Thai Fish Cakes

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This little experiment was a delightful flavor surprise! Both I and my husband (who isn’t very fond of fish) really liked these tasty little fish cakes.  It has become a regular for my menu rotations.  Though some will likely sub in salmon or tuna,  milder fish like Tilapia, white fish, swai and cod allow the spices to really come through.  The spices in these are quite a nice flavor combo.  This dish is super fast to whip up and makes eight 3″ fish cakes (2 per serving).  This dish is suitable for all phases of Atkins and Keto diets.  They are also acceptable for Primal or Paleo regimens.  They are great by themselves or add your favorite Asian soy sauce-based dipping sauce!

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20 oz. boneless Swai filets, cut into chunks

1 beaten egg

3 T. cilantro, chopped

1 ½ oz. yellow onion, chopped

1 T. jalapeno pepper, seeded and chopped

1 ½ oz. red bell pepper, chopped

1 T. fresh lime juice

½ tsp. Thai red curry powder

½ tsp. Thai blend (I use Cost Plus World Market brand, or just add ¼ tsp. more red curry powder + pinch cinnamon and nutmeg)

1 T. Thai fish sauce

1 cl. garlic, minced

Dash each salt and black pepper

1  T. coconut oil for browning

DIRECTIONS:   Place all ingredients into a food processor or blender and pulse a few times to reduce the fish to small bits (but not a paste).  Heat oil in very large non-stick skillet over medium-high heat. Spoon mixture onto heated pan, spreading slightly with back of spoon into 3″ cakes.  Brown nicely on both sides.  Serve with nice green salad or your favorite green vegetables.

Optional Dipping Sauce:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce or coconut aminos

1 tsp. minced fresh ginger

½ fresh jalapeno, seeded and chopped

NUTRITIONAL INFO:  Makes 8 fish cakes or 4 servings.  Each 2-cake serving contains (These numbers DO NOT include the dipping sauce):

143.25 calories

7.98 g  fat

1.63 g carbs, .73 g  fiber, .9 NET CARBS

18.15 g  protein

119 mg sodium

10 comments on “Thai Fish Cakes

  1. How do they stay together without falling apart? I have grown very tired of fish and this sounds like it just might do the trick. Do you have any substitution ideas for the spices if I’m not too fond of Thai.


  2. Excellent, Peggy.
    I didn’t have the Thai spices, so substituted 1/4 tsp Indian chili powder (it is MUCH hotter than Mexican) with a pinch each of cinnamon & nutmeg. It turned out delicious served with broccoli salad.
    Thank you.


  3. I fixed this tonight and we loved it. I had no idea what swai fillets were and had never cooked with Thai spices before, but I trusted you and went with it. I’m so glad I did. Thanks.


  4. I’m trying to gather the ingredients to make this. I couldn’t find Thai Red Curry Powder, but bought Thai Red Curry Paste. Would you use the same amount as the powder? And I bought something called Thai Garden Asian Blend which is coriander, red pepper flakes, cumin, nutmeg, cinnamon, garlic, basil, cardamon, and cloves. This I’m going to use for the Thai Blend. Still need to find Swai Fillets, but I’m sure I will. Just wondering about using paste instead of powder. Same amount you think?


    • I would use the same amount of paste, Sandy. And your blend sounds like the ingredients listed in mine, so that sounds like a good one to use. I get my frozen Swai filets at Walmart grocery in a large bag.


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