Thai fish cakes

Recipe from: 27 May 2010
fish cakes

Ingredients 12
Servings 1
Minutes 10 mins


Serving Change
  • 2 kg fish fillets (deboned and deskinned)
  • 50 g fresh coriander (generous handful)
  • 50 ml sweet chilli sauce
  • 100 ml soy sauce
  • 100 ml Fish Sauce
  • 2 onions, chopped
  • 50 g garlic, roughly cut
  • 50 g ginger preserve
  • 100g yellow curry paste
  • 50 ml oil
  • 50 ml sesame oil
  • 1


10 mins
Cut fish into small pieces.
Add coriander, chilli sauce, soy sauce, fish sauce and egg. Allow to marinade in fridge for 30 mins.
Heat oil in pot and fry onions until golden.
Add ginger and garlic and fry for 2 mins
Add the curry paste and cook for a further 2 mins
Allow to cool and mix into the fish mixture.
Blend in the food processer until smooth (don’t add a lot at one time).
Once blended, mix well and roll into appropriate size patties (use warm water to dip your hands in when rolling).
To serve: Serve on a bed of cucumber noodles (you can make these with a mandolin) and a bowl of sweet chilli sauce.


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