Thai fishcakes with sweet chilli sauce

Thai fishcakes with sweet chilli sauce

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(14 ratings)

Prep: 20 mins Cook: 10 mins


Makes 12

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

Nutrition and extra info


  • kcal85
  • fat3g
  • saturates1g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein6g
  • salt0.5g
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  • 100g skinless salmon fillet



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 100g skinless white fish fillet
  • 175g prepared squid or cuttlefish



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 25g red chilli paste
  • 4 lime leaves, shredded
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 50g green beans, trimmed and finely chopped
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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


  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.

  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.

  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.

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Comments, questions and tips

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13th Jun, 2016
Excellant recipe. to get the texture right you really do have to spend ages kneading it. I wonder whether the dough hooks on a mixer will do it?? I then put it in the fridge for a bit. which meant they were easy to handle. I didnt quite the sauce which i followed to the letter and it went like one of the other reviewers said - Toffee! otherwise a good one to follow
10th Jun, 2013
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!
12th Jan, 2013
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!
2nd Oct, 2012
didn't work out at all - not sure what i did wrong. and expensive.
12th Sep, 2012
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.
2nd Jan, 2012
Fab recipe for a starter. Also made extra chilli sauce for day to day use. Scrummy!
16th Jul, 2011
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.
25th Jun, 2011
So easy an tasty will be making these again, and again I'm sure.
29th Dec, 2010
Great recipe, easy to do and authentic/great taste
20th Dec, 2009
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 doesn't work otherwise. Can't wait to make them and eat them again!


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