Thai Fish Cakes

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  • Sweet & Sour Sauce:
  • 4 Tbsp lime juice
  • 1 Tbsp each light soy sauce and sugar
  • 1/4 tsp red pepper flakes

Fish Cakes:

  • 1/2 medium red bell pepper
  • 1/3 cup packed fresh cilantro
  • 1 clove garlic
  • 1 slice (1/2 in. thick) fresh ginger
  • 2 tsp red curry paste
  • 1 tsp each grated lime zest and sugar
  • 1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
  • 1 Tbsp vegetable oil


Sauce: Stir all ingredients in a small bowl until well blended.

Fish Cakes:

Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Shape level 1?4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)

Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.
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