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Thai Fish Cakes

These fish cakes are perfect as a tasty appetizer or as part of a main meal. So delicious that you’re family or friends will want them time and again. This recipe serves 4-6 people. Thai fish cakes are a common food sold by street vendors in Thailand and as they don’t come with batter, the fish flavor really comes through.

What you’ll need

3 tablespoons coconut milk

1 pound white fish fillets

½ tablespoon chilli powder

2 ½ tablespoons fish sauce

½ teaspoon brown sugar

1/3 teaspoon ground cumin

½ – 1 cup breadcrumbs

¼ teaspoon ground coriander

2 onions, sliced finely

3 garlic cloves

Grated ginger

½ teaspoon line zest, grated


1 red chilli, finely chopped


Wash the fish and pat dry with paper towels. Cut the fish into bite-size pieces and place in the food processor.

Take a small bowl and mix in the coconut milk, chilli powder, fish sauce, coriander, cumin and brown sugar. Stir well with a fork to combine ingredients. Pour the mixture into the food processor with the fish.

Next, add in 1/2 cup breadcrumbs, lime zest, ginger, onion, chilli and garlic. Run the processor until it forms a thick paste.

Too wet, add some more breadcrumbs but you should be able to form it into patties.

Scoop out about the size of a golf ball and pat into a small cake, not too thick. Set each cake onto a clean plate and when done, move to the refrigerator for about 10 minutes.

Pour some oil into a wok and heat to a temperature where breadcrumbs will sizzle immediately. Softly lay the cakes into the oil and fry for about 1 minute before turning over. Do this until the cakes are a lovely golden color, then drain on paper towels. For more fish recipes, visit


These cakes are delicious when served with a Thai sweet chilli sauce for dipping. The tangy, spiciness perfectly offsets the fresh fish.

What you’ll need

½ cup plus 2 tablespoons white sugar

3 tablespoons fish sauce

¼ cup water

½ cup white vinegar

3 garlic cloves

2 tablespoons cooking sherry

1 ½ tablespoons corn starch, dissolve in some cool water

½ to 1 tablespoon dried crushed chilli


Grab a saucepan and put all the ingredients in except the corn starch. Bring to the boil.

Reduce the heat and leave to simmer vigorously for 10 minutes until sauce has reduced by 50%.

Turn the heat to low and add in the corn starch/water mixture. Carry on stirring for a couple minutes until sauce thickens.

Take a small test taste. It should taste sweet first, then sour and then spicy. Add more sugar if too sour and more chilli if not hot enough for you!

Pour into a small bowl and serve as a zingy dip or marinade for your fish cakes.


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