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Thai fishcakes with sweet chilli sauce

Thai fishcakes with sweet chilli sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Get your wok hot and your tastebuds jumping with these classic Thai snacks

Nutrition:
HighlightNutrientUnit
kcal85
fat3g
saturates1g
carbs8g
sugars8g
fibre0g
protein6g
low insalt0.5g
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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

Method

  • STEP 1

    Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.

  • STEP 2

    Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.

  • STEP 3

    For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

RECIPE TIPS
LIME LEAVES

Lime leaves are available from Asian supermarkets – find them in the freezer. If you can only get dried, soak them in water for 20 mins before using.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

A star rating of 4.5 out of 5.15 ratings
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