Thai Fishcakes with Spicy Dipping Sauce

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is more affordable.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade paste can reduce preservatives, while yellow curry paste is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic flavor enhancer.

cucumber

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is a low-calorie substitute, while carrots are often cheaper.

Prepare the dipping sauce by mixing 1 tablespoon of fish sauce, 1 tablespoon of sugar, zest of lime, and 1 tablespoon of lime juice in a bowl.

Chop 4 red birds eye chilies, a small handful of fresh coriander, and crush 2 garlic cloves before adding them to the sauce mixture.

Blend the liquid ingredients first, then add the chopped solid ingredients and mix well. Set aside the dipping sauce.

For the fish cakes, chop 250 g of white fish into chunks, ensuring there are no bones.

In a blender, add the fish, a bit of coriander, chopped lime leaves, 1 egg, 1/2 tablespoons of Thai red chili paste, lime juice, lime zest, and 1 tablespoon of fish sauce or soy sauce. Blend until smooth.

Transfer the blended mixture to a bowl and stir in 1/4 cup of rice flour and the sliced spring onion.

If the mixture is too liquid, add more rice flour until it can hold its shape.

Heat about 1/2 inch of oil in a frying pan over medium heat.

Form the mixture into patties and fry them in the hot oil for 3 to 4 minutes on each side until golden brown.

Remove the fish cakes from the pan and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens