Thai Fishcakes with Peanut Dip

    25 minutes

    This is an easy fishcake recipe using Thai flavourings that creates a wonderful snack and peanut sauce to dip them into.

    7 people made this

    Serves: 3 

    • 350g white fish fillet without skin
    • 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 coriander, diced
    • vegetable oil for cooking
    • 1 pinch salt and pepper, to taste
    • fresh salad leaves to serve
    • peanut dip
    • 1 small red chilli
    • 1 tablespoon light soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon brown sugar
    • 3 tablespoons chunky peanut butter
    • 4 tablespoons coconut milk

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    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 until mixed. Divide the mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.
    3. To make the peanut dip halve and deseed the chilli then dice finely. Place in a small saucepan with the rest of the dip ingredients and heat gently stirring continuously until blended. Season to taste.
    4. Heat the oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden brown. Drain on paper towel and serve hot on a bed of salad leaves with the peanut dip.

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    Easy, tasty and a definite keeper! The sauce alone is worthy of three stars  -  02 Jan 2012