Thai Fish Cakes

Thai-style fish cakes are a classic, and for good reason, they’re delicious! For a twist, supplement some of the fish with prawn or crab meat. If needed, make the fish cakes a few hours in advance and store them in the fridge until required. Serve with greens, and some rice on the side for the hungry ones.

Use: white fish. Ling, Elephant, Monk, Tarakihi or Moki all work well.

For the Fish Cakes

  • ½ bunch Spring Onion
  • 500g Ling
  • 1 handful of fresh Coriander
  • 2 Tbsp Thai Red Curry Paste
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • 1/2 Lime
  • 1 Egg
  • 3 Tbsp Cornflour
  • 3 Tbsp Oil, for frying

For the Dipping Sauce

  • 1 small can Coconut Cream (approx. 270 ml)
  • 1 fresh Red Chili
  • 1 Tbsp fresh Coriander
  • Juice of ½ Lime
  • Fine-ish chop half a bunch of spring onions. Set aside.
  • Cut the ling into cube size pieces.
  • Place the ling, coriander, curry paste, fish sauce, sugar, juice from half a lime, egg and cornflour into a food processor.
  • Blitz for approximately 30 seconds on medium speed ensuring everything is mixed through evenly.
  • Remove the mixture from the processor and put into a bowl. Fold the chopped spring onions through the fish mixture. 
  • Using your hands, form about 8 even size fish cakes (not too thin).
  • Place each of the cakes on to a tray. Transfer the tray into the fridge for 30mins to set (this will help the fish cakes hold together when you fry them).
  • In the meantime, while your fish cakes are setting in the fridge, make the sauce. Open the can of coconut cream. Finely chop coriander (not the stalks). Finely dice a small size red chilli removing the seeds. Juice ½ a lime.Combine all of the sauce ingredients in a bowl and set aside.
  • Remove the fish cakes from the fridge after 30 minutes. In a large-size frying pan add 3 tablespoons of cooking oil. Heat the pan to medium heat. Add each fish cake gently to the pan (to avoid oil splashes). Allowing a cooking time of 3 minutes each side. Carefully turn the fish cakes using a fish slice or spatula to ensure the cakes don’t break apart.
  • Gently remove the fish cakes from the pan, plate up, and drizzle the sauce on top to serve (with some more on the side).