Classic Thai Fish Cake | Grocery Owl

Thai Fish Cake

Serves: 4 | Preparation Time: 30 mins


  • 1 tbsp Knife Premium Cooking Oil
  • 1 tbsp Knife Thai Fish Sauce
  • 250 gm White fish, cut into big cubes
  • 75 gm Red curry paste
  • 1 no Egg yolk
  • 1 tsp Sugar
  • ¼ cup Long beans, thinly sliced
  • 2 tbsp Thai basil, sliced
  • 3 nos Kaffir lime leaves, chiffonade



  1. In a blender, add Knife Thai Fish Sauce, white fish, red curry paste, egg yolk and sugar. Blend till smooth and thick.
  1. Transfer paste into a mixing bowl and add long beans, basil and the kaffir lime leaves. Mix well and chill in fridge for 15 – 20 minutes. Divide paste to make 12 patties of 1 cm thickness.
  1. In a saucepan, heat up 1 tbsp of Knife Premium Cooking Oil. Place patties on the pan and press down to create a flat round patty about 5 mm thick. Flip after 2 – 3 minutes or when the underside is golden brown.
  1. Serve with Knife Thai Dipping Sauce for a zesty flavour.


Recipe is courtesy of Allspice Institute.

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