Thai Fish Cakes with Cucumber Dipping Sauce

So this last week in my restaurant class we cooked Thai cuisine. My partner and I were responsible for Line 1 which had Green Curry and Catfish with Sweet Chili Sauce. It was such a great experience and I'm glad for all that we've done within the last few weeks. One of the reasons I chose to make this dish is because we made curry pastes and I had some leftover. Of course I have a ton of halibut and ling cod in the freezer so I thought this recipe from Closet Cooking would be perfect. He always has such great recipes that focus on one or two ingredients in many different ways!

Thai Fish Cakes with Cucumber Dipping Sauce
Recipe adapted from Closet Cooking

1 lb halibut, finely chopped
1 egg
1/2 cup green beans, thinly sliced
1 teaspoon jalapeno, thinly chopped
1 green onion, sliced
2 tablespoons cilantro, chopped
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup panko
oil, for frying

  • Mix everything for the cakes in a large bowl by hand until sticky.
  • Form the mixture into small cakes. {I made about 9}
  • Fry in oil until golden brown on both sides.

Cucumber Dipping Sauce:

1/2 cup water
4 tablespoons white vinegar
4 tablespoons sugar
1/4 cup cucumber, seeded and sliced
1teaspoon jalapeno, finely chopped
1 green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon peanuts, chopped

  • Heat the water, vinegar and sugar in a pot until the sugar dissolves.
  • Allow the vinegar mixture to cool and mix everything together once it is.



  1. Sounds delicious! (what kind of beans, please?)

  2. Keeping with the tradition, usually long beans are used. You can buy them at any Asian market. However, I just used fresh green beans.


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