Heart Of The House

Fish Cakes – Thai Style


Thai Fish Cake and nostalgia …. It is funny how so many of our memories are tied to food.  Take these Thai fish cakes that I made this afternoon for lunch.  It brought back taste memory of the ones my Thai grandmother used to make which in my opinion are the best.  For a while, I was transported back to carefree days spent at grandmother’s house during school holidays, her delicious food, her garden, her backyard with trays of  little brown pungent ball (fermented shrimp paste) drying in the sun, to being given the tedious tasks of pinching the roots off bean sprouts , pounding chilli paste ……  Food memories are transportive and are powerful connections to our past.

I cannot replicate my grandmother’s recipe but this is how I made mine.



  • 400 grams white fish fillet (without skin), diced
  • 1 tbs red curry paste
  • 1 tbs fish sauce
  • 3 kaffir lime leaves, finely shredded
  • 1 egg, lightly beaten
  • 2 tbs coconut milk
  • 1 tbs finely chopped spring onion
  • 1 tbs finely chopped green beans
  • coconut oil (for frying)


  1. Place fish fillet in a food processor and mince for a few seconds.
  2. Add the curry paste, fish sauce, kaffir lime leaves, egg and coconut milk to the fish and process  for a further 30 seconds until well blended.
  3. Put the mixture into a bowl and mix in the spring onions and green beans.
  4. Roll the mixture into small balls and press flat.
  5. Fry the fish cakes over medium heat in some coconut oil.
  6. Serve with salad and a dipping sauce.


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