Thai Fish Cakes with Dipping Sauce


This recipe was provided by HIF's very own Anne Humphrey (Executive Manager Business Development). We have it on good authority from Anne that these fish cakes are delicious!

Ingredients - Fish Cakes

  • 250g salmon fillet (skin off)
  • 250g raw peeled prawns
  • 1/4 cup fish sauce
  • 1 tablespoon red curry paste 
  • 1/2 teaspoon sugar
  • 1 egg
  • 150g green beans, trimmed and thinly sliced
  • 1 long red chilli, seeds removed and thinly sliced
  • 2 kaffir lime leaves, thinly sliced
  • oil to fry or barbeque


  • Place fish, fish sauce, curry paste, sugar and egg in a food processor and process until smooth, scraping down the sides from time to time.
  • Scrape fish mixture into a bowl and stir through the beans, red chilli and kaffir lime leaves.
  • Use slightly wet hand to shape into patties (8 - 10). 
  • Heat oil in frying pan or on barbeque.
  • Cook patties (in 2 batches if in frying pan) for 3-5 minutes turning frequently and then drain on paper towel.

Ingredients - Dipping Sauce

  • 1/2 cup white sugar
  • 1/4 cup coconut vinegar or white vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons coriander leaves, chopped


  • Combine sugar, vinegar and 1/4 cup water in a saucepan over medium heat. Bring to the boil.
  • Reduce heat to low. Simmer, stirring, for 5 minutes or until sugar has dissolved.
  • Stir in fish sauce and sweet chilli sauce. Remove from heat.
  • Cool, then stir in coriander. 


Tags: Dinner Protein
Category: Recipes

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