Thai fish cakes with sweet chilli dip

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
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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
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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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