Fish Cake Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Cut into large chunks and roughly chop. If using shrimp, finely chop and set aside.

Pulse to a paste

Place the fish chunks and chopped shrimp (if using) into a food processor. Add the egg, fish sauce, soy sauce, sugar, white pepper, garlic, shallot, coriander stems, and red curry paste. Pulse in short bursts until the mixture becomes a cohesive paste but not completely smooth — you want some texture. Scrape down the bowl as needed.

Bind and season

Transfer the fish paste to a bowl and stir in the panko breadcrumbs. The mixture should hold together when pressed; if too wet, add up to 1–2 tablespoons more panko. Taste a small bit by microwaving a teaspoon of the paste for 15–20 seconds and adjust seasoning with more fish sauce, sugar, or pepper if needed.

Shape

With wet hands, divide the mixture into 8 equal portions for small cakes or 4 portions for larger cakes. Press each portion into a round patty about 2 cm (3/4 in) thick and 6–8 cm (2.5–3 in) wide.

Pan-fry

Heat a large skillet over medium heat and add the vegetable oil. When the oil is hot (it should shimmer but not smoke), add the fish cakes in a single layer without crowding. Fry 3–4 minutes per side until golden brown and cooked through (internal temperature about 65°C/150°F). Adjust heat to prevent burning; add more oil if necessary. Transfer cooked cakes to a paper towel-lined plate to drain.

Keep warm

If cooking in batches, keep finished cakes in a low oven (90–100°C / 200–210°F) on a tray so they stay warm and crisp while you finish the rest.

Finish

Serve fish cakes hot with lime wedges on the side.

Prepare vegetables: Thinly slice the cucumber and shallot and place them in a bowl. Add the cilantro leaves and sliced red chili if using.

Make dressing: In a small bowl whisk together the rice vinegar, lime juice, fish sauce, sugar, and salt until sugar dissolves.

Toss salad: Pour the dressing over the cucumber mixture and toss to combine. Taste and adjust seasoning — add a little more sugar for sweetness, more vinegar for tang, or more fish sauce for saltiness.

Add peanuts: Just before serving, sprinkle the crushed roasted peanuts over the salad and gently toss once to distribute. This keeps the nuts crunchy.

Combine the sweet chili sauce, lime juice, and crushed peanuts in a small bowl. Stir until homogenous. Serve alongside fish cakes for additional flavor.