Thai fish cakes with dipping sauce

    1 hour 52 min

    These delicious fish cakes, made with fresh haddock and potatoes, are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They're served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad, to make a tempting and nutritious first course.

    90 people made this

    Serves: 8 

    • 340g floury potatoes, peeled and cut into chunks
    • 340g 340 g (12 oz) haddock fillet
    • juice of 1 lime
    • 1 thin lemongrass stalk, thinly sliced and lightly crushed
    • 1/2 teaspoon 2 tsp Thai red curry paste
    • 3 spring onions, thinly sliced
    • 3 garlic cloves, chopped
    • 3 tbsp chopped fresh coriander
    • 1 tsp finely chopped fresh root ginger
    • 4 tbsp plain flour
    • 2 eggs, lightly beaten
    • 100 g (3½ oz) fresh breadcrumbs
    • 2 tbsp extra virgin olive oil
    • salt
    • Lime and honey dipping sauce
    • juice of 3 limes
    • 2 tbsp clear honey
    • 1 tsp chopped fresh root ginger
    • 2 tsp soy sauce
    • ¾ tsp Thai red curry paste
    • 1 fresh mild red chilli, seeded and thinly sliced
    • Salad
    • 1 round lettuce, finely shredded
    • ½ cucumber, diced
    • 15 g (½ oz) fresh mint leaves, finely shredded

    Prep:1hr40min  ›  Cook:12min  ›  Ready in:1hr52min 

    1. Boil the potatoes in a saucepan with enough water to cover for 15–20 minutes or until tender. Drain well, then mash.
    2. Meanwhile, place the fish in a shallow pan with enough cold water to cover and add half the lime juice. Bring to the boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover pan and leave to cool for 4 minutes. Drain the fish and flake the flesh with a fork, discarding skin and bones.
    3. Mix together the potatoes and fish with a fork, adding the lemongrass, curry paste, spring onions, garlic, coriander, ginger and the remaining lime juice.
    4. Tip the flour onto one plate, the eggs onto a second plate and the breadcrumbs onto a third plate. Take about 1 tablespoon of the fish mixture and shape into a fishcake. Turn first in the flour, then dip into the egg and, finally, coat with crumbs. Shape and coat the remaining fishcakes in the same way, making 24 all together. Chill the fishcakes for 1 hour.
    5. Heat half the oil in a nonstick frying pan. Add half the fishcakes and cook over medium heat for about 3 minutes on each side or until golden. Remove and keep warm while you cook the rest of the fishcakes, using the remaining oil.
    6. For the dipping sauce, place all of the ingredients in a small pan and heat gently for 1 minute. Do not boil.
    7. Mix together the lettuce, cucumber and mint for the salad. Arrange the fishcakes on individual plates with the salad and serve each with a tiny dish of the dipping sauce.

    Some more ideas

    For Middle Eastern salmon cakes with lemon and mint dipping sauce, use fresh salmon fillet instead of the haddock. Replace the lime juice with lemon juice, and instead of lemongrass and Thai curry paste use ½ tsp ground cumin, ½ tsp paprika and a generous shake of Tabasco sauce or cayenne pepper to taste. For the dipping sauce, mix together 3 tbsp mayonnaise (reduced-fat, if you like) and 3 tbsp plain low-fat yogurt until smooth, then stir in ½ tsp paprika, ¼ tsp ground cumin, the juice of 1 lemon and 2 tbsp chopped fresh mint. * Crab meat – fresh or canned – can be used instead of part or all of the haddock. Canned crab meat should be drained well.

    Plus points

    Recent research suggests that garlic may help to reduce high blood cholesterol levels and inhibit blood clotting, thereby reducing the risk of heart disease and strokes. * Honey has been used since ancient times as a food, sweetener and preservative. It is sweeter than sugar because of the fructose content and lower in calories, weight for weight, because of its water content.

    Each serving provides

    B1, B6, niacin * B12, iron * C, folate, calcium, copper, potassium, selenium

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    Reviews in English (4)


    This a very good recipe and the flavours work well. Personally I will add more curry paste and increase the other spices the next time I make it, as the fish cakes were a little too subtle for me. A word of warning for less experienced cooks; make sure you drain the fish well and try to get some of the water out of the potatoes, or else you'll have a very liquid mix that will be difficult to shape into cakes.  -  13 Mar 2012


    Thanks for your comments about the preparation steps - we have updated them with the correct instructions.  -  21 Jun 2011


    Surely there's a mistake with the 'preparation method? This does not seem to be for the fishcakes at all.  -  20 Jun 2011