Thai Fish Cakes With Hot Peanut Dip Recipe

Name: Thai Fish Cakes With Hot Peanut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THAI FISH CAKES; 12 ounces white fish fillets, without skin (such as cod or haddock); 1 tablespoon Thai fish sauce; 2 teaspoons red curry paste; 1 tablespoon lime juice (fresh); 1 garlic clove, crushed; 4 dried kaffir lime leaves, crumbled (find in Asian supermarkets); 1 egg white; 3 tablespoons chopped fresh cilantro; salt and pepper (to taste); vegetable oil, for pan-frying; PEANUT DIP; 1 small red chile; 1 tablespoon light soy sauce; 1 tablespoon lime juice (fresh); 1 tablespoon packed brown sugar; 3 tablespoons chunky peanut butter; 4 tablespoons coconut milk (unsweetened)

Servings: persons

THAI FISH CAKES
12 ounces white fish fillets, without skin (such as cod or haddock)
1 tablespoon Thai fish sauce
2 teaspoons red curry paste
1 tablespoon lime juice (fresh)
1 garlic clove, crushed
4 dried kaffir lime leaves, crumbled (find in Asian supermarkets)
1 egg white
3 tablespoons chopped fresh cilantro
salt and pepper (to taste)
vegetable oil, for pan-frying
PEANUT DIP
1 small red chile
1 tablespoon light soy sauce
1 tablespoon lime juice (fresh)
1 tablespoon packed brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk (unsweetened)

1
Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms.
2
Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside.
3
For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste.
4
Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: THAI FISH CAKES, 12 ounces white fish fillets, without skin (such as cod or haddock), 1 tablespoon Thai fish sauce, 2 teaspoons red curry paste, and more.

Yes, Thai Fish Cakes With Hot Peanut Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Fish Cakes With Hot Peanut Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions