Thai Fish Cake Recipe

Prepare fish and shrimp

Pat the salmon, sole and shrimp dry with paper towels. Cut into rough chunks and place in a food processor (work in batches if necessary). Pulse until coarsely minced, then scrape down sides and pulse until the mixture is a smooth, sticky paste — do not overblend into a puree; aim for a paste that holds together.

Combine mixture

Transfer the fish paste to a bowl. Add egg white, fish sauce, green curry paste, optional red curry paste, sugar and white pepper. Stir or fold vigorously with a spatula or use a stand mixer with paddle on low until well combined and sticky (1–2 minutes). Fold in the chopped cilantro stems, Thai basil, and finely chopped blanched green beans. Finally add cornstarch and mix until evenly incorporated; the paste should be tacky and hold a shape.

Shape cakes

Wet your hands slightly to prevent sticking. Portion about 30–35 g of mixture per cake (makes approximately 10–12 small starter cakes). Shape into flattened rounds about 6 cm (2.5 in) across and 1 cm thick. Place on a tray lined with baking paper and rest in the fridge for 15 minutes to firm up.

Pan-fry fish cakes

Heat a large nonstick skillet over medium heat and add 2–3 tbsp neutral oil. When oil is hot but not smoking, add fish cakes in a single layer leaving space between them. Cook 2–3 minutes per side until golden brown and cooked through (internal temperature should reach about 63°C / 145°F). If cakes brown too quickly, lower heat and cover briefly to finish cooking. Transfer to a paper towel-lined plate and keep warm.

In a small saucepan over medium heat, add 2 tbsp of the coconut milk and the green curry paste. Stir and cook for 1 minute to bloom the paste and release the aromatics.

Add the remaining coconut milk and bring to a gentle simmer. Stir in fish sauce, palm sugar and shredded kaffir lime leaf (if using). Simmer on low 3–4 minutes until slightly reduced and glossy. Taste and adjust seasoning with lime juice and more fish sauce if needed. Keep warm; sauce should be creamy and pourable.

Heat a large frying pan or wok over medium-high heat and add 1 tbsp neutral oil. Add sliced garlic and fry for 20–30 seconds until fragrant but not browned.

Add sliced mushrooms and stir-fry 3–4 minutes until they release their juices and become lightly browned. Season with salt, black pepper and soy sauce. Push mushrooms to one side of the pan.

Add pak choi (cut side down if halved) to the pan and cook 1–2 minutes, turning once, until leaves wilt and stems are tender-crisp. Drizzle sesame oil over the vegetables, toss with mushrooms to combine, then remove from heat and transfer to a warm serving plate to form a bed for the fish cakes.

Place the warm sautéed mushroom and pak choi bed on a serving platter or individual starter plates. Arrange fish cakes on top of the vegetables.

Ladle the warm green curry sauce around and lightly over the fish cakes (avoid drowning the cakes — about 1–2 tbsp sauce per plate). Garnish with fresh cilantro leaves and a thin slice of lime or extra Thai basil if desired.

Serve immediately while hot. Provide extra lime wedges and optional sweet chili or extra fish sauce on the side.