Fish Cakes with Dipping Sauce

    55 minutes

    Firm white fish mixed with red curry paste, kaffir lime leaves, green beans and spring onions are lightly fried in oil and served with a sweet dipping sauce.

    5 people made this

    Serves: 10 

    • Fish Cakes
    • 1kg firm white fish
    • 2 eggs
    • 2/3 cup cream
    • 1 1/2 tablespoon red curry paste
    • salt, to taste
    • 10 kaffir lime leaves (thinly sliced)
    • 2 cups green beans, finely diced
    • 2 cups fresh bread crumbs
    • 1/2 cup fresh coriander, chopped
    • 6 spring onions, finely diced
    • 2 tablespoon fresh lemon juice
    • oil, to fry
    • Dipping Sauce
    • 500g white sugar
    • 240ml white vinegar
    • 4 tablespoons fish sauce
    • 2 fresh chillies, deseeded and diced
    • 4 tablespoons carrot, finely diced
    • 4 tablespoons cucumber, deseeded and finely diced
    • 4 tablespoons roasted peanuts, chopped

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

      Fish Cakes

    1. Place fish in food processor till smooth. Put into a bowl with eggs, cream, curry paste, salt, kaffir lime leaves, beans, bread crumbs, coriander, spring onion and lemon juice. Stir to combine then shape into patties no bigger than your palm.
    2. Heat oil in frying pan over medium high, then shallow fry patties until golden on both sides and cooked though. Drain on paper towel before serving.
    3. Dipping Sauce

    4. In a saucepan combine sugar, vinegar, fish sauce and chilli then simmer for 5 minutes. Pour into a heatproof bowl and allow to cool. Stir in carrot, cucumber and peanuts. Serve with fish cakes.

    Kaffir lime leaves

    Kaffir lime leaves can be found at import shops and sometimes in your supermarkets Thai food isle.

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