Thai Fish Cakes Inspired by MasterChef: Authentic Recipe & Tips

These easy Thai fish cakes are quick to prepare and full of authentic flavour. Using a food processor keeps the method simple, making them perfect for a midweek meal or a light starter.

On my honeymoon years ago we visited Bangkok and Koh Samui and I fell in love with Thailand—the people, the sights, the weather and, most of all, the food. Some of the best meals were in street markets, so I was thrilled when MasterChef filmed a challenge in a Thai market and for a royal banquet.

Street vendors spend time pounding fresh aromatics into a paste that forms the base of many Thai dishes. For these fish cakes I take a more convenient approach: if you have a good food processor, you can blitz the ingredients to make a flavourful paste. If you don’t have a powerful processor, use a pestle and mortar to soften tougher items like fresh galangal or lemongrass, or use ready-made pastes instead.

I make the spice paste first, taste and adjust it, then add the fish and pulse only until combined so the fish remains slightly textured. The result is light, juicy fish cakes that are simple to make at home—easier than buying them in a market but still full of Thai flavours.

What ingredients do you need for Thai fish cakes?

For this recipe you’ll need:

• Lemongrass – fresh stalk or lemongrass paste.
• Galangal – fresh or paste; fresh can be firm so a powerful processor helps.
• Red chillies – remove seeds if you prefer less heat.
• Shallots – you can substitute a small onion if needed.
• Garlic – fresh cloves or garlic paste.
• Coriander leaves – chopped for freshness.
• Ground coriander and cumin – a small amount for warm spice.
• Fish sauce – for seasoning and umami.
• White fish – cod, haddock, pollock or another boneless white fish.
• Lime – to serve (lemon can be used if you don’t have lime).

How do you make Thai fish cakes?

The method is straightforward:

• Roughly chop whole ingredients like shallots, garlic, lemongrass or galangal. Put everything except the fish into the food processor and blend to a paste, stopping to scrape the bowl as needed. Taste and adjust the seasoning.
• Check the fish for bones and remove any you find. Remove skin if present, roughly chop the fish, then add it to the processor and pulse until just combined.
• Spoon the mixture into portions on a plate, flatten slightly and chill in the fridge for at least 30 minutes to help them hold their shape.
• Heat oil in a frying pan and fry the fish cakes for about 3–4 minutes on each side until golden and cooked through. Serve with lime wedges and a dipping sauce of your choice.

Do Thai fish cakes contain flour?

I don’t add flour. Skipping flour keeps the fish cakes light and tender while still binding them well. They stay juicy and full of flavour without becoming dense.

What can you serve with Thai fish cakes?

These fish cakes are delicious with a squeeze of lime and pair well with sweet chilli sauce, sriracha or a simple dipping sauce. I like to serve them with a fresh salad—greens, cucumber and herbs work well. A rice salad or a crisp Thai cucumber salad also complements them nicely.

Storing and reheating leftovers

Store leftover fish cakes in the fridge for up to 48 hours. Reheat in the oven, pan-fry again, use an air fryer, or microwave if you prefer. Re-frying or air-frying gives the best texture.

Can you freeze leftover Thai fish cakes?

Yes. Freeze in a single layer on a tray until solid, then transfer to a freezer bag. Defrost in the fridge overnight and reheat in the oven at 180°C for about 8 minutes, or re-fry or air-fry for about 5 minutes until heated through and crisp.

More Thai inspired recipes

If you enjoy Thai flavours, try other Thai-style dishes such as BBQ chicken, a Thai-inspired chicken curry, or chicken and potato curry. If you prefer fish, spicy fish pakoras are a tasty alternative.

Recipe