Thai fishcakes with cucumber dipping sauce recipe
Perfect as a light main course or a distinctive starter, these tasty Thai fishcakes sure pack a fiery and flavoursome punch. Loaded with aromatic exotic herbs and spices these irresistible bite-sized fishcakes are served with a cooling spicy cucumber dipping sauce.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 265 calories / serving
Ingredients
For the fishcakes
- 1 lemongrass stalk
- 2 tbsp Thai red curry paste
- 150ml coconut milk
- 2 kaffir lime leaves
- 2 spring onions
- 1 garlic clove, peeled
- 1 tsp fish sauce
- 1 red chilli, finely diced
- 400g (13oz) white fish, such as cod
- 2 eggs
- 400ml (13 1/2fl oz) groundnut oil
For the dipping sauce
- 1/2 cucumber, finely diced
- 1 red chilli, finely diced
- 1/2 tsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp groundnut oil
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 265.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.1gProtein 22.8gFibre 0.9g
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- Put the lemongrass, curry paste, coconut milk and kaffir lime leaves in a small saucepan and simmer for 15 minutes to infuse the flavours and reduce slightly. Allow to cool completely before adding to the fishcake mixture after the next step.
- Put the spring onions, garlic, fish sauce, chilli and cooled coconut milk mixture in a food processor and blitz until smooth. Add the fish and eggs and blitz again. Chill the mixture for 30 minutes.
- Meanwhile, combine the dipping sauce ingredients, mix well and set aside.
- Heat the groundnut oil in a medium saucepan. Shape the chilled fishcake mixture into 5-7cm (2-3in) rounds and fry in batches for 5-10 minutes on medium, or until golden and cooked through. Drain on kitchen towel and serve warm with the dipping sauce.
- See more Fish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
