This Thai fish cake recipe from Marcello Tully employs wonderfully fresh Southeast Asian flavours for a marvellous meal. The sweet chilli dip is remarkably easy to make, and it's fabulous with the fish. Whiting is a brilliant white fish, but if you cannot find any for this recipe, you can use cod or haddock to make these Thai fish cakes
Method
1.
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
2.
Weigh the mix into 80g portions and then roll each portion into a ball
3.
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
4.
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
5.
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
6.
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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