Thai Fish Cakes

I came across the idea of Thai fish cakes in a cookbook.  They were made with some variety of fresh fish but since I am a Maritimer the idea of a fish cake without salt fish was quite foreign to me so I changed it up a bit and went for a “Maritime” version of a Thai fish cake.  My apologies to the residents of Thailand.


  • 6 potatoes
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 tbls olive oil
  • 1 1/2 cups salt fish
  • 1 haddock filet
  • 1 tbls Thai fish sauce
  • 1-2 teas red curry paste
  • 1 tbls lime juice
  • 1 egg
  • 4 kaffir lime leaves, ribs removed and leaves finely diced
  • 3 tbls cilantro, chopped


  1. Boil salt fish in fresh water for about 15 minutes. Drain and flake.
  2. Saute onion and garlic in a bit of olive oil in a dutch oven or saucepan.
  3. Add potatoes, fresh fish and kaffir lime leaves with just enough water to cover. Cover and bring to a boil.
  4. Simmer until potatoes are done. Drain potatoe/fish mixture.
  5. Mix together the egg, fish sauce and red curry paste and add to fish/potatoe mixture with the reserved salt fish and mash with a potato masher.
  6. Form into patties and pan fry until golden.

Serving Suggestions:
Serve with any vegetables of your choice. Green tomato chow is good with the fish cakes as well.

I used the Thai Kitchen red curry paste. The kaffir lime leaves (frozen at the Asian grocery) are really nice but if impossible to find try the zest of the lime.


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