Thai Fish Cakes with Noodle Salad

Brighten up your dinner table with these irresistible Thai Fish Cakes paired with a vibrant Noodle Salad—a perfect harmony of bold flavors and refreshing textures. Featuring delicate white fish fillets infused with red curry paste, fish sauce, and a hint of fragrant lime leaves, these golden, crispy fish cakes are bursting with authentic Thai flavors. Complementing them is a light and zesty rice noodle salad, studded with crunchy vegetables like carrot, cucumber, and red bell pepper, and tossed in a tangy soy-lime dressing with a touch of honey. Finished with fresh cilantro, mint, and optional crushed peanuts, this dish is a deliciously balanced meal that’s ideal for a quick weeknight dinner or a crowd-pleasing entertaining option. Enjoy a taste of Thailand in just 40 minutes!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g White fish fillets (e.g., cod or tilapia), skinless and boneless
• 2 tbsp Red curry paste
• 2 tbsp Fish sauce
• 1 large Egg
• 100 g Green beans, finely chopped
• 3 leaves Lime leaves, finely shredded (optional)
• 200 ml Vegetable oil (for frying)
• 200 g Rice noodles
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 medium Red bell pepper, thinly sliced
• 2 tbsp Fresh cilantro, chopped
• 2 tbsp Fresh mint leaves, chopped
• 2 tbsp Soy sauce
• 3 tbsp Lime juice
• 1 tbsp Honey
• 1 tbsp Sesame oil
• 2 tbsp Crushed peanuts (optional)

Directions

Step 1

1. Add the white fish fillets, red curry paste, fish sauce, and egg into a food processor. Blend until smooth.

Step 2

2. Transfer the mixture to a mixing bowl and fold in the finely chopped green beans and shredded lime leaves, if using.

Step 3

3. Use wet hands to shape the fish mixture into small patties about 5–6 cm in diameter.

Step 4

4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish cakes in batches for 2–3 minutes on each side, or until golden brown and cooked through. Drain on paper towels and set aside.

Step 5

5. Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.

Step 6

6. In a large bowl, combine the rice noodles, julienned carrot, cucumber, and red bell pepper. Toss in the chopped cilantro and mint leaves.

Step 7

7. Prepare the dressing by whisking together the soy sauce, lime juice, honey, and sesame oil in a small bowl.

Step 8

8. Pour the dressing over the noodle salad and toss to combine. Sprinkle with crushed peanuts, if desired.

Step 9

9. Serve the fish cakes alongside the noodle salad, garnished with extra lime wedges, if preferred.

Nutrition Facts

Serving size	(1511.1g)

Amount per serving	% Daily Value*
Calories	2856.5

Total Fat 234.7g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 7.9g
Cholesterol 419.5mg	0%
Sodium 5175.6mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 36.6g
Protein 104.0g	0%

Vitamin D 853.8IU	0%
Calcium 275.2mg	0%
Iron 6.9mg	0%
Potassium 2697.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.1%

Protein: 14.0%

Carbs: 14.8%