Fish Cakes With Sweet Chili Dipping Sauce Recipe

Name: Fish Cakes With Sweet Chili Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless fish fillets, cut into small chunks; 2 tbsp Thai red curry paste; 2 None fresh kaffir lime leaves, torn; 2 None green onions, coarsely chopped; 1 tbsp fish sauce; 1 tbsp lime juice; 2 tbsp finely chopped fresh cilantro; 1 oz green beans, finely chopped; 2 None fresh red Thai chili peppers, finely chopped; None None Peanut oil, for deep-frying; None None FOR THE SWEET CHILI DIPPING SAUCE; 1/4 cup white vinegar; 1 tsp hoisin sauce; 1 None fresh red Thai chili pepper, finely chopped; 1/2 cup firmly brown sugar

Servings: persons

1 lb boneless skinless fish fillets, cut into small chunks
2 tbsp Thai red curry paste
2 None fresh kaffir lime leaves, torn
2 None green onions, coarsely chopped
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 oz green beans, finely chopped
2 None fresh red Thai chili peppers, finely chopped
None None Peanut oil, for deep-frying
None None FOR THE SWEET CHILI DIPPING SAUCE
1/4 cup white vinegar
1 tsp hoisin sauce
1 None fresh red Thai chili pepper, finely chopped
1/2 cup firmly brown sugar

1
Blend or process fish with curry paste, lime leaves, green onions, fish sauce and lime juice until mixture forms a smooth paste. Stir in cilantro, green beans and chili peppers
2
Divide mixture into 16 portions. Roll each portion into a ball, then flatten into a cake shape.
3
For the sweet chili dipping sauce, combine all ingredients and 1/2 cup water in small saucepan on medium heat. Stir until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer for 5 mins, or until thickened slightly.
4
Just before serving, heat oil in wok or large saucepan on medium-high heat. Deep-fry fish cakes in batches until browned and cooked through. Drain on paper towels. Serve fish cakes with sweet chili dipping sauce.

170

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless skinless fish fillets, cut into small chunks, 2 tbsp Thai red curry paste, 2 None fresh kaffir lime leaves, torn, 2 None green onions, coarsely chopped, and more.

Yes, Fish Cakes With Sweet Chili Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fish Cakes With Sweet Chili Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions