Spicy Thai Fish Cakes with Sweet & Sour Chilli Dipping Sauce

Serves 4


¼ x 250g pkt dried rice vermicelli noodles
450g firm white fish, skinned and chopped roughly
1 tablespoon fish sauce
1 tablespoon red curry paste
1 kaffir lime leaf, shredded finely
2 tablespoon fresh coriander, chopped
1 tablespoon mint leaves
1 egg, lightly beaten
40g green beans, chopped finely
vegetable oil for frying


Prepare noodles as per packet instruction

Put fish, fish sauce, curry paste, lime leaf, coriander, mint and egg in the bowl of a food processor. Process until just smooth. Scrape into a bowl and stir in the green beans and roughly chopped noodles. Set aside and make the dipping sauce.

Pour enough oil into a frying pan to just cover the base and heat. Divide the fish mixture into 16 balls. Flatten balls into patties and fry in the hot oil for 1 – 2 minutes each side until golden. Drain on kitchen paper. Serve hot with dipping sauce.


½ Lebanese cucumber, seeded, sliced thinly
¼ cup palm sugar
½ cup water
¼ cup white vinegar
1 kaffir lime leaf, shredded finely
2 teaspoon finely grated fresh ginger
½ teaspoon salt
1 small red chilli, sliced thinly
2 spring onions, green top, sliced thinly
2 teaspoon chopped, fresh coriander


Place the cucumber in a heatproof serving bowl.

Combine sugar, water, vinegar, ginger and salt in a small saucepan, stir over heat without boiling until the sugar has dissolved; pour over cucumber.

Sprinkle with chilli, onion and coriander, refrigerate, covered until chilled.

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