Learn . Laugh . Eat

Recipe of the month: Thai Spiced Fish Cakes

Prep: 40 Mins

Cook: 20 Mins


The Fish Mix

  • 100g white fish fillet
  • 150g squid
  • 100g deshelled and deveined prawns
  • ½ bunch of coriander
  • 1 Birdseye chilli
  • 1 lemon grass
  • 3 kaffir lime leaves
  • 1 zest of lime
  • Salt to taste
  • Pepper to taste
  • 1 tbsp corn flour

The Sauce

  • 5 tablespoons fish sauce
  • 1 lime
  • 1 Birdseye chilli
  • 3 tablespoons honey
  • 2 cloves garlic
  • Coriander


Preparation

The Fish Mix

1. Finely chop the chillies

2. Remove the outer leaves of lemon grass and finely chop the heart of lemon grass

3. Place both the above, the coriander, limes leaves and lime zest in a food processor and churn until all finely chopped

4. Remove and place in a small prep bowl

5. Slice the white fish fillet and squid and prawns into medium size pieces

6. Pat the fish and squid dry with kitchen towel

7. Place in food processor and churn until a smooth paste is formed

8. Remove from processor into a large mixing bowl

9. Mixed with the prepared herbs and 1 heaped tbsp corn flour

10. Separate into small balls and press down to form a patty

The Sauce

11. Finely chop the garlic and chilli and place in small prep bowl

12. Add the sauces and honey and mix until all honey is dissolved

Cooking

13. Deep fry patties at 180°C until golden brown or pan fry on medium heat for the healthier option

Serving

14. Serve fish cakes with the sauce on the side to dip.

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The Fish Mix

  • 100g white fish fillet
  • 150g squid
  • 100g deshelled and deveined prawns
  • ½ bunch of coriander
  • 1 Birdseye chilli
  • 1 lemon grass
  • 3 kaffir lime leaves
  • 1 zest of lime
  • Salt to taste
  • Pepper to taste
  • 1 tbsp corn flour

The Sauce

  • 5 tablespoons fish sauce
  • 1 lime
  • 1 Birdseye chilli
  • 3 tablespoons honey
  • 2 cloves garlic
  • Coriander


Preparation

The Fish Mix

1. Finely chop the chillies

2. Remove the outer leaves of lemon grass and finely chop the heart of lemon grass

3. Place both the above, the coriander, limes leaves and lime zest in a food processor and churn until all finely chopped

4. Remove and place in a small prep bowl

5. Slice the white fish fillet and squid and prawns into medium size pieces

6. Pat the fish and squid dry with kitchen towel

7. Place in food processor and churn until a smooth paste is formed

8. Remove from processor into a large mixing bowl

9. Mixed with the prepared herbs and 1 heaped tbsp corn flour

10. Separate into small balls and press down to form a patty

The Sauce

11. Finely chop the garlic and chilli and place in small prep bowl

12. Add the sauces and honey and mix until all honey is dissolved

Cooking

13. Deep fry patties at 180°C until golden brown or pan fry on medium heat for the healthier option

Serving

14. Serve fish cakes with the sauce on the side to dip.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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