Thai Fish Cakes Recipe Inspired by MasterChef: Authentic Flavor Guide

These easy Thai fish cakes are quick to prepare and perfect for a midweek meal. A food processor speeds things up, producing light, flavourful fish cakes that work well as a starter or a light main.

On my honeymoon years ago we visited Bangkok and Koh Samui and I fell in love with the food, particularly the market and street dishes. Inspired by that trip and a recent MasterChef episode set in Thailand, I recreated one of my favourites at home: Thai fish cakes.

Traditional recipes often begin with a pounded paste of aromatics, but I prefer using a food processor for speed and consistency. If you don’t have a powerful processor, a pestle and mortar or a mix of paste and finely chopped fresh ingredients will work well—especially for tougher items like galangal or lemongrass.

My method is to make the spice paste first, taste and adjust it, then add the fish and pulse just enough to bind the mixture without over-processing the fish. The result is an easy, punchy fish cake that’s lighter than versions made with flour or excessive handling.

What ingredients do you need for Thai fish cakes?

These are the ingredients used in this recipe:

• Lemongrass – fresh stalk or lemongrass paste, whichever is easier to source.
• Galangal – fresh or paste. Fresh galangal is firm and needs a robust processor to blend.
• Red chillies – I remove most of the seeds to keep the heat moderate; adjust to taste.
• Shallots – you can substitute a small onion if preferred.
• Garlic – fresh cloves or a garlic paste.
• Coriander leaves – chopped, for freshness.
• Ground spices – a little ground coriander and cumin for warm depth.
• Fish sauce – for seasoning and umami.
• White fish fillets – cod, haddock, pollock or similar. Remove skin and any bones.
• Lime – to serve (lemon works if needed).

How do you make Thai fish cakes?

These fish cakes are straightforward to make. A summary of the process follows and the recipe card below gives exact quantities and steps.

Roughly chop any whole aromatics—shallots, garlic, lemongrass stalk or galangal—and pulse them in a food processor to form a paste. Stop occasionally to scrape down the bowl so everything blends evenly.

Check the fish for bones and remove any you find. Cut the fillets into chunks and add to the processor. Pulse just until combined; avoid turning the fish into a mousse.

Spoon the mixture into portions on a plate and shape into cakes. Chill them in the fridge for at least 30 minutes to help them firm up.

Heat oil in a frying pan and cook the fish cakes for about 3–4 minutes per side until golden and cooked through. Serve with lime wedges and a sweet chilli or sriracha-style sauce, if you like.

Do Thai fish cakes contain flour?

This version uses no flour, which keeps the cakes light and juicy. The binding comes from the fish and the processed paste, so the texture stays delicate while holding together well.

What can you serve with Thai fish cakes?

Serve these fish cakes with a squeeze of lime and a dipping sauce such as sweet chilli or sriracha. They pair well with a crisp salad—pick a light cucumber salad or a Vietnamese-style rice salad to keep the meal fresh and balanced.

Storing and reheating the leftovers

Store leftover fish cakes in the fridge for up to 48 hours. Reheat in the oven, in a frying pan, or in an air fryer for best texture. Microwaving will work in a pinch but may soften the coating.

Can you freeze leftover Thai fish cakes?

Yes. Freeze them on a baking tray in a single layer, then transfer to a freezer bag once solid. Defrost overnight in the fridge and reheat in a preheated oven at 180°C for about 8 minutes, or crisp them in a frying pan or air fryer for around 5 minutes.

More Thai inspired recipes

If you enjoy Thai flavours, try other recipes that use similar aromatics and seasonings, such as Thai BBQ chicken, Thai-style curries or a refreshing Thai cucumber salad. Fish lovers may also enjoy spicy fish pakoras for a different take.

Recipe