Meals and Courses

Thai Fishcakes with Dipping Sauce

cook 30 mins
  • 500 g (1 lb) boneless fish fillets (such as salmon, cod or pollack), cut into chunks
  • 1–2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce or lime juice
  • 1 small bunch of coriander, finely chopped
  • 2 spring onions, finely sliced
  • 1 small egg white, whisked
  • 4 tablespoons vegetable oil
  • sweet chilli sauce, to serve
  • Place the fish in a food processor and pulse until it forms a chunky paste. Scrape into a bowl and mix with the curry paste, fish sauce or lime juice, coriander, spring onion and egg white until well combined. Use slightly wet hands to form the mixture into about 16 little fishcakes. Arrange on a large plate, cover with clingfilm and chill in the refrigerator for about 20 minutes. (Alternatively, if you do not own a food processor, chop the fish as finely as possible and mix with the remaining ingredients, then form into 4 large patties. Chill for 15 minutes.)
  • Heat the oil in a large frying pan and cook the fishcakes for about 2 minutes on each side (or 3–4 minutes on each side, if cooking 4 larger patties) until cooked through and golden. Drain on kitchen paper and serve with the sweet chilli dipping sauce.
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