Recipe by: Trina Yeung


Serves: Makes 32 pcs



Trina Yeung's Thai Fish Cakes with Dipping Sauce
Trina Yeung’s Thai Fish Cakes with Dipping Sauce

Ingredients (Fish Cakes)

  • 600 g white boneless fish (or 400 g white fish and 200 g squid for a firmer fish cake)
  • 8 Tbsp Thai red curry paste
  • 16 kaffir lime leaves, finely chopped
  • 4 Tbsp corn flour
  • 2 eggs
  • 2 long beans, finely chopped
  • Frying oil for frying

Ingredients (Dipping Sauce)

  • 4 tsp Thai fish sauce
  • 8 Tbsp Thai sweet chilli
  • 4 Tbsp finely chopped cucumbers


  • Blend together the first 5 ingredients until a smooth paste is formed.
  • Mix in the thinly sliced long beans to the paste.
  • Shape into 32 fish cake patties.
  • Leave to set in fridge for 30 mins.
  • Fry in oil just enough to cover the fish cakes until golden brown (about 3 to 4 mins).
  • Use kitchen paper to absorb excess oil before serving/
  • For dipping sauce, mix all 3 ingredients together.
  • Serve fish cakes with sauce on the side.

Download PDF here: Thai Fish Cakes with Dipping Sauce Trina Yeung