Thai Fish Cakes

Fish / Seafood


Fish Cakes:

800gm   Gurnard fillets (Harbour Fish)

1 Egg (Agreeable Nature)

3 Tbsp cornflour              

3 Tbsp Fish Sauce

3 Tbsp Sweet Chilli Sauce

Spring Onion (Janefield Spring Onions)  

Coriander Stalks (Janefield Spring Onions)  


10gm Red Curry Paste

1 Kaffir Lime Leaf


Thai Dipping Sauce 

3 Tbsp   Sweet Chilli Sauce

3 Tbsp   Fish Sauce

3 Tbsp Water

1 Lime juice and zest


½ Tbsp Sugar


Thai Salad

Lettuce (Janefield Hydroponics)

Mint (Janefield Hydroponics)

Coriander (Janefield Hydroponics)

Radish (Janefield Hydroponics)

Daikon Radish (Caithness Farm)

Carrot (Caithness Farm)

Mung Bean Sprouts (Jia He Asian)

Crispy Shallots

Crushed Peanuts


​Fish Cakes:

Cut fish fillets into 2cm long fillets, check for any bones.

Place fish into a food processor and chop until a smoothish paste.

Do not over process.

Cut spring onions, coriander stalks, beans.

Remove vein from kaffir lime leaf and thinly slice.

Add all ingredients to fish and gently mix.

Shape fish cakes and let set in the fridge for 30 minutes.

Pan fry until golden.

Serve with Thai Dipping Sauce (see recipe below)


Thai Dipping Sauce

Mix all ingredients together.


Thai Salad

Mix together.


Recipe from Andrea Reid-Wilson.  


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