Crispy Thai Fish Cakes (Pan-Fry)

Ingredients

• 250 g white fish fillet (cod/tilapia), finely chopped
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp green onions, finely sliced
• 2 tbsp cilantro, chopped
• 1 tsp lime zest
• 1 tbsp lime juice
• 2 tbsp cornstarch
• 1 egg
• 2 tbsp neutral oil (for pan-frying)
• 4 tbsp sweet chili sauce
• 1 tbsp water
• 1 tsp rice vinegar
• 1 tsp sugar

Instructions

1. 1

   Prep (15 minutes): In a bowl, combine chopped fish, fish sauce, soy sauce, garlic, ginger, green onions, cilantro, lime zest, lime juice, cornstarch, and egg. Mix until sticky and cohesive.

2. 2

   Form cakes: Wet your hands and shape the mixture into 6 small patties (about 1/2-inch thick).

3. 3

   Cook (15 minutes): Heat oil in a nonstick skillet over medium-high heat. Pan-fry patties in batches if needed, 3–4 minutes per side, until golden and cooked through.

4. 4

   Make dipping sauce while fish cooks: In a small bowl, whisk sweet chili sauce, water, rice vinegar, and sugar until smooth. Serve with the hot fish cakes.