Thai Fish Cakes with a Honey and Cucumber Dip

Flavorful Thai fish cakes blended with aromatics, fried until golden, and served with a sweet and tangy cucumber dipping sauce.

Healthy Fish Seafood Appetiser Dairy Free Thai

Estimated Nutrition

Calories

76.9

kcal / serving

1385 kcal total

Carbs

5.8g

per serving

105 g total

Fat

3.2g

per serving

58.2 g total

Protein

6.1g

per serving

110.5 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Palm Sugar

grated

CondimentsSauces

tbsp

Thai Fish Sauce

for the fish cakes

dessertspoon

Thai Red Curry Paste

good quality

tbsp

Rice Wine Vinegar

for the dip

tbsp

Clear Honey

tbsp

Thai Fish Sauce

for the dip

Dairy

piece

Egg

free-range

Fruits

0.5

piece

Lime

juice only, for fish cakes

GrainsCereals

handful

Plain Flour

for dusting

NutsSeeds

piece

Kaffir Lime Leaf

finely sliced

piece

Galangal

thumb-sized, chopped finely

stick

Lemongrass

soft bit only, finely sliced

piece

Coriander

root and leaves, chopped

OilsFats

tbsp

Groundnut Oil

for shallow frying

Other

piece

Banana Leaf

for serving

Seafood

500

Halibut Fillet

skinned, pin-boned, and chopped

Vegetables

Snake Beans

thinly sliced; French beans alternative

100

Cucumber

skinned, cored, and diced

Carrot

finely diced

piece

Shallot

finely diced

piece

Bird's-Eye Chilly

seeds removed, sliced thinly

handful

Lambs Lettuce

for garnish

Method

Blend fish, sauce, curry paste, lime leaf, galangal, lemongrass, coriander, egg, sugar, beans, and juice into a paste.

With damp hands, form walnut-sized balls, flatten into discs, and place on a floured plate.

Refrigerate the raw fish cakes until you are ready to cook.

Whisk vinegar, honey, 30ml water, lime juice, and fish sauce together for the dipping sauce.

Stir cucumber, carrot, shallot, and chilli into the sauce and rest for 30 to 60 minutes.

Heat groundnut oil in a frying pan and cook cakes for two minutes per side until golden.

Serve fish cakes on a banana leaf with sauce and lettuce garnish.