Fried Fish Cakes with Cucumber and Chilli Sauce

Fried Fish Cakes with Cucumber and Chilli Sauce


1 person made this

This is a common appetiser and most Thai restaurants and now a favourite in my house. Catfish is blended then combined with green beans, red curry paste and lime leaves before being deep fried.


Serves: 6 

  • Fish Cakes
  • 300g catfish fillet, cut into medium chunks
  • 3 tablespoons red curry paste
  • 1 egg
  • 5 kaffir lime leaves, finely diced
  • 5 green beans, sliced thin into rounds
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 pinch salt and pepper, to taste
  • 3 cups (750ml) vegetable oil, for frying
  • Sauce
  • 1/2 cup (125ml) rice wine vinegar
  • 1 teaspoon sugar
  • 1 pinch salt, to taste
  • 1 pinch dried chilli flakes, to taste
  • 2 shallots, sliced thin
  • 60g cucumber, quartered longwise and sliced thin

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Fish Cakes: Place the fish and curry paste in a food processor. Pulse until the fish is blended and forms a paste. Or alternately smash in a mortar and pestle until a paste is formed.
  2. Place the fish paste in a bowl. Mix in egg, lime leaves, green beans, sugar, fish sauce, salt and pepper.
  3. Mix the paste well to work air into the paste. This will make the cakes fluffy after cooking.
  4. Sauce: Dissolve the sugar and salt in the vinegar. Add the chilli flakes, shallots and cucumber then let marinate at room temperature for at least 10 minutes.
  5. To Cook: Heat oil in a heavy frying pan. Test the temperature of the oil by placing a small piece of fish paste in the oil. If the fish paste sizzles then the oil is ready. If the oil begins smoking it is too hot; let it cool off.
  6. Fry a small piece of fish cake and taste. Adjust seasoning with salt and/or chilli, if necessary.
  7. Take 3 tablespoons of fish paste and flatten into a cake. Lower gently into the hot oil. Continue until all the paste is gone. You may have to fry in batches depending on the size of your frying pan. Fry cakes until golden brown. Gently remove and drain on paper towel.
  8. Place on a platter and serve the sauce in a small bowl for dipping or spooning.

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