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Recipe: Thai Fish Cakes

These Thai fish cakes are simple to make and full of exotic flavours. Serve with sweet chilli dipping sauce and lime wedges as a starter. Have a bowl of water handy when forming the fish cakes as this stops the mixture from sticking to your fingers.


280g cod fillet - cut into chunks
1 egg
1 heaped tsp Mai Siam Red Curry Paste
2 kaffir lime leaves (halved and fine shredded)
1 tbsp Mai Siam Fish Sauce
1 tbsp of cornflour
1 heaped tbsp chopped coriander
oil for shallow frying

Cooking Method

Serves 4

Place the fish, egg and curry paste into a food processor and use the pulse button to combine all of the ingredients.

Place into a bowl and mix in shredded kaffir lime leaves, fish sauce chopped coriander and cornflower.

Dip your fingers into cold water and form fish mixture (a tablespoon at a time) into rounds the size of golf balls, flatten to form round patties. Remember to wet fingers before forming each fish cake.

Heat oil in a flat pan and place fish cakes into the pan, turning over after about 3 minutes.

Serve on mixed leaves as a starter together with sweet chilli dipping sauce and lime wedges.

Makes approx 10-12 fish cakes.