Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 500g red fish fillets, roughly chopped

  3. 1 bunch fresh coriander, washed

  4. 3 small red chillies, seeds removed, finely chopped

  5. 150g green beans, cut into 1cm pieces

  6. 2 tablespoons fish sauce

  7. 1 1/2 tablespoons brown sugar

  8. finely grated rind and juice of 2 lemons

  9. 1 eggwhite

  10. vegetable oil to deep-fry

  11. Dipping sauce

  12. 1/2 cup sweet chilli sauce

  13. 1 tablespoon fish sauce

Instructions Jump to Ingredients ↑

  1. Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.

  2. Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.

  3. Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.

  4. To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.


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