This recipe for Thai fishcakes with chilli-lime dipping sauce in Sonia Cabano’s book; ‘Easy, Simple and Delicious‘ caught my attention because I love Thai fishcakes, and have never made them because the recipe I have requires multiple ingredients. I also love dipping sauces and this one sounded so fresh and tasty.

What you need to make these: (I halved the recipe)

  • 500gm fresh hake (I found fresh hake mince which worked perfectly)
  • 1 egg (I couldn’t halve this, so use 1 egg if you double the recipe too)
  • 1 Tbs (15ml) Thai red curry paste
  • 1 tsp (5ml) sugar (I used palm sugar because I love it so much)
  • 2 tsp (10 ml) Thai fish sauce
  • 1 Tbs (15ml) chopped fresh coriander
  • 3 spring onions (white part only) chopped
  • oil for frying

How to make these:

  • cut the fish into chunks and place in a food processor with the chopped onions, egg, coriander, red curry paste, sugar and fish sauce and blend until it comes together in a paste (not too smooth)
  • heat the oil in a non-stick frying pan and roll balls out of the fish mixture to your desired size (wet hands make this easier).  I think smaller is nicer here as they are quicker to fry and make the perfect dipping snack
  • fry on either side until golden and set aside to drain on kitchen paper
a perfect starter or cocktail party snack

Chilli-lime dipping sauce

What you need: (again I halved the quantity so double up to make more)

  • 1 clove of garlic, crushed
  • 1/2 small green chilli minced
  • 1 Tbs soft brown sugar (I used palm)
  • 2Tbs (30ml) Thai fish sauce
  • 2 Tbs (30ml) rice vinegar
  • 1 Tbs (15ml) lime juice (I used bottled)
  • 2 Tbs (30ml) water
How to make:
  • Place all the ingredients into a food processor and blend.  As I was making half a batch and my food processor is too big, I very quickly bashed the garlic, chilli and sugar in my pestle and mortar, and then when this was all ground up I added the liquid ingredients
  • serve in a bowl with the fishcakes
spicy, fresh and fragrant

If you have all the ingredients on hand as I tend to do as cupboard staples, all you need is the fresh fish and these can be knocked up in minutes. These were family friendly, so if you wanted them a bit spicier you could add more chilli / curry paste.

The chilli lime dipping sauce was delicious, and I am going to be making that over and over again to accompany various other dishes.  I also think it would make a lovely dressing for a noodle salad.



  1. Lovely – could totally do with some of these now!

  2. Oh… My… Gosh Sam!
    This looks absolutely amazing! I’ve been on a frying mode lately. Fritters, kibbeh, doughnuts… you name it, been frying. 😉
    I have to give this a try. I love Thai flavors and that chili-lime dipping sauce… *yum*

  3. Sam

    Thanks Shay, lovely to hear from you. Fried things are the best :-), pity about the waistline concerns. This dipping sauce is a winner and I just made another batch for some tempura (I added a splash of soya sauce).
    Sam x

  4. As previous Gulf Coast, and now Eastern Seaboard, transplants from the Midwest, my fiancee and I love our proximity to the salt water and its bounty. While crab cakes are amazing, and we never tire of them, we do enjoy cakes made of other local seafood: shrimp, scallops, and of course fish. I’ve only made my own once using cod, and it too was Thai-inspired. It’s been a while, so once this hurricane blows past our part of coastal North Carolina, I must give yours a try. Love that sauce, too!



  5. Sam

    Hi Heather, lovely to hear from you again. I so wish we could get local crab here (its a rare imported treat), I love crab cakes. This sauce is a total winner, I made it again last night to go with my crispy vegetable tempura (I just added a splash of soy).

  6. I happened upon this post via a shared link from stumbledupon and wow, am I happy they shared it. I love Thai fish cakes and haven’t had them in years. I had forgotten about them, but the moment I saw these the thought came right back. These look beautiful and delicious. Thank you for bringing back that memory.

  7. Sam

    Hi Zirkie, the sauce is a real winner, you have to try it.

  8. I made these last night – so delicious! We’re making them again tonight because the family couldn’t get enough of them! And that sauce…you’re right, it is completely and utterly amazing! I had the left overs on a salad, which was brilliant. Thanks so much for the recipe.

  9. These look delish and so easy! Making a Thai fiesta for my fam tomorrow so I think I might give them a bash. Will let you know how it goes.

  10. Sam

    HI Lulu, I have absolutely no idea. I made this in 2013 sorry.

  11. Thanks for the reply. Do you know if I can make this ahead and fry at the time needed

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