Thai fishcakes with a chilli-lime dipping sauce
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.
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) of water
- 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
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.
You may also like:
Thai fishcakes with a chilli-lime dipping sauce
Ingredients
- 500 gm 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
Instructions
- 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.
Lovely – could totally do with some of these now!
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*
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
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!
Cheers,
*Heather*
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).
Sam
Wow, Sam,this is easy and I am sure that the dpping sauce was very tasty!!
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.
Thanks Kita, so easy to make. Enjoy!
Hi Zirkie, the sauce is a real winner, you have to try it.
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.
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.
How many cakes would thid make?
HI Lulu, I have absolutely no idea. I made this in 2013 sorry.
Thanks for the reply. Do you know if I can make this ahead and fry at the time needed