Thai fish cakes with sweet chilli dip

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This Thai fish cake recipe from Marcello Tully employs wonderfully fresh Southeast Asian flavours for a distinct kick. 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 fish cakes.

First published in 2015




Thai fish cakes

Sweet chilli dip


  • Blender


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
Weigh the mix into 80g portions and then roll each portion into a ball
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
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
  • 20ml of sunflower oil
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
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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