Friday, July 1, 2022



500gm fish fillet

6 kaffir lime leaves

3 tbsp coconut milk

2 tbsp fish sauce

½ tsp shrimp paste

½ tbsp chilli powder

1/3 tsp. ground cumin

1/4 tsp ground coriander

3 spring onions, sliced

1 thumb-size ginger, grated

3 cloves garlic

1 red chilli, chopped

Oil for frying


1. Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor.

2. In a bowl, combine the coconut milk, fish sauce, shrimp paste, chilli powder, cumin, ground coriander and pour into the processor over the fish.

3. Add remaining ingredients (kaffir lime leaf, spring onion, ginger, garlic, and chilli).

4. Take a small amount of paste in hand pat the paste into a small cake and set on a clean plate. Place the cake in the refrigerator for 10 minutes.

5. Heat oil in a pan, roll the cake in breadcrumb and fry until golden-brown and drain on paper towel.

6. Serve fish cakes immediately with the chopped cucumber and Thai sweet chilli sauce drizzled over. Top with lime juice just before eating.

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