Thai Style Fish Cakes Recipe with Two Dipping Sauces by Julie Goodwin
Classes at Julie’s Place are going well and one of the more popular, is the Home-Made Takeaway Thai class. It’s a shorter class that we do in the day time.
Along with a delicious green curry made completely from scratch, we cook Thai-style fish cakes along with two beautiful dipping sauces. They are great as a Thai entrée, but also a hit as canapes at a cocktail party.
Easy, tasty and inexpensive – enjoy!
Thai Style Fish Cakes with Two Dipping Sauces
Prep time: 15 minutes
Cooking time: About 5 minutes per batch
- 500g boneless, skinless white fish fillets
- 1 egg, beaten
- 3 tablespoons cornflour
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 2 tablespoons chopped coriander root and stem
- 1 small red chilli, finely chopped
- 8 green beans, sliced
- 4 shallots (spring onions) sliced
- Peanut oil, for frying
- Sweet chilli sauce to serve
Process the fish in a food processor, then remove to a bowl.
Add the egg, cornflour, fish sauce, curry paste, coriander roots, chilli, beans and shallots and mix well.
Form into small flattened meatballs and fry in peanut oil over a medium-high heat until golden brown on both sides and cooked through.
Two Dipping Sauces
Makes approx. 1 cup of each
Prep time: 10 minutes
Cooking time: 5 minutes
- 1 cup caster sugar
- 1 cup white vinegar
- 1 small carrot, very finely diced (about 2mm)
- 1 small Lebanese cucumber, seeded and very finely diced (about 2mm)
- 2 small red (birdseye) chillies, sliced finely
- 2 cloves garlic, finely chopped
- 1/3 cup fish sauce
In a medium saucepan over medium-high heat, place the sugar and vinegar with 1 cup of water.
Bring to the boil, stirring to dissolve the sugar.
Boil for 5 minutes and remove from the heat. Allow to cool.
Pour the syrup into two separate containers.
To the first, add the carrot and cucumber. To the second, add the chilli, garlic and fish sauce. Allow to cool.
These sauces taste better after a little bit of time.