Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried fish cakes infused with Thai herbs and spices, served with a tangy homemade sweet chili sauce for dipping. This Thai-inspired seafood recipe, ready in about 30 minutes, layers red curry paste, green beans, kaffir lime leaves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 300 cal/serving

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Ingredients

1 lb, chopped white fish fillets (e.g. cod or tilapia)
2 tbsp red curry paste
1/4 cup, finely chopped green beans
3 leaves, finely shredded kaffir lime leaves
1 tbsp fish sauce
1 large egg
1 tsp sugar
3 tbsp vegetable oil
1/2 cup (for serving) sweet chili sauce

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Instructions

Step 1: In a food processor, pulse 1 lb chopped white fish fillets with 2 tbsp red curry paste, 1 tbsp fish sauce, 1 large egg, and 1 tsp sugar until a smooth paste forms.
Step 2: Transfer the mixture to a bowl and fold in 1/4 cup finely chopped green beans and 3 finely shredded kaffir lime leaves until evenly combined.
Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Shape the fish mixture into small patties about 2 inches wide and 1/2 inch thick. Fry in batches for 3-4 minutes per side until golden brown and cooked through.
Step 4: Drain on paper towels and serve warm with 1/2 cup sweet chili sauce for dipping.