoons red curry paste
1½ tablespoons fish sauce
10 green beans, trimmed and thinly sliced
⅓ cup (15 g) chopped fresh coriander (cilantro) leaves
1–2 tablespoons vegetable or peanut oil

¼ cup (55 g) sugar
¼ cup (60 ml) coconut vinegar or white vinegar
1 long red chilli, seeded and finely chopped
1 tablespoon fish sauce
2 tablespoons fresh coriander (cilantro) leaves, chopped


  1. Put the fish into a food processor and pulse for 30 seconds.
  2. Add the curry paste and fish sauce and pulse until the mixture is just combined.
  3. Transfer to a bowl and add the beans and coriander and stir to combine.
  4. Divide the mixture into 12 portions and shape each portion into a thin patty.
  5. Cover with plastic wrap and refrigerate until needed.
  6. To make the dipping sauce, put the sugar, vinegar and ¼ cup (60 ml) water in a small saucepan over medium heat.
  7. Stir for 2–3 minutes, or until the sugar has dissolved.
  8. Remove from heat, cool, then stir in the chilli, fish sauce and coriander. Set aside.
  9. Heat the vegetable oil in a large frying pan over a medium heat.
  10. Cook the fish cakes, in batches, for 3–4 minutes on each side, or until cooked through.
  11. Serve immediately with the dipping sauce on the side.

Each serving (3 cakes) provides386 kJ, 92 kcal, 9 g protein, 4 g fat (1 g saturated fat), 6 g carbohydrate (5 g sugars), <1 g fibre, 420 mg sodium.

Serves 4 (makes 12)
Preparation: 15 minutes
Cooking: 10 minutes

Low Fat No Fat Asian Cooking

Low Fat No Fat Asian Cooking

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