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Thai Fish Cake

Thai Fishcakes

  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x


  • 90ml (6 tbsp) red curry paste
  • 1kg (1lb) white fish or salmon, chopped
  • 15ml (1 tbsp) white sugar
  • 25ml (5 tsp) fish sauce
  • 5cm (2in) fresh ginger, peeled and finely chopped
  • 5ml (1tsp) ground turmeric
  • 8 kaffir lime leaves, finely chopped
  • 150g (5oz) green beans, finely chopped


  1. Mix the curry paste with a splash of water and add the fish. Mix and massage well.
  2. Blend in a food processor along with ginger, sugar, turmeric and fish sauce.
  3. Place mixture in a bowl and add lime leaves and beans.
  4. Moisten your hands in water and mould into equal sized fish cakes about 30g (1oz) in weight.
  5. Heat oil to 180°C and deep fry for approx 1 minute, drain on kitchen paper and serve immediately.


  • You can substitute the green beans with snake beans.
  • If you can get hold of Kra Chai, use 6 stems instead of ginger and pound them.
  • Cuisine: Thai


  • Serving Size: 1 serving
  • Calories: 269
  • Sugar: 1.9 g
  • Sodium: 1175 mg
  • Fat: 15.6 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 6.1 g
  • Protein: 25.4 g
  • Cholesterol: 55 mg