Rick Stein Thai Fish Cakes

There’s something about the smell of sizzling curry paste that just grabs you by the nose and yanks you straight into the kitchen — even if you weren’t hungry to begin with. That’s exactly what happened the first time I made these Rick Stein Thai fish cakes. I was halfway through a Sunday clean, caught a whiff of that fiery red paste hitting hot oil, and everything else went out the window. Mop abandoned. Socks on tile. Cooking mode: activated.

These little golden cakes are spicy, zesty, crispy at the edges, and soft in the centre — just what I crave when I want a takeaway vibe without the actual takeaway. They’re shockingly easy, too. If you’ve got a food processor and a frying pan, you’re basically sorted. Serve ’em with sweet chilli sauce, squeeze of lime, maybe a cold Singha if you’re lucky — and suddenly it feels like you’re on a beach in Phuket, not in your kitchen in Preston.

Why You’ll Love It

• Punchy flavour – Red curry paste + lime + fish sauce = major personality in every bite.
• Super speedy – 30 minutes start to finish. You’ll blink and they’re done.
• Versatile – Starter, snack, main — they do it all.
• Make-ahead friendly – Stick ’em in the freezer and fry when you fancy.
• Customisable – Adjust spice levels, add green beans, go wild.
• Proper moreish – One is never enough. Trust me.

Ingredients

• 1 lb (500g) white fish fillets, skinless and pin-boned, cut into chunks
• 3 tbsp red curry paste
• 1 tbsp chopped cilantro (fresh coriander)
• 1 tbsp fish sauce (or soy sauce if needed)
• 1 tbsp lime juice
• 1 egg
• 1/4 cup (40g) rice flour or cornstarch
• 6 green beans, finely sliced (optional but recommended)
• 4–6 tbsp vegetable, canola, or sunflower oil

To serve:

• Sweet chilli sauce
• Lime wedges
• Extra cilantro

How to Make It

Blitz the base:

Chuck the fish, red curry paste, lime juice, fish sauce, chopped coriander, and the egg into a food processor. Blend until you’ve got a thick, sticky paste — kind of like really thick hummus. Not pretty, but it’s gonna taste amazing.

Mix in the crunch:

Scoop the mixture into a bowl and stir in your green beans and rice flour. This gives the cakes a bit of texture and helps hold them together.

Shape your patties:

Wet your hands a bit (makes life easier), then shape the mix into small patties — roughly palm-sized and about 1 cm thick. You should get around 8 to 10.

Get your oil hot:

Heat a thin layer of oil in a frying pan over medium-high. You don’t need to deep fry — just enough to get a good sizzle and crisp edge.

Fry ‘til golden:

Pop in a few patties (don’t overcrowd!) and fry for about 2 minutes on each side until they’re a rich, golden brown. Transfer to a paper towel to soak up any extra oil. Repeat with the rest.

Serve with zing:

Pile ’em on a plate, drizzle over sweet chilli sauce, and toss on some coriander and lime wedges. They disappear quick, so serve hot!

Common Mistakes and How to Dodge Them

They’re falling apart in the pan!
Make sure your mixture isn’t too wet — the rice flour binds it. If it’s still loose, add a teaspoon more.

Too bland?
You probably need more fish sauce or curry paste. Don’t be shy — taste the raw mix if you’re brave (or fry a test patty).

Rubbery texture?
That usually means they’ve been overprocessed. Pulse just until combined — don’t liquify the fish.

Oil too cold?
If they’re soaking up loads of oil, it’s not hot enough. They should sizzle when they hit the pan.

Storage and Reheating

Fridge:
Store leftovers in an airtight container up to 2 days.

Freezer:
Freeze uncooked patties on a tray, then bag them once firm. Keeps for 3 months.

To reheat:

• Pan fry: Best method. 2–3 minutes each side on medium heat.
• Microwave: 30–60 seconds with a damp paper towel (not crispy though).
• Oven: 175°C (350°F) for 10–15 mins, covered with foil.
• Air fryer: 180°C (360°F) for 5–7 mins. Crispy and fast!

Frequently Asked Questions

Can I use canned fish?
Technically yes — tuna or salmon works — but the texture will be softer and the flavour a bit different. Fresh is better here.

Are they gluten-free?
Yep, if you use rice flour or cornstarch and skip soy sauce (or sub with tamari).

Can I bake them instead of frying?
You can, but you’ll lose that golden crust. If baking, spray with oil and bake at 200°C for 15–20 mins, flipping halfway.

What fish is best?
Any mild white fish: cod, haddock, pollock, basa, even tilapia. Avoid oily fish like mackerel.

Nutrition Facts (Per Serving)

• Calories: 121 kcal
• Protein: 9g
• Fat: 7.2g
• Saturated Fat: 1.3g
• Carbohydrates: 5.2g
• Sugar: 1g
• Sodium: 267mg
• Cholesterol: 34mg
• Fiber: 1g

Try More Rick Stein Recipes:

• Rick Stein Dauphinoise Potatoes
• Rick Stein Lancashire Hot Pot
• Rick Stein Stuffed Peppers