Mr.CBB’s Thai Fish Cakes

Mr.CBB's Thai Fish Cakes
Mr.CBB’s Thai Fish Cakes

Thai Fish Cakes recipes are so easy to make and the best part is you can flavour them with the tastes that you enjoy. When I was in Thailand on vacation this was a common food you would find on the streets. To be honest I fell in love with Thailand and not only for the generosity of the people and the scenery but for the amazing food. My days would consist of me hanging out with the locals because I was nosey and wanted to learn about their culture. No one wanted to hang out at tourist restaurants, well at least not me. You would find me tucked away on a side street eating some of the best foods I have ever eaten in my life and making new friends.

Last week we had our favourite mates over (Christina and Marco) who are Italian to give us a run down of what their family has on their Italian menu for the holidays. Those melt in your mouth Italian Potato donuts we made last week are not only part of their Christmas menu it is also a Christmas eve and New Years Food gracing the good eats tables.

They assured us though that making them any time of the year is just as equally good.  I’ll be posting that recipe next Sunday in case you were looking for some New Years finger foods to serve your guests. We also learned that eating fish on Christmas eve is part of their tradition and lots of it. Fish cakes or croquettes  are one of their favourites traditionally made with baccala which is a dried and salted cod-fish. They also indulge in lobster, shrimps, scallops and so on. I was getting hungry just listening to them talk.  Christina’s father who is head chef in the house has always greeted her taste buds with new flavours since a young age so she was ready to blast into my Thai cakes.

Since they were so kind as to give us the secret family recipe for potato donuts I wanted to create a recipe for Thai fish cakes that she could make with her family. (I’m sure I’m no match for daddy but hey at least I try). You could easily use the cod to make these fish cakes but I chose Basa fish which I commonly have in the house. Although I wanted to go healthy and give her a nice oven baked fish recipe frying these will yield better results. I used Grace Virgin Coconut Oil to fry these rather than extra virgin olive oil to add a coconut flavour. You really do want that crunchy bite on the outside and the tender flavours that pop in the middle.

I also wanted to include a grainy texture so I added cornmeal on the outside of each cake. It’s  similar to what they use on the bottom of a pizza when you order it hot and fresh from the shop. We served these with a sweet spicy sauce that we picked up at the supermarket. You can typically find all kinds of dipping sauces in the International section. I hope you enjoy these easy Thai fish cakes and that they are a hit at your next party or family function. By the way, they turned out so well we got an A+ because our friends loved them.

What traditional Christmas Eve Foods do you eat in your house?

How To Make Thai Fish Cakes


  • Food Processor (or mix by hand)
  • Griddle or frying pan
  • spoon
  • spatula
  • zester
  • measuring cups
  • knife
  • cutting board
  • flat dish

Yield: 14-16 fish cakes


  • 1 400 g of Basa fish or a fresh white fish 
  • 2 large eggs
  • 1/4 cup of flour for dusting
  • 2 cups of seasoned bread crumbs
  • 1/4 minced red onion
  • 1.5 tbsps Thai red curry paste
  • 2 tablespoons soy sauce
  • 2 tablespoons Oyster sauce
  • 2 cloves of garlic peeled and minced
  • 2 tablespoons ketchup
  • zest of one lime
  • juice of one lime
  • 1/2 teaspoon cumin
  • 3/4 cup of cornmeal
  • 2 teaspoons of sesame oil
  • 3 tablespoons (or as you desire) Virgin coconut oil for frying
  • 1 teaspoon of fresh ground black pepper
  • 1 teaspoon salt


  • In a bowl shred the fish then put in the food processor.
  • Add in the eggs, bread crumbs, garlic, cumin and the onions and mix until combined.
  • Add in the ketchup, lime zest, lime juice, sesame oil, soy sauce, oyster sauce, Thai red curry paste, black pepper and mix until combined.

Thai Fish Cakes batter

Fish Cake Patties

  • With a spoon take out enough to form patties the size that you want them. Don’t make them too thick about 3/4 of an inch. Place them on a dish dusted with flour so they don’t stick.
Grace Virgin Coconut Oil
Grace Virgin Coconut Oil
  • Turn your griddle to medium-high and add the coconut oil (you can find this at the bulk barn or your local shops)

Fry Fish Cakes in Coconut Oil

  • Once the oil is heated add the patties to the griddle and only flip them when the one side is golden brown as you want them to be crunchy on the outside.

Golden Brown Thai Fish Cakes

  • When both sides are golden brown about 5-8 minutes  depending on your griddle or frying pan then remove from the griddle.
  • In a bowl mix the cornmeal and salt and dip each one both sides until coated as soon as they come off the griddle. Don’t wait as you need them to be hot for the cornmeal to stick.
  • Serve the Thai fish cakes with your favourite sauce. We used a sweet and spicy sauce.
  • Enjoy!
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  1. Should hubby feel up to going fishing again I’d likely try this using what ever he catches and brings home….. usually something like perch or bass of some type……but not pike as you would have to cook it first to get rid of all the bones!! It does ;look interesting….. might try it with what ever i can get ………

  2. Mr CBB, I took a moment to check the ingredients for the folks that ask if a recipe is Gluten Free.

    They Thai Fish Cakes look lovely but as I am going Gluten Free…this would be a different dish by the time I finished with the substitutions.

    First, I would need to make my own GF seasoned bread crumbs – this could be done using any commercially produce GF bread or by baking your own loaf, I’d use a GF flour in place of a standard all purpose (re Livesstrong substitution below), eliminate the Oyster Sauce from the recipe completely & for the Soy Sauce I would substitute in a Tamari wheat-free soy sauce. I know I can purchase GF Oyster sauce in the US, but I am not sure it’s worth the investment i.e. the time & gas involved to go get it, for the little I would use it.

    FYI, Heinz Ketchup and the Thai Kitchen Red Chili paste are GF here in Canada…for those that might want to try to make this recipe with the modifications I suggested. Here are my sources:


    Livestrong suggests the following substitution for 3 cups of all purpose flour: Substitute 2 cups white rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour for wheat flour in food preparations.

    Read more:

    I am amazed as I dip my toe into the world of Gluten Free eating… how very many people are suffering from wheat and gluten issues.

    I know I want to make your recipe Mr CBB, so I thought I would share what my plans are to turn this into a GF dish. I hope this helps others that might like to give it a shot as well. I missed my calling didn’t I??? I should have been a dietician. 🙂

    1. Mary you would have done wonders in the role of a dietician! Thanks for sharing this with all of our readers. When we come together to help each other small or big it all means something. So thanks for your kindness this year!! Happy Holidays Mary! Mr.CBB

  3. so you cook the fish first or do you shred it raw? I love fish cakes and never think about doing them. Our lake fish will be perfect for that! thank you Mr CBB!

    1. No just raw as fish cooks so fast and the last thing you want is to make rubber ball fish cakes hahaha.. they are dead easy to make and served with a nice rice and beans sauteed in sesame oil and lime juice is awesome with this!! Happy Holidays Pauline!

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