Classic Thai Fish Cakes

Thai fish cakes
MIB Pictures / Getty Images
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
184 Calories
7g Fat
10g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 184
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 12%
Cholesterol 42mg 14%
Sodium 736mg 32%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 19g
Vitamin C 13mg 67%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 308mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thai fish cakes are a common street snack in Thailand. Very flavorful compared to most Western fish cake recipes, they aren't battered, which allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten right out of the oil while they're still hot and juicy. Serve them with or without rice, accompanied by Thai sweet chili sauce, chopped cucumber, fresh cilantro, and a squeeze of lime juice. Simply delicious.


  • 1 pound cod fillets, or other white fish

  • 3 tablespoons coconut milk

  • 2 1/2 tablespoons fish sauce

  • 1/2 tablespoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/2 teaspoon brown sugar

  • 1/2 cup breadcrumbs

  • 6 whole makrut lime leaves, cut into thin strips, or 1/2 teaspoon grated lime zest

  • 2 green onions, thinly sliced

  • 1 (1-inch) piece galangal, or fresh ginger, grated

  • 3 cloves garlic

  • 1 red chile pepper, minced, or 1/8 to 1/4 teaspoon dried crushed red pepper

  • 1 to 2 tablespoons peanut oil, for frying

Steps to Make It

  1. Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor or large chopper.

  2. In a small bowl or measuring cup, combine the coconut milk, fish sauce, chili powder, cumin, coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.

  3. Add 1/2 cup bread crumbs, makrut lime leaf strips, green onion, galangal or ginger, garlic, and chili pepper. Pulse to combine. You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).

  4. Scoop up a small amount in your hand (about the size of a golf ball), pat into a small cake and set on a clean plate. Note that traditional ​Thai fish cakes are small and not too thick (about 2 inches in diameter and 3/4- to 1-inch thick). It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.

  5. Set the plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour oil into a small frying pan or wok, at least 1-inch deep, and prepare your garnishes. 

  6. Heat oil; when hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently set cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden brown and drain on paper towel.

  7. Serve immediately with cucumber and Thai sweet chili sauce on the side for dipping. Top with fresh cilantro and serve with lime wedges that should be squeezed over just before eating. 


  • You can make the fish paste up to 24 hours in advance. Cover and set in the refrigerator, then form into cakes and fry right before eating.