Thai Fish Cakes


  • 1 pound boneless fish fillets, cubed
  • 1/2 cup all-purpose flour
  • 2 tablespoons oyster sauce
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 1/4 cup chopped fresh cilantro
  • 4 green onions, sliced
  • 1 egg
  • All-purpose flour
  • Oil for frying


Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.

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Shape mixture into patties, and dust with flour.

Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.