Home » Recipes » Thai fish cakes with dipping sauce

Thai fish cakes with dipping sauce

Name: Thai fish cakes with dipping sauce
Yield: Makes about 15
Ingredients: Fish cakes; 500g fish mince (see Cook’s Tip); 1 lemon grass stalk, chopped; 2 garlic cloves, finely chopped; 20ml (4 tsp) fresh ginger, finely chopped; 60ml (¼ cup) fresh coriander, chopped; 3 spring onions, finely chopped; 2 Thai lime leaves, chopped; zest of 2 limes; 1 red chilli, seeded and chopped; ½ red pepper, seeded and chopped; salt and freshly ground black pepper, to taste; 1 large egg; 45ml (3 tbsp) seasoned flour; Dipping sauce; 20ml (4 tsp) sesame seeds; 10ml (2 tsp) sesame oil; 20ml (4 tsp) honey; juice of 1 lime; 30ml (2 tbsp) fish sauce; 80ml (¹/³ cup) soy sauce; 1 red chilli, seeded and finely chopped; 1 spring onion, finely chopped; oil, for deep frying

October 14, 2008 (Last Updated: January 11, 2019)

Fish cakes are one of the many snacks sold as street food in Thailand. They are fried on request and sold with a dipping sauce and bamboo sticks for eating.

Cook’s tip: Ask your fishmonger to mince the fish for you.

Print Recipe

Thai fish cakes with dipping sauce

Serves: Makes about 15

Cooking Time: 60 mins + extra for chilling

Ingredients

Fish cakes
500g fish mince (see Cook’s Tip)
1 lemon grass stalk, chopped
2 garlic cloves, finely chopped
20ml (4 tsp) fresh ginger, finely chopped
60ml (¼ cup) fresh coriander, chopped
3 spring onions, finely chopped
2 Thai lime leaves, chopped
zest of 2 limes
1 red chilli, seeded and chopped
½ red pepper, seeded and chopped
salt and freshly ground black pepper, to taste
1 large egg
45ml (3 tbsp) seasoned flour
Dipping sauce
20ml (4 tsp) sesame seeds
10ml (2 tsp) sesame oil
20ml (4 tsp) honey
juice of 1 lime
30ml (2 tbsp) fish sauce
80ml (¹/³ cup) soy sauce
1 red chilli, seeded and finely chopped
1 spring onion, finely chopped
oil, for deep frying

Instructions

Line a baking tray with baking paper and set aside.

For the fish cakes, place all the ingredients except the flour in a food processor and blend until just combined.

Using wet hands, shape the mixture into flat patties, roll them lightly in the flour and place them on the baking tray. Continue to make patties until all the mixture has been used. Place in the fridge for about 30 minutes.

For the dipping sauce, combine all the ingredients well and set aside.

Heat the oil in a wok over a medium heat until hot. Gently lower a few patties into the oil and deep-fry until golden brown on both sides, about 5 minutes. Drain on paper towel.

Serve the fish cakes with the dipping sauce while still hot.