Thai fish cake skewers

  • 35 mins cooking
  • Makes 8 Item
  • Print


Thai fish cake skewers
  • 1 kilogram (2 pounds) boneless white fish fillets
  • 2 tablespoon red curry paste
  • 1 egg
  • 2 (50g) shallots, finely chopped
  • 2 tablespoon fresh coriander (cilantro), finely chopped
  • 2 fresh small red thai (serrano) chillies, sliced thinly
  • 2 teaspoon lime rind, finely grated
  • 2 tablespoon lime juice


Thai fish cake skewers
  • 1
    Blend or process fish, paste and egg until combined. Transfer mixture to large bowl, mix in shallot, coriander, chilli, rind and juice; season.
  • 2
    Roll rounded tablespoons of fish mixture into balls. Thread three balls onto each of eight bamboo skewers.
  • 3
    Cook fish cakes, flattening slightly, on heated oiled barbecue (or grill or grill pan).


soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.

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