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Asian street food at home. This is a stack of Thai Fish Cakes on a wooden board with a bottle of sweet chile sauce on the side.



Make Asian street food at home easily with these Thai Fish Cakes.  Full of robust Asian flavors with a tender, salty, and spicy interior and a crisp and crunchy exterior, these little patties will even satisfy your pickiest eater.



1 pound fresh salmon fillets

4 tablespoons coconut milk

2 ½ tablespoons fish sauce

½ tablespoon chili powder

½ teaspoon cumin

¼ teaspoon ground coriander

1 teaspoon brown sugar

½ cup unseasoned bread crumbs

½ teaspoon finely grated lime zest

1 teaspoon finely minced fresh dill leaves

2 scallions, thinly sliced

1 teaspoon grated fresh ginger

3 garlic cloves, very finely minced

¼ teaspoon dried, crushed red pepper flakes

Peanut oil


Dry the fish with a paper towel.

Cut the fish into chunks and place it in the bowl of a food processor. Set aside.

In a glass measuring cup, combine coconut milk, fish sauce, chili powder, cumin, ground coriander, and brown sugar.  Stir to combine.

Pour the milk mixture over the fish.

Pulse 3-4 times until coarsely chopped.

Add ½ cup bread crumbs, lime zest, dill weed, scallions, ginger, garlic, and red pepper flakes.

Pulse to combine.  The mixture should be able to form patties. If it’s too wet, add more breadcrumbs and pulse again until the desired consistency.

Scoop about ¼ cup of the fish mixture and pat it into a small cake and flatten it slightly.  Repeat with the remaining fish mixture.

Place the fish cakes onto a plate. Cover with plastic wrap, and chill for about 10 minutes.

Meanwhile, pour about 1-inch of peanut oil into a heavy-bottomed frying pan.

Heat the oil over medium heat until hot (a bread crumb should sizzle when you toss it into the oil).

Use a metal spider to gently lower the fish cakes into the oil.  Fry for 2-3 minutes until golden on one side.  Flip and fry the other side until golden and firm – about 1 ½ to 2 minutes.

Remove from the pan and blot both sides with paper towels.

Serve warm with sweet chili sauce on the side.

  • Prep Time: 30 minutes (includes chilling time)
  • Cook Time: 5 minutes
  • Category: Main Dish - Seafood
  • Method: Pan-fry
  • Cuisine: Thai

Keywords: Thai fish cakes, Thai food, Asian street food, Asian food, salmon, spicy food, main dish, Lent, seafood