These Thai fishcakes are everything you want in a quick snack or crowd-pleasing starter. Crispy on the outside, tender and bouncy on the inside, and packed with bold, aromatic Thai flavours. Made with fragrant red curry paste, makrut lime leaves and crunchy snake beans, they’re an easy way to bring a taste of Thailand to your kitchen. Serve them with a zesty sweet chilli dipping sauce for the perfect balance of sweet, salty and spicy in every bite.
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500g fish fillets, cut into roughly 3cm chunks (snapper, barramundi, tuna or mackerel work well)
6 makrut lime leaves, destemmed and roughly chopped
1 egg white
1 tsp sea salt
½ tsp sugar
3 tbsp Thai red curry paste
¼ cup finely sliced snake beans*
Vegetable oil, for deep frying
Sweet Chilli Dipping Sauce
½ cup Thai sweet chilli sauce
1 tbsp finely chopped eschalots
¼ small cucumber, diced
2 tsp crushed roasted peanuts
- Place the fish, lime leaves, egg white, salt, sugar, and red curry paste into the bowl of a food processor. Blend until a smooth paste forms. Transfer the paste to a large bowl .
- Add the sliced snake beans and mix well using your hands. Scoop up handfuls of the mixture and slap them against the side of the bowl a few times. This step helps firm up the paste and gives your fishcakes that signature bouncy texture.
- Fill a large, deep pan or wok to one-third capacity with vegetable oil. Heat over medium–high heat until it reaches 170°C (340°F), or until bubbles form around a wooden spoon dipped into the oil.
- Pinch off tablespoon-sized portions of the fish mixture and carefully drop them into the hot oil. Fry for 3-4 minutes or until golden and cooked through. Remove and drain on a paper towel.
- For the dipping sauce, combine sweet chilli sauce, eschalots, cucumber, and crushed peanuts in a small bowl . Mix well and set aside.
- Serve the fishcakes warm with the dipping sauce on the side.
- Notes: *If snake beans aren’t available, green beans make a great substitute.
