Thai Fish Cakes with Mango Avocado Salsa
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These Thai fish cakes with mango avocado salsa are bursting with flavor! We lightly fry them in coconut oil so they're crispy on the outside but tender in the center. They're an easy light meal or appetizer, and they're ready in just 35 minutes!
If you like fish cakes, try our shrimp cakes with lemon aioli and salmon cakes with avocado tartar sauce.
These tasty Thai fish cakes are inspired by Thai flavors and served with a tangy-sweet mango avocado salsa. While they're not the same as the ones you'd find served as a street snack in Thailand, they're a super flavorful and satisfying light meal.
We keep this recipe simple, so you don't need to pull out your food processor. The salmon is simply poached in a Thai-flavored coconut milk mixture, form it into patties, and then lightly pan-fry them until golden.
We could say that the mango avocado salsa isn't necessary, but we'd be lying. Its fresh, fruity taste is the perfect compliment and they're really not the same without it.
These Thai fish cakes are best enjoyed right away and they make a wonderfully easy light meal alongside our favorite coconut rice recipe.
Thai fish cakes ingredients
We love that a Thai fish cake is full of fresh, colorful ingredients! They're also much healthier than a deep-fried version from a Thai restaurant.
Here's everything you need to make the tasty Thai fish cakes:
- Salmon – our first choice for salmon is usually sockeye salmon but any variety of wild-caught salmon will work.
- Coconut milk – coconut milk is what we use to poach the salmon. You can use light coconut milk if you prefer.
- Thai red curry paste – we use Amoy or Mae Jin for all of our Thai curry recipes as they are both really flavourful without having a lot of heat.
- Garlic + ginger – this classic aromatic combo gives these fish cakes a boost of flavor.
- Sriracha – sriracha is optional if you like a bit of heat. Feel free to omit it for a less spicy (aka kid-friendly) fish cake version.
- Egg – egg works as a binder to help hold everything together.
- Breadcrumbs – any kind of fine breadcrumbs will work. If you're using panko breadcrumbs, we'd recommend giving them a pulse in your blender or food processor a few times. Use gluten-free bread crumbs if needed.
- All-purpose flour – we use all-purpose flour, but you can use a 1:1 gluten-free flour blend to keep these cakes entirely gluten-free.
- Coconut oil – we love the coconut flavor this adds to the fish cakes. You can also use a neutral-flavored oil like avocado or canola.
What you need for the mango avocado salsa
- Mango – any variety of mango will work but we usually go for the sweet yellow-skinned ataulfo mangoes when they're in season.
- Avocado, red bell pepper, red onion – creamy ripe avocado, crunchy red bell pepper, and sweet yet pungent red onion make a delicious mix of flavors.
- Cilantro – fresh coriander leaves add a pop of green color and fresh bright flavor.
- Fresh lime juice – fresh lime juice is best! We also like to include some lime zest for an extra pop of flavor.
- Sea salt
How to make Thai fish cakes
This Thai fish cakes recipe is an easy, flavorful summer meal or snack any night of the week! Here's how we make them in a few simple steps:
- Make the mango avocado salsa by combining all the salsa ingredients together in a bowl.
- Poach the salmon skin-side up in the coconut milk, Thai curry paste, garlic, ginger, and sriracha.
- When it's cooked, peel off the salmon skin and then break the salmon into pieces. Then, continue cooking it until there's no more liquid left.
- Stir in the egg and breadcrumbs and form the fish into patties.
- Cook the patties in coconut oil until golden brown and crispy on both sides.
- Serve warm with plenty of salsa!
What to serve with Thai fish cakes
These Thai fish cakes can be enjoyed with the mango avocado salsa as an appetizer, but they're easily turned into a meal with some rice. While you're at it, make a double batch and tuck the leftovers into lunch boxes the next day!
They pair naturally with other Thai-inspired foods like Thai chicken peanut noodles, Thai peanut curry, or a bowl of coconut Thai borscht. And they go really well with a simple cucumber salad or sauteed green beans!
Recipe FAQs
How do I store leftover fish cakes?
You can store any leftover fish cakes in an airtight container in your fridge for up to 3 days. Leftover salsa can also be stored in the refrigerator but the avocado will oxidize and turn brown. Although the color is unappealing, it's totally fine to eat.
Can I use white fish instead of salmon?
Yep, most of the common white fish fillets can be substituted for salmon. Halibut, mackerel, lingcod, tilapia, snapper, perch, basa, and monkfish to name a few. Just avoid anything too lean or delicate like tuna, swordfish, or flounder.
Should I serve them with a dipping sauce?
We don't love the ingredients in sweet chili sauce which is why we serve these with fresh mango avocado salsa. That said, if you enjoy sweet chili sauce, by all means, go for it!
More Thai-inspired recipes
Thai Fish Cakes Recipe
Ingredients
Mango Avocado Salsa
- 1 mango (cut into small cubes)
- 1 avocado (cut into small cubes)
- ¼ red pepper (cut into small cubes)
- 2 tablespoons red onion (diced)
- 2 tablespoons chopped cilantro
- Juice from half a lime
- A pinch of sea salt
Thai Fish Cakes
- 1 ½ lb salmon
- ½ cup canned coconut milk
- 2 tablespoons red Thai curry paste (see note)
- 2 cloves garlic (finely minced)
- ½ inch piece of ginger (finely minced)
- 1 teaspoon sriracha
- 1 large egg (beaten)
- ¼ cup fine breadcrumbs
- ¼ cup all-purpose flour (gluten-free if needed)
- Coconut oil (for the pan)
Instructions
- Combine all the salsa ingredients in a medium sized bowl and stir gently to mix. Set aside.1 mango, 1 avocado, ¼ red pepper, 2 tablespoons red onion, 2 tablespoons chopped cilantro, Juice from half a lime, A pinch of sea salt
- Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan, skin side up, and let it poach for 10 minutes.1 ½ lb salmon, ½ cup canned coconut milk, 2 tablespoons red Thai curry paste, 2 cloves garlic, ½ inch piece of ginger, 1 teaspoon sriracha
- When the salmon is cooked, peel off the skin and discard it. Break the salmon into pieces using a wooden spoon and continue to cook it until the pan is dry. Remove the pan from the stove and let the salmon cool.
- Add the egg and breadcrumbs to the salmon and mix well. If the mixture is too wet to stick together, add more breadcrumbs. Form into 6 patties and dust both sides with the flour.1 large egg, ¼ cup all-purpose flour, ¼ cup fine breadcrumbs
- Add a big spoonful of coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.Coconut oil
- Serve the Thai fish cakes topped with plenty of salsa.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our seafood recipes and our Thai-inspired recipes!
