Thai fishcakes with sweet chilli sauce

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• janet

  29 August 2009

  janet rated and commented on this recipe

  

  This is fabulously easy and as a frequent visitor to Thailand wonderfully authentic. it is worth remembering that the longer it is processed the more 'rubbery' the fish cake becomes. The sauce is well worth making, dont be tempted to use the bottled equivalent.

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• Claire

  18 December 2009

  Claire rated and commented on this recipe

  

  I tried this recipe but couldn't form the fish cakes. Found dough too runny. Perhaps it's because I didn't use chilli paste (I used powder instead). I added flour and they turned out ok.

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• Dawn

  20 December 2009

  Dawn rated and commented on this recipe

  

  These tasted fantastic and are so quick and easy to make!! I used only white fish and replaced the green beans with green peppers. I also used Thai red curry paste. We are addicted! Re the dipping sauce...I used only 50g sugar (as otherwise it was far too sweet) and I think the vinegar should be tablespoons not teaspoons...it doesn't work otherwise. Can't wait to make them and eat them again!

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• James

  29 December 2010

  James rated and commented on this recipe

  

  Great recipe, easy to do and authentic/great taste

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• Midge

  25 June 2011

  Midge rated and commented on this recipe

  

  So easy an tasty will be making these again, and again I'm sure.

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• Carol

  16 July 2011

  Carol commented on this recipe

  This recipe did not work well at all for me. It was far too sticky to be able to form the fish cakes. I ended up having to add flour and they turned out just ok, not great.

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• lelly

  02 January 2012

  lelly rated and commented on this recipe

  

  Fab recipe for a starter. Also made extra chilli sauce for day to day use. Scrummy!

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• Noonoo

  12 September 2012

  Noonoo rated and commented on this recipe

  

  Delicious. The flavour was authentic and I loved the addition of squid. If you're finding the mix too soft please don't add flour, just process it for longer. You almost need to work it to 'dough' in order to get the traditional texture. Also, the mixture is far easier to work if you use wet hands to shape the patties.

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• Arsenal_Al

  02 October 2012

  Arsenal_Al rated and commented on this recipe

  

  didn't work out at all - not sure what i did wrong. and expensive.

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• Vivien Baker

  12 January 2013

  Vivien Baker rated and commented on this recipe

  

  I only made the sweet chilli sauce (to go with another recipe that I use for fish cakes) but it was fantastic - just be careful not to overcook it or the sugar will turn to toffee!

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• Gaia

  10 June 2013

  Gaia rated and commented on this recipe

  

  First time making fishcakes and was doubtful when i processed the fish ,however i left the mixture to rest for 10 min once shaped into the cakes and it just slid beautifully off the fish slice into the oil! The chilli sauce was a winner ! Easy to make & scrumptious!

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Ingredients

• 100g skinless salmon fillet
• 100g skinless white fish fillet
• 175g prepared squid or cuttlefish
• 25g red chilli paste
• 4 lime leaves , shredded
• 50g green beans , trimmed and finely chopped
• 1 tbsp fish sauce
• 1 egg white
• 1 tbsp oyster sauce
• groundnut or vegetable oil , for deep frying

FOR THE CHILLI SAUCE

• 5 tsp white rice vinegar
• 85g granulated sugar
• 3 fat red chillies

TO SERVE

• ¼ cucumber , diced
• 25g roasted peanuts , chopped

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 100g skinless salmon fillet
• 100g skinless white fish fillet
• 175g prepared squid or cuttlefish
• 25g red chilli paste
• 4 lime leaves , shredded
• 50g green beans , trimmed and finely chopped
• 1 tbsp fish sauce
• 1 egg white
• 1 tbsp oyster sauce
• groundnut or vegetable oil , for deep frying

FOR THE CHILLI SAUCE

• 5 tsp white rice vinegar
• 85g granulated sugar
• 3 fat red chillies

TO SERVE

• ¼ cucumber , diced
• 25g roasted peanuts , chopped

85 kcalories, protein 6g, carbohydrate 8g, fat 3 g, saturated fat 1g, fibre 0g, sugar 8g, salt 0.5 g

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