Thai Fish Cakes

Thai fish cakes are usually eaten as a snack food, or as a side dish to a larger meal, all over Thailand. They are not too fishy in flavour, with strong hints of coriander. However, the flavour is considerably enhanced when eaten with a sweet chilli dip.


  • ½ kg Boneless Fish, minced
  • 1 ½ tbsp Tuk Tuk Foods red curry paste
  • Root of 1 coriander, finely chopped
  • 1 Egg
  • 1 tbsp Fish sauce
  • 1 cup Green bean, finely chopped
  • Oil, for deep frying


  1. Blend the fish in an electric blender with chopped coriander, eggs, red curry paste and fish sauce. Transfer the fish mixture into a large bowl and then mix in the chopped beans.
  2. Use about 1 table spoonful of the fish mixture at a time to form a flat round fish cake. Rinse your spoon in a bowl of warm water before repeating the process to stop the mixture from sticking to your spoon.
  3. Heat oil over medium heat in a frying pan and deep fry fish cakes until golden brown.
  4. Drain on a paper towel and serve with cucumber salsa.

Cucumber Salsa

A cucumber salsa goes great with Thai fish cakes. For this, you will need:

Combine all ingredients together and transfer onto a serving bowl.

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