Thai Fishcakes

1:31 am on 24 February 2007


  • 500g redfish or gurnard
  • 500g ling or lemonfish
  • 1 red pepper
  • 2 chillies
  • 2 lemongrass stalks, white part only, finely chopped
  • 1 large knob of ginger, peeled and chopped
  • 3 cloves of garlic
  • 1 bunch coriander
  • 1 Tbsp soy sauce
  • 2 egg whites
  • splash of fish sauce
  • ¼ cup coconut cream
  • 250g finely chopped round beans
  • sweet chilli sauce


Whiz chillies, lemongrass, ginger and garlic to a paste, add red pepper, soy and coriander. Set aside.

Whiz fish with a dash of salt, add seasoning mix, then egg whites. Add fish sauce and coconut milk. Place in a mixing bowl and beat in the chopped beans.

Fry teaspoonfuls in a little oil until golden on both sides, keep warm in a low oven Serve with sweet chilli sauce or cucumber sauce.

Cucumber Sauce:

Julienne ½ a deseeded cucumber and add to a equal mixture of soy sauce, malt vinegar and brown sugar, add fresh chilli and fresh coriander to taste.

From Jesse Mulligan, 1–4pm

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