Thai Fish Cakes22 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr
“An easy and tasty alternative for serving fish. The variations can be endless!” - by MEZZIE
Original recipe yields 8 servings
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Amount Per Serving (8 total)
- 164 cal
- 6.9 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"This is a wonderful and easy recipe. I made some small changes to it. I started with 1.5 pounds of FRESH FRESH FRESH white fish, nothing canned and no dark oily fish like Salmon. Use Haddok or Sole..." See more maybe Halibut if price permits. Double the oyster sauce content, double the cilantro content to half cup. Use a tablespoon of molasses instead of Brown Sugar, it will help in the end. ANd lastly, if you can get your hands on a product called NAMPRIK PAO (Thai spelling) this will make the flavors explode. It is a paste found in a jar at many import Thai or oriental stores. A common brand name is MAERSI. Put in about 3 tablespoons of this and a little less of the sweet chile sauce and you will love this. Seems like a lot of changes but when I served this a close chef friend of mine from a noteworthy kitchen claimed these to be among the top 3 he had ever had."
"Great recipe. I love spicy food so I added 1 red chillie to the ingredient. It gave it a little kick and still tasted fantastic...." See more"
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