Spicy & Hot Thai Fish Cake

Thai fish cakes are popular not just in their homeland, but also in Singapore, where spices and fresh herbs are appreciated ingredients in many of our beloved local delicacies. Apart from the Thai red curry and the chilli that produce the apparent orangey tinge, the other key ingredient in this dish is the Kaffir lime leaves – a herb that gives out a particularly unique taste which further distinguishes it from all other types of fish cake.

Just last Sunday, I saw a Thai fish cake recipe in the Sunday Times Lifestyle section. I thought to myself it probably wouldn’t take me too much effort to make this dish, since most of the job would be done by my most helpful kitchen assistant – the kitchen blender – anyway.


  • White firm-fleshed fish fillet (cod, snapper, pollack or hake): 800g, pat dry & sliced into chunks
  • Cornflour: 5 tbsp
  • Fresh chilli: 4, chopped
  • Chilli paste: 2 tbsp (optional)
  • Red curry paste: 4 tbsp
  • Sweet chilli sauce: 4 tbsp
  • Kaffir lime leaves: 7, washed and cut into thin strips
  • Fish sauce: 4 tbsp
  • Coconut cream: 5 tbsp
  • Garlic: 1 clove, chopped
  • Ginger: thumb-length, chopped
  • Egg: 2 (small)
  • French beans: 120g, chopped into small chunks (optional)
  • Spring onion: 4 stalks, chopped finely
  • Fresh coriander: 2 stalks, chopped finely
  • Salt: to taste
  • Pepper: to taste
  • Oil: for frying
  • Lime: for serving


  1. Blend everything together except for the French beans, spring onions, coriander, salt, pepper, oil and lime.
  2. Mix in the rest of the ingredients (except oil and lime) and stir till evenly distributed.
  3. Heat oil in wok. Spoon a handful of the mixture into wok and flatten with spoon.
  4. Cook each side for 1 min, till lightly browned.
  5. Place on kitchen paper towels to absorb oil.
  6. Serve with sweet chilli sauce and lime wedges.


  • The browning of the fish cake will only be even when there is sufficient oil coating the base of the wok.
  • The herbs are mixed in after the blending of the rest of the ingredients so that the fragrance of the herbs remain fresh. Blending these in with the rest of the ingredients would result in them becoming juiced, which is not desired.
  • I added the French beans, which is optional, so as to add crunch (and nutrition) to the Thai fish cake.

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Makes about 12 large pieces (for serving as main dish)

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