Skip to content


Your cart is empty

Article: Thai Fish Cakes

Thai Fish Cakes

Thai Fish Cakes

You must try this recipe for Thai Fish Cakes made with pink ling fillet!  The pink ling fillet adds a succulent and delicate essence to the dish, ensuring a memorable dining experience. Whether served as appetizers at a gathering or enjoyed as a main course.


  • 4 fillets of  Pink Ling fillet or any white fish
  • 2-3 teaspoons red curry paste
  • 10 green beans, trimmed and finely chopped
  • 1 red chili, finely chopped (optional)
  • 1⁄2 cup coriander, chopped
  • 2-3 shallots, finely sliced
  • 1 tablespoon Thai fish sauce
  • 1 egg, lightly beaten
  • Oil for frying
  • Sweet chili sauce
  • 2 limes, cut into wedges


  1. Cut the fish into chunks and pulse in a food processor until it reaches a nearly smooth consistency.
  2. In a mixing bowl, combine the processed fish, curry paste, beans, chili, coriander, shallots, fish sauce, and egg. Mix thoroughly.
  3. With wet hands, shape the mixture into patties. Place them in the refrigerator for 30 minutes to firm up.
  4. Heat a medium-hot frying pan and cook the fish cakes for 2-3 minutes on each side until golden brown.
  5. Drain the fish cakes on paper towels to remove excess oil. Serve them warm with sweet chili sauce and lime wedges. Enjoy!