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Thai Fish Cakes With Cucumber Dipping Sauce

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Thai Fish Cakes With Cucumber Dipping Sauce

These are so easy to make. Serve with a crisp, fresh salad or green vegetables. If you want to serve them for a dinner party, add fragrant rice and even some crispy poppadoms or prawn crackers.


  • 500 grams firm or medium-textured fish fillets
  • 1 stalk lemon grass, white part only, roughly chopped
  • 1 clove garlic, crushed and peeled
  • 1 tsp grated fresh root ginger
  • 1 tblsp red curry paste
  • 1 tblsp chopped fresh coriander leaves
  • 2 tblsp coconut cream
  • 2 lime or lemon leaves
  • 1 tblsp fish sauce
  • 2 mint leaves
  • 2 tblsp clarified butter for pan-frying

Cucumber Dipping Sauce

  • 1 clove garlic, crushed and peeled
  • 1 red chilli, deseeded
  • 2 tblsp white wine or rice vinegar
  • 2 tblsp water
  • ¼ cup grated cucumber
  • ¼ tsp salt


  1. Cut the fish into 5cm cubes and place in a food processor with all the ingredients except the butter. Pulse until the fish mixture is well chopped together but is not paste like.
  2. Mould the mixture into small fish cakes.
  3. Heat the clarified butter in a frying pan and cook the fish cakes for about 3 minutes on each side. Drain on absorbent paper before serving with Cucumber Dipping Sauce.

Cucumber dipping sauce

  1. Mash the garlic to a paste and blend with all the remaining ingredients.

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