Thai Fish Cakes with Spicy Dipping Sauce

Introduction & method

These Thai fish cakes are nothing like our bland Brit versions - and the spicy dipping sauce will blow your mind!

Thai Fish Cakes with Spicy Dipping Sauce Recipe

Prep

Make sure the fish has no bones in it and chop the fillets into chunks. Roughly chop the coriander. Top and tail the green beans and finely slice them.

Make the Fishcakes

In a blender or food processor, whizz together the fish, coriander, curry paste, lime juice, fish sauce and the egg. You are aiming for a paste-like consistency. Scrape the paste into a bowl and stir in the flour and green beans. The mixture should be thick enough to hold together in a ball. If it's too runny, stir in more flour. Divide the mixture into 6 equal parts, form them into balls and flatten them into discs about 1cm (half an inch) thick.

Cook the Fishcakes

Heat a generous amount of oil in a frying pan. Add the fishcakes and fry for 2-3 minutes each side. Drain and serve with spicy dipping sauce.

Make the Dipping Sauce

Peel and crush the garlic, finely chop the coriander and the chillies. In a small bowl, mix together the fish sauce, sugar and lime juice. Stir until the sugar dissolves. Blitz the garlic, chillies and coriander in a blender or food processor, then add the liquid and whizz a bit more.