Thai Fishcakes. Recipe

Name: Thai Fishcakes.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 350 g white fish fillets, without skin such as cod or 350 g haddock; 1 teaspoon Thai fish sauce; 2 tablespoons Thai red curry paste; 1 tablespoon lime juice; 1 garlic clove, crushed; 4 dried kaffir lime leaves; 1 egg white; 3 tablespoons chopped fresh coriander; vegetable oil (for cooking); salt and pepper; fresh salad leaves, to serve; 1 small red chili pepper; 1 tablespoon light soy sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 3 tablespoons chunky peanut butter; 4 tablespoons coconut milk

Servings: persons

350 g white fish fillets, without skin such as cod or 350 g haddock
1 teaspoon Thai fish sauce
2 tablespoons Thai red curry paste
1 tablespoon lime juice
1 garlic clove, crushed
4 dried kaffir lime leaves
1 egg white
3 tablespoons chopped fresh coriander
vegetable oil (for cooking)
salt and pepper
fresh salad leaves, to serve
1 small red chili pepper
1 tablespoon light soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk

1
Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
2
Stir in the fresh coriander and process the paste again til mixed.
3
Dived the mixture into 8-10 pieces and roll into balls.
4
Flatten the balls to make round patties and set aside.
5
To make the peanut dip halve and deseed the chilli, the chop finely.
6
Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended.
7
Season to taste.
8
Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
9
Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 350 g white fish fillets, without skin such as cod or 350 g haddock, 1 teaspoon Thai fish sauce, 2 tablespoons Thai red curry paste, 1 tablespoon lime juice, and more.

Yes, Thai Fishcakes. 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.

Thai Fishcakes.

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