We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Thai fishcakes with cucumber dipping sauce

Thai fishcakes with cucumber dipping sauce recipe

4 ratings

Perfect as a light main course or a distinctive starter, these tasty Thai fishcakes sure pack a fiery and flavoursome punch. Loaded with aromatic exotic herbs and spices these irresistible bite-sized fishcakes are served with a cooling spicy cucumber dipping sauce. See method

  • 20 mins to prepare and 30 mins to cook
  • 265 calories / serving

Ingredients

    For the fishcakes

    • 1 lemongrass stalk
    • 2 tbsp Thai red curry paste
    • 150ml (1/4pt) coconut milk
    • 2 kaffir lime leaves
    • 2 spring onions
    • 1 garlic clove, peeled
    • 1 tsp fish sauce
    • 1 red chilli, finely diced
    • 400g (13oz) white fish, such as cod
    • 2 eggs
    • 400ml (13 1/2fl oz) groundnut oil

    For the dipping sauce

    • 1/2 cucumber, finely diced
    • 1 red chilli, finely diced
    • 1/2 tsp rice wine vinegar
    • 1 tbsp soy sauce
    • 1 tsp groundnut oil

Each serving contains

  • Energy

    1100kj
    265kcal     13%

  • Fat

    18g 25%

  • Saturates

    4g 18%

  • Sugars

    4g 4%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 4.1g Protein 22.8g Fibre 0.9g

Method

  1. Put the lemongrass, curry paste, coconut milk and kaffir lime leaves in a small saucepan and simmer for 15 minutes to infuse the flavours and reduce slightly. Allow to cool completely before adding to the fishcake mixture after the next step.
  2. Put the spring onions, garlic, fish sauce, chilli and cooled coconut milk mixture in a food processor and blitz until smooth. Add the fish and eggs and blitz again. Chill the mixture for 30 minutes.
  3. Meanwhile, combine the dipping sauce ingredients, mix well and set aside.
  4. Heat the groundnut oil in a medium saucepan. Shape the chilled fishcake mixture into 5-7cm (2-3in) rounds and fry in batches for 5-10 minutes on medium, or until golden and cooked through. Drain on kitchen towel and serve warm with the dipping sauce.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Fish recipes

You may also like

Be the first to comment

blog comments powered by Disqus