Name: Traditional Thai Fishcakes | Marion's Kitchen
Prep time: 10 min
Cook time: 20 min
Yield: Makes about 20
Cuisine: Thai
Ingredients: 500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper); 2 tsp sea salt; 1 tbs fish sauce; 1/2 tbs white sugar; 2 tbsp Thai red curry paste; 1 egg; ¼ cup finely sliced snake beans (alternatively use green beans); 4 makrut lime leaves, destemmed, finely chopped; vegetable oil, for frying; Dipping Sauce:; 2 tbsp finely diced cucumber; 1/2 small red shallot or eschallot, sliced; 1 tbsp finely chopped coriander (cilantro); 1 tbsp roasted, chopped peanuts; ¼ cup Marion’s Kitchen Spicy Sweet Chilli Sauce (Find out where to buy)

Traditional Thai Fishcakes

PRINT THIS

Jump to Recipe ↓

Thai fishcakes… made the Mama Noi way! Perfect as party food, appetisers or just a yummy snack – and there’s no fancy equipment necessary.

WATCH THIS RECIPE

Traditional Thai Fishcakes

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Makes about 20

Ingredients

500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)

2 tsp sea salt

1 tbs fish sauce

1/2 tbs white sugar

2 tbsp Thai red curry paste

1 egg

¼ cup finely sliced snake beans (alternatively use green beans)

4 makrut lime leaves, destemmed, finely chopped

vegetable oil, for frying

Dipping Sauce:

2 tbsp finely diced cucumber

1/2 small red shallot or eschallot, sliced

1 tbsp finely chopped coriander (cilantro)

1 tbsp roasted, chopped peanuts

¼ cup Marion’s Kitchen Spicy Sweet Chilli Sauce (Find out where to buy)

Steps

Use a spoon to scrape the fish off the fillet. It will turn into a paste as you do this. Add the curry paste, fish sauce, sugar, egg, snake beans and makrut lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm.
For the dipping sauce, place the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Top with chopped coriander and peanuts. Mix and set aside until ready to serve.
Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.

30-minute meals Appetisers Chilli Sauces Family favourites Fish Party food Sweet Chilli Thai cuisine

Editor’s picks from the shop

Balsar Acacia Cutlery (1 Place Setting)

Shop Now

Kaveri Marble Medium Catchall - Calacatta Gold

Shop Now

Traditional Thai Fishcakes

Thai fishcakes… made the Mama Noi way! Perfect as party food, appetisers or just a yummy snack – and there’s no fancy equipment necessary.
PREP TIME	10 minutes
COOK TIME	20 minutes
SERVES	Makes about 20

Ingredients

500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)

2 tsp sea salt

1 tbs fish sauce

1/2 tbs white sugar

2 tbsp Thai red curry paste

1 egg

¼ cup finely sliced snake beans (alternatively use green beans)

4 makrut lime leaves, destemmed, finely chopped

vegetable oil, for frying

Dipping Sauce:

2 tbsp finely diced cucumber

1/2 small red shallot or eschallot, sliced

1 tbsp finely chopped coriander (cilantro)

1 tbsp roasted, chopped peanuts

¼ cup Marion’s Kitchen Spicy Sweet Chilli Sauce (Find out where to buy)

Steps

Use a spoon to scrape the fish off the fillet. It will turn into a paste as you do this. Add the curry paste, fish sauce, sugar, egg, snake beans and makrut lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm.
For the dipping sauce, place the cucumber and shallot in a bowl and pour over the spicy sweet chilli sauce. Top with chopped coriander and peanuts. Mix and set aside until ready to serve.
Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.

Heather

August 1, 2022

Above and beyond! WINNER!

I hosted a “bring a plate” seafood themed luncheon yesterday and someone who doesn’t really cook, cooked these and they took the leaderboard by storm! So tasty and fresh… the dipping sauce was delectable. Every single one of us were moaning and ooh-ing as we ate! I asked him for the recipe – and yet again, Marion dishes up a winner. Thank you!

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.