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Thai Fish Cakes

These Thai Fish Cakes are very fragrant and full of flavour and punch. They make a great starter at a dinner party and sometimes we have them as a meal!! We use three different types of seafood for our fish cakes to get a varied flavour. Prawns and crab meat also add a real sweetness while the salmon adds body and texture.

The main flavour comes from Thai fish sauce and Thai curry paste. This time we used green thai curry paste which we had left over from a previous recipe but red curry paste works just as well. A spoonful of rich coconut cream adds moisture and richness to the cakes.

Add some fiery sweet chilly sauce and you have the perfect dip. You could also add an egg in there to bind everything (we didn’t).

Thai Fish Cakes
Prep time
Cook time
Total time
Fragrant Prawn, Crab and Salmon Thai Fish Cakes with Green Curry
Recipe type: Appetiser, Starter
Serves: 4
  • 200g Cooked Prawns, minced
  • 170g Tin Crab meat
  • 250g Salmon fillets, cooked
  • 1 tbsp Thai Green or Red Curry Paste
  • 2 tsp coconut cream
  • 1 tsp thai fish sauce
  • 1 red chilli, deseeded and finely chopped
  • ½ tsp ground cumin
  • Squeeze of lime
  • 1-2 spring onions, finely chopped
  1. Add all the ingredients together in a large bowl and mix mix the seafood for the thai fish cakes mix the seafood for the thai fish cakes mix the seafood for the thai fish cakes
  2. Taste for seasoning
  3. Form the Thai Fish cakes in the palm of your hand mix the seafood for the thai fish cakes
  4. Allow to rest in the fridge for the flavours to combine and settle (15 minutes)
  5. Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat)
  6. Allow to rest before eating


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  1. Malia

    Tried to fry these without the egg and they just wouldnt stick together. Tried them and decided they needed something more. So i added about 1/3 cup of crushed crackers (i used Club Buttery Garlic) and they were instantly 10 times better. always going to add the egg and the crackers next time. I also used a can of salmon instead of the salmon fillets for economical reasons.

  2. these look so good!
    OK to include these in my friday link roundup?
    I would love to use a photo too. (all with proper credit)
    If you don’t want me to use a photo, just email me.

    • The Mongolian Chef

      Sure please provide a link back :)

  3. My partner and I stumbled over here by a different web page and thought
    I may as well check things out. I like what I see so now i am following you.
    Look forward to going over your web page for a second time.


  1. Nur nicht aufgeben | b-e-a.ch - [...] Seine kleine Hütte liegt zwischen den touristischen Hotel resorts und doch zieht der Duft seiner Thai Fishcakes viele Menschen …

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