Spicy Thai Fish Cake Recipe

Prepare Fish and Shrimp

Pat the fish fillets and shrimp dry with paper towels and remove any remaining bones. Cut into 1-inch pieces and place in the bowl of a food processor.

Pulse the fish and shrimp until a coarse paste forms — stop before it becomes completely smooth. You want a slightly textured paste so the cakes hold together but still have a tender bite.

Transfer the fish-shrimp paste to a mixing bowl and add egg, fish sauce, red curry paste, lime zest, sugar, chopped cilantro, chopped basil, minced shallot, thinly sliced green beans, cornstarch, salt, and white pepper. Mix thoroughly with a spatula until the mixture is sticky and homogeneous. Taste a small amount (quickly pan-fry a teaspoon) and adjust seasoning: more fish sauce for saltiness, more curry paste for heat, or a pinch more sugar to balance.

Form the mixture into 8 small (about 2.5-inch) patties, roughly 2 tablespoons of mixture each, packing gently so they hold their shape but are not overly compacted. Place patties on a tray and refrigerate for 15–20 minutes to firm up — this helps them hold together during frying.

Heat a large skillet over medium heat and add neutral oil. When oil shimmers (about 325–350°F if using a thermometer), add patties in a single layer without crowding. Fry 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F and no raw paste remains). Adjust heat if they brown too quickly; you may need to finish in a 350°F oven for 4–6 minutes if the centers are thick.

Transfer cooked fish cakes to a paper towel-lined tray to drain excess oil and keep warm while you assemble sandwiches.

Whisk together mayonnaise, grated garlic, Sriracha, lime juice, fish sauce, and sugar in a small bowl until smooth. Taste and adjust heat and acidity: add more Sriracha for spice, more lime for tang, or a teaspoon of water to reach a spreadable consistency. Season to taste with salt. Refrigerate until ready to use.

If using mini buns: lightly toast buns cut-side down in a dry skillet or under a broiler for 1–2 minutes until just golden. If using lettuce cups, wash and dry leaves and keep chilled.

Spread about 1 teaspoon of spicy lime aioli on the bottom half of each bun (or inside the lettuce cup).

Place a handful (about 2 tablespoons) of shredded lettuce on the aioli to provide a crisp bed, then top with one warm fish cake.

Add 2–3 thin slices of dill pickle on top of each fish cake and garnish with a few cilantro leaves. Finish with a light squeeze of lime over each sandwich, then cap with the top bun.

Serve the mini fish cakes immediately while warm, with extra aioli on the side for dipping and lime wedges alongside.