Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes layers red curry paste, finely chopped green beans, fish sauce 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Drain on paper towels and serve warm with 1/2 cup sweet chili sauce for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Thai Fish Cakes with Sweet Chili Dipping Sauce?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes