Thai Fish Cakes with Dipping Sauce

Thai Fish Cakes with Dipping Sauce

Thai Fish Cakes with Dipping Sauce

Prep Time
10 Minutes
Cook Time
30 Minutes
Tasty Thai fish cakes with a sweet and spicy Thai dipping sauce.
  • 250 gram fresh cod fillet (or other white fish)

  • 1 egg

  • 1 tablespoons Thai 7 Spice

  • 6 Makrut Lime Leaves

  • 1 tablespoons fish sauce

  • 1 teaspoon caster sugar

  • 1½ tablespoons cornflour

  • 25 gram (1 ounce) green beans, chopped into discs

  • 1 tablespoons oil

  • For the Dipping Sauce:

  • 150 millilitre (¼ pint) water

  • 150 millilitre (¼ pint) malt vinegar

  • 50 gram (2 ounce) caster sugar

  • 1 teaspoon Sea Salt

  • 2 teaspoon Thai 7 Spice

  • 4 spring onions, thinly sliced

  • 50 gram (2 ounce) creamed coconut, grated

  • ¼ teaspoon Mild Chilli Powder

Key Products
Schwartz packaging

Product Information

£ 2.00/unit,5g
Schwartz product packaging

Product Information

£ 2.00/unit,38g


  • 1 Blend the fish, egg, Schwartz Thai 7 Spice Seasoning and the Schwartz Makrut Lime Leaves to an even paste in a food processor.
  • 2 Put the paste into a bowl, add the fish sauce, sugar, cornflour and green beans, stir well and then shape into small cakes, around 5cm diameter and 1 cm thick.
  • 3 Heat the oil in a wok or deep frying pan over a medium heat and fry the cakes in small batches for 5-6 minutes, turning occasionally until evenly cooked through.
  • 4 To make the sweet dipping sauce, boil the water, vinegar, sugar and Salt for 10 minutes. Add the Schwartz Thai 7 Spice Seasoning, spring onions, Schwartz Mild Chilli Powder and the creamed coconut. Allow to cool.
  • 5 Drain the cakes on kitchen paper. Set aside and keep warm.
  • 6 Serve the fish cakes as a starter with the dipping sauce.

Nutritional Information

Typical Values Amount