Find your recipes and restaurants here

Thai fish cakes

Recipe from: 27 May 2010
fish cakes

Ingredients 12
Servings 8
Time 00:10


  • 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


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.

Read more on: fish/seafood


Homemade ricotta cheese

2020-03-27 17:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.