Thai fish cakes with dipping sauce

Thai fish cakes with dipping sauce

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Grab a few ingredients, then see out the winter with these fast and fragrant Thai fish cakes.

Featured in
Winter recipes, Nutrition information


  • 110g (1/2 cup firmly packed) brown sugar
  • 2 tablespoons white wine vinegar
  • 2 long red chillies, thinly sliced
  • 1 lemon, zested, juiced
  • 1/2 cup torn coriander leaves, plus extra, to serve
  • 600g boneless flathead fillets or other firm white fish fillets
  • 2 tablespoons Thai red curry paste
  • 1 egg
  • 2 cloves garlic, thinly sliced
  • 2cm piece ginger, roughly chopped
  • 100g green beans, trimmed, finely chopped
  • Peanut oil, to shallow-fry
  • Roasted cashews (optional), to serve
  • Steamed jasmine rice, to serve


  • Step 1
    To make dipping sauce, place sugar, vinegar and 80ml (1/3 cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until sugar dissolves. Stir in chillies, lemon zest and juice,and half the coriander. Refrigerate until needed. Makes 180ml (3/4 cup).
  • Step 2
    To make fish cakes, process fish, curry paste, egg, garlic and ginger in a food processor until combined. Transfer to a large bowl. Add beans and remaining coriander. Using your hands, combine well. Season with salt and pepper. Divide the mixture into 12 portions and shape into 5cm patties.
  • Step 3
    Fill a large frying pan with 3cm of oil and heat over high heat. Cook fish cakes, in 2 batches, for 1 1/2 minutes each side or until cooked through. Drain on paper towel.
  • Step 4
    Divide fish cakes among plates and scatter with extra coriander and roasted cashews, if using. Serve with dipping sauce and steamed jasmine rice.

  • Low carb
  • Lower gi


  • 2136 kj


  • 28g

    Fat Total

  • 5g

    Saturated Fat

  • 2g


  • 34g


  • 135mg


  • 561.84mg


  • 28g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve


Tip: For freshness and texture, add some roughly chopped cucumber to the dipping sauce.

  • Author: Dominic Smith
  • Image credit: Brett Stevens
  • Publication: MasterChef



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