Thai Fish Cakes


1 lb of firm white fish fillets
2 tsp of lime zest,
2 tsp of lime zest or 4 Kaffir lime leaves
1 tbs of fresh basil, chopped
2 tbs red curry paste
1/4 lb of green beans, thinly sliced, cut into 1/2 inch pieces
2 scallions, thinly sliced
oil for shallow frying
1 cucumber, peeled, seeded and finely chopped
3tbs sweet chili sauce
2 tbs rice vinegar
1 tbs chopped unsalted roasted peanuts
1 tbs fresh cilantro, chopped
  • Mix all ingredients for dipping sauce and set aside.
  • Briefly pulse the fish in the food processor until smooth.
  • Add the lime zest, basil, curry paste and process for another 10 seconds.
  • Transfer mixture to a large bowl, add the beans and scallions and mix well.
  • Wet your hands and form level tbs of the mixture into small patties.
  • Heat the oil in a heavy based skillet over medium heat.
  • Cook the fish cakes in batches until golden brown on both sides.
  • Drain on paper towels and serve with dipping sauce.




30 min


10 min


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