Crispy Fish Cakes

CRISPY FISH CAKES was the featured recipe with Table White Wine. Pair with other Pinot Grigio, Chenin Blanc, Muscat, Riesling, Colombard, or Sweet(er) White Blend.

Crispy Fish Cakes

Got 30 minutes? Win over the lunch bunch with these crispy fish cakes. They’re a sweet and spicy showcase of Asian flavor, including Thai Kitchen® Red Curry Paste and Premium Fish Sauce. Serve with our Sweet Red Chili Sauce.  
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: asian
Keyword: fish, fish cake, seafood, spicy, sweet
Servings: 6


  • 12 ounces firm white fish fillets cut into chunks
  • 1 tbsp red curry paste
  • 1 egg
  • 8 green beans thinly sliced
  • 4 green onions green parts only, thinly sliced
  • 3 cloves garlic finely chopped
  • 2 tbsp fish sauce
  • 1 1/2 tbsp cornstarch
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • sweet red chili sauce


  • PLACE fish, curry paste and egg in food processor; cover. Process until smooth. Set aside. Mix green beans, green onions and garlic in large bowl. Add fish sauce, cornstarch and sugar; stir to make a smooth paste. Add fish mixture; mix well. With lightly moistened hands, divide fish mixture into 1/4 cup portions and shape into thin patties.
  • HEAT a wok or heavy skillet on medium-high heat; add oil. Fry patties in batches until golden brown on each side. (Do not overcook.) Drain on paper towels.
  • SERVE warm or cold with Thai Kitchen Sweet Red Chili Sauce for dipping.


Recipe by via WineShop at Home
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