Thai Fish Cakes with Dipping Sauce

Thai Fish Cakes with Dipping Sauce

Thai Fish Cakes with Dipping Sauce

Preparation time:1 hour chiling
Cooking time:15 minutes

Thai Fish Cakes:

  • 500g white fish fillets, diced
  • 1 red onion, roughly chopped
  • 2 tablespoons Chang's Fish Sauce
  • 2 tablespoons red curry paste
  • 1 tablespoon caster sugar
  • 1 tablespoon lime juice
  • 12 green beans, finely sliced
  • ½ cup rice flour
  • Freshly ground pepper
  • Cooking oil for frying

Dipping Sauce:


  1. To prepare the dipping sauce, add all ingredients to a jar and shake until well combined. Transfer to a bowl, cover and set aside.
  2. Place fish, red onion, fish sauce, curry paste, caster sugar and lime juice in a food processor and combine until paste-like.
  3. Transfer to a bowl and add the rice flour and finely sliced green beans. Combine well. Cover and refrigerate for 1 hour.
  4. With damp hands or using a spoon, create patties using a heaped tablespoon at a time, making them approximately 1cm thick.
  5. Add to a wide non-stick pan the oil and over medium heat place the patties. Cook 2 minutes each side or until golden brown. Repeat with remaining mixture adding more oil to pan if required.
  6. Serve with Dipping Sauce and garnish with fresh coriander leaves and wedges of lime. 

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