Thai fish cakes with sweet chilli dip


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Thai fish cakes

Sweet chilli dip

  • 1 red chilli, finely chopped
  • 1 pinch of cornflour
  • 25ml of water
  • 85ml of white wine vinegar
  • 175g of caster sugar
  • 12g of fish sauce
  • 1/2 garlic clove
  • 1 tsp fresh ginger, finely chopped
  • 1 pinch of salt
Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
Weigh the mix into 80g portions and then roll each portion into a ball
Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes
  • 20ml of sunflower oil
For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes
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