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!
These Thai-inspired fish cakes are one of my favorite light meals, especially when I want something fresh, flavorful, and satisfying without a lot of fuss. They’re served with a tangy-sweet mango avocado salsa that really makes the dish sing. While they’re not meant to replicate the street-food versions you’d find in Thailand, they’re full of bold Thai flavors and feel special enough for dinner at home.
I keep the method intentionally simple. Instead of using a food processor, I gently poach the salmon in coconut milk flavored with Thai red curry paste, garlic, and ginger. Once the salmon is cooked, I flake it, mix it with breadcrumbs, flour, egg, and a touch of Sriracha, then form it into patties and pan-fry them in coconut oil until golden. The result is tender fish cakes with a lightly crisp exterior and loads of flavor.
And while I could say the mango avocado salsa is optional, I’d be lying. Sweet ripe mango, creamy avocado, red bell pepper, red onion, cilantro, fresh lime juice, and a pinch of sea salt add brightness and contrast, balancing the richness of the fish cakes perfectly. Together, they make a colorful, lighter take on Thai fish cakes that feels fresh, vibrant, and completely crave-worthy.
Turn these into a meal
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 fluffy rice and Thai cucumber salad on the side. While you’re at it, make a double batch and tuck the leftovers into lunch boxes the next day!
Recipe FAQs
How do I store leftover fish cakes?
You can store any leftover fish cakes in a covered 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 safe 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.
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 notes)
- 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
- 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.
My family loved this!
That makes me so happy to hear! 💛 I’m so glad it was a hit with your family — thanks so much for taking the time to leave a note!
Amazing 👏
I have made these Thai Fishcakes before but never thought to pair them with mango salsa. Since I usually have pineapple left over from making Pineapple Fried Rice with the fishcakes, I will definitely try this out the next time I go Thai!
Pineapple Fried Rice sounds delicious! I’m going to have to try making some the next time I make these. 🙂
I have an egg intolerance but think this meal sounds fantastic. Do you have any suggestions on how I can make them without the egg? Any egg substitutions that might work? Thanks!
A lot of vegan recipes call for a chia or flax egg as a binder, and it might work in this recipe, too. To make one, you mix 1 tablespoon of either chia seeds or ground flax with 3 tablespoons of water and let it sit for about 10 minutes to thicken.
The other option is to bake them. Simply form into patties without the egg and bake them for about 15 minutes. They do dry out a bit this way, but they are still really good!
Its delicious, but it fell apart. Maybe an egg?
The recipe as written is quite delicate, which is why I chose to bake them. I’m actually in the process of reworking the recipe and will post it again early next month so your feedback comes at a great time.
I’m not exactly sure how you are cooking the salmon. So, you are cutting the salmon into chunks and with only a quarter cup of coconut milk you are tossing it until it cooks? Is that enough liquid? This recipe sounds delicious so I want to make sure I get it right.
Hi Maria,
So the coconut milk is really just for flavour. A lot of it will cook off while the salmon cooks. Actually if it didn’t cook off the salmon would be too wet. Hope you love the recipe!
Would you recommend using smoked salmon instead if you can’t get fresh salmon?
Hi Marty,
Hot smoked salmon (as opposed to cold smoked, like lox) would probably work great. I haven’t tried it but imagine it would be good with that too 🙂
How are you cutting up the salmon? Manually? Food processor? The picture looks like it’s not super chunky.
Hey John,
I just cut it up manually with a knife. I used a food processor once when making fish cakes and the fish turned into a paste. I definitely wouldn’t recommend it 🙂
What kind of salmon do you recommend using for this recipe? Fresh or canned? Planning on making this for dinner tonight 🙂
Hi Katie,
I’ve only ever made this with fresh salmon before. Although it would be different I would suspect that it would also turn out if you used canned salmon. If you decide to use canned salmon I would love to hear how it turned out!