Fish cakes

  • 40 mins cooking
  • Makes 16 Item
  • Print


Fish cakes
  • 500 gram redfish fillets, skinned, boned
  • 2 tablespoon thai red curry paste
  • 2 fresh kaffir lime leaves, torn
  • 2 green onions, coarsely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoon finely chopped fresh coriander
  • 3 (30g) snake beans, finely chopped
  • 2 fresh red thai chillies, finely chopped
  • peanut oil, for deep-frying
Sweet chilli dipping sauce
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) white vinegar
  • 1 teaspoon hoisin sauce
  • 1 fresh red thai chilli, finely chopped
  • 1/2 cup (100g) firmly packed brown sugar


Fish cakes
  • 1
    Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, sauce and juice until mixture forms a smooth paste. Combine fish mixture in a medium bowl with coriander, beans and chilli.
  • 2
    Divide mixture into 16 portions. Roll each portion into a ball, then flatten into a cake shape.
  • 3
    To make sweet chilli dipping sauce, combine ingredients in small saucepan and stir over heat until sugar is dissolved. Bring to a boil; simmer uncovered for about 5 minutes or until thickened slightly.
  • 4
    Just before serving, heat oil in wok or large saucepan. In batches, deep-fry fish cakes until browned and cooked through. Drain on absorbent paper. Serve fish cakes with sweet chilli dipping sauce.

More From Women's Weekly Food