Thai fishcakes

Thai fishcakes


3 people made this

About this recipe: This is an easy recipe for Thai fish cakes.

Serves: 3 

  • 350g (12 oz) white fish fillet without skin, such as cod or haddock
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon lime juice
  • 1 garlic clove crushed
  • 4 dried kaffir lime leaves
  • 1 egg white
  • 3 tablespoons chopped fresh coriander
  • vegetable oil for cooking
  • salt and pepper
  • fresh salad leaves to serve
  • peanut dip
  • 1 small red chilli
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 3 tablespoons chunky peanut butter
  • 4 tablespoons coconut milk

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
  2. Stir in the fresh coriander and process the paste again til mixed. Divide the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
  3. To make the peanut dip halve and deseed the chilli, then chop finely. Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended. Season to taste.
  4. Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown. Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.

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