Thai Fish Cakes

Rating: 4 stars
38 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

An easy and tasty alternative for serving fish. The variations can be endless!

By MEZZIE

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
164 calories; protein 13g 26% DV; carbohydrates 11.9g 4% DV; fat 6.9g 11% DV; cholesterol 57.3mg 19% DV; sodium 155.4mg 6% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

dughr
Rating: 5 stars
05/31/2006
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 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. Read More
Helpful
(45)

Most helpful critical review

sherifgh
Rating: 1 stars
04/24/2006
This recipe was very bland. It tasted like nothing. We had to add sauces and other spices to make it taste like something! Flip side if you dont mind experimenting with sauces and spices it is very easy and quick to make. I do rec. lowering the heat though while frying or even.. bake it! (less oil and fat that way!) Read More
Helpful
(5)
38 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
dughr
Rating: 5 stars
05/31/2006
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 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. Read More
Helpful
(45)
J Wong
Rating: 4 stars
01/10/2006
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. Read More
Helpful
(6)
SGTFIRSTWIFE
Rating: 5 stars
02/24/2004
This recipe was wonderful!!! Very tasty. Even my two year old loved it. Will make again. Read More
Helpful
(5)
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sherifgh
Rating: 1 stars
04/24/2006
This recipe was very bland. It tasted like nothing. We had to add sauces and other spices to make it taste like something! Flip side if you dont mind experimenting with sauces and spices it is very easy and quick to make. I do rec. lowering the heat though while frying or even.. bake it! (less oil and fat that way!) Read More
Helpful
(5)
kat228
Rating: 4 stars
04/14/2006
These were good. I made no changes except I dipped the patties in Panko instead of dusting with flour before frying. I loved the addition of cilantro and sweet chili sauce. Read More
Helpful
(5)
Amy
Rating: 4 stars
04/08/2009
Absolutely fantastic when made with dughr's suggestions!! In addition I add a couple cloves of garlic and coat the cakes with italian bread crumbs rather than flour. I make a dipping sauce with mayonnaise red pepper and a touch of lime juice. Read More
Helpful
(4)
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Bella V.
Rating: 5 stars
04/20/2006
Great recipe. You can also use any kind of canned fish for this recipe such as salmon (my favorite) or tuna and it's just a excellent plus a little quicker and easier. Read More
Helpful
(3)
Kaileemar
Rating: 4 stars
03/26/2008
This recipe was very tasty even without the cilantro. I also added some sweet corn to the second half of the mix which added a nice dimension though not very thai. Read More
Helpful
(3)
knicolelynch
Rating: 5 stars
11/29/2006
My favorite thing Ive made on here so far. Serve with extra chili sauce. We also used Panko.. Read More
Helpful
(2)
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