Thai Fish Cakes With Noodle Salad

The first time I had Thai fish cakes was at a tiny street stall in Bangkok. The air was thick with the scent of lemongrass and chilies, and the vendor, with a smile as warm as the tropical sun, pressed the patties onto a sizzling hotplate. The crisp, golden exterior gave way to a burst of savory, herbaceous flavor, perfectly balanced by the sweet, sour, and spicy dipping sauce. I knew right then that this was a dish I needed to learn to make, to bring a little piece of Thailand back home with me.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 2⁄3 cup coriander, loosely packed
• 1⁄2 cup fresh mint leaves, loosely packed
• 4 red Thai chilies, quartered
• 600 g firm white fish fillets, chopped coarsely
• 1 garlic clove, quartered
• 1 egg white, beaten lightly
• 250 g rice vermicelli
• 2 teaspoons sugar
• 1⁄4 cup lime juice
• 1 tablespoon sambal oelek
• 1 Lebanese cucumber, seeded, chopped finely
• 100 g snow peas, sliced thinly

Equipment Needed

• Blender or Food Processor
• Large Heatproof Bowl
• Large Non-Stick Frying Pan
• Small Saucepan

Instructions

1. Begin by creating the fish cake paste. In a blender or food processor, combine half of the coriander, half of the mint, half of the chilies, the fish, garlic, and egg white.
2. Blend or process the ingredients until the mixture forms a smooth, consistent paste. It’s important not to over-process, as this can make the fish cakes tough. A slightly coarse texture is perfectly acceptable.
3. Using one hand, gently shape the fish cake paste into approximately 12 patties. Aim for a consistent size and thickness to ensure even cooking.
4. Heat a large non-stick frying pan over medium heat. You may need to add a little oil if your pan isn’t truly non-stick, but avoid adding too much, as the fish cakes should be browned, not deep-fried.
5. Cook the patties in batches in the heated pan, taking care not to overcrowd it. Overcrowding will lower the pan temperature and result in steamed, rather than browned, fish cakes.
6. Cook the patties until they are browned on both sides and cooked through. This typically takes about 3-4 minutes per side. You can check for doneness by inserting a fork into the center of a patty. If it flakes easily and is opaque throughout, it’s ready.
7. While the fish cakes are cooking, prepare the rice vermicelli. Place the noodles in a large heatproof bowl.
8. Pour boiling water over the noodles, ensuring they are completely submerged.
9. Let the noodles stand until they are just tender, which usually takes about 5-7 minutes. Don’t overcook them, or they will become mushy.
10. Drain the noodles thoroughly and keep them warm.
11. Prepare the dressing by combining the sugar, lime juice, and sambal oelek in a small saucepan.
12. Bring the mixture to a boil over medium heat.
13. Reduce the heat to low and simmer, stirring occasionally, until the sugar dissolves completely. This usually takes only a minute or two. Set aside to cool slightly.
14. While the dressing is simmering, finely chop the remaining coriander, mint, and chilies.
15. Place the chopped herbs and chilies in a large bowl along with the cooked noodles, cucumber, and snow peas.
16. Pour the sugar mixture over the noodle mixture.
17. Toss gently to combine all the ingredients, ensuring the noodles are evenly coated with the dressing.
18. Serve the fish cakes immediately on top of the noodle salad.

Expert Tips & Tricks

• For extra flavor: Add a teaspoon of finely grated ginger or lemongrass to the fish cake mixture.
• To prevent sticking: Lightly oil your hands before shaping the fish cakes. This will make them easier to handle and prevent them from sticking to your hands.
• For a crispier crust: Dredge the fish cakes in a little rice flour or cornstarch before frying.
• Make-ahead tip: The fish cake mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
• Adjust the spice level: If you prefer a milder flavor, reduce the number of chilies or remove the seeds before chopping.
• If the mixture is too wet: Add a tablespoon of breadcrumbs to bind it together.

Serving & Storage Suggestions

Serve the Thai Fish Cakes and Noodle Salad immediately while the fish cakes are still warm and crisp, and the noodle salad is fresh and vibrant. Garnish with extra coriander leaves and a lime wedge for squeezing.

Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a frying pan or oven until warmed through. The noodle salad is best eaten fresh, but leftovers can also be stored in the refrigerator for up to 1 day. Be aware that the noodles may become slightly softer over time. Freezing is not recommended as it will affect the texture of both the fish cakes and the noodle salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	120mg	40%
Sodium	300mg	13%
Total Carbohydrate	65g	22%
Dietary Fiber	3g	12%
Sugars	6g
Protein	35g	70%

Variations & Substitutions

• Gluten-free: Ensure the sambal oelek is gluten-free and use gluten-free soy sauce (if using).
• Vegetarian (Fish-free): Substitute the fish with firm tofu, pressed to remove excess water, or cooked quinoa for a similar texture and protein content. Consider adding wakame seaweed flakes for a “fishy” flavor.
• Different herbs: Try using Thai basil or Vietnamese mint in addition to or instead of the coriander and mint.
• Vary the vegetables: Add shredded carrots, bean sprouts, or bell peppers to the noodle salad for extra crunch and color.
• Spice it up: Add a pinch of cayenne pepper to the fish cake mixture for an extra kick.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish, but be sure to thaw it completely and pat it dry before using it. This will help remove excess moisture and prevent the fish cakes from being soggy.

Q: Can I bake the fish cakes instead of frying them?
A: Yes, you can bake the fish cakes. Preheat your oven to 375°F (190°C) and bake for about 15-20 minutes, or until they are golden brown and cooked through. Baking will result in a slightly less crispy exterior than frying.

Q: What is sambal oelek, and can I substitute it?
A: Sambal oelek is a chili paste made from ground chilies, vinegar, salt, and sometimes sugar. It adds a spicy and slightly sour flavor. If you can’t find it, you can substitute it with another chili paste or sriracha sauce.

Q: How do I prevent the fish cakes from falling apart while cooking?
A: Make sure the fish cake mixture is not too wet. If it is, add a tablespoon of breadcrumbs to help bind it together. Also, be gentle when shaping the patties and avoid overcrowding the pan while cooking.

Q: Can I make this dish ahead of time?
A: The fish cake mixture can be prepared up to 24 hours in advance. The noodle salad is best eaten fresh, but can be made a few hours ahead. Assemble the dish just before serving.

Final Thoughts

Thai Fish Cakes with Noodle Salad is a delightful dish that’s surprisingly easy to make at home. The vibrant flavors and textures will transport you to the bustling streets of Thailand with every bite. Don’t be afraid to experiment with the ingredients and adjust the spice level to your liking. I encourage you to try this recipe and share your creations with friends and family. Pair it with a refreshing glass of iced Thai tea or a crisp Sauvignon Blanc for a truly authentic experience. Enjoy!