Thai fish cakes with peanut sauce

Serve these tasty fish cakes with a fresh salad and an appetite for more!
Dinner
Dip these delicious fish cakes into the amazing peanut sauce.

These tasty Thai fish cakes are the perfect light and fresh dinner for a hot summer night. The fish cakes themselves are packed with flavour thanks to the lime juice, coriander and curry paste, while the peanut sauce really takes things up a notch with that amazing satay flavour. Keep it light and easy with a simple salad, or serve with steamed rice and Asian greens for something a little more hearty.

Ingredients

  • 350g white fish fillets, without skin
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon lime juice
  • 1 garlic clove, crushed
  • 4 dried kaffir lime leaves
  • 1 egg white
  • 3 tablespoons coriander, diced
  • vegetable oil for cooking
  • 1 pinch salt and pepper, to taste
  • fresh salad leaves to serve

Peanut sauce

  • 1 small red chilli
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 3 tablespoons chunky peanut butter
  • 4 tablespoons coconut milk

Method

1. Put fish fillets in a food processor with fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.

2. Stir in coriander and process the paste again until mixed. Divide mixture into 8-10 pieces and roll into balls. Flatten the balls to make round patties and set aside.

3. To make peanut dip, halve and deseed the chilli then dice finely. Place in a small saucepan with the rest of the dip ingredients and heat gently stirring continuously until blended. Season to taste.

4. Heat the oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden brown. Drain on paper towel and serve hot on a bed of salad leaves with the peanut dip.

Submit a Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *