I love Thai food. It is possibly my favourite cuisine – the beautiful way clean flavours are combined. I am very partial to a good Thai fish cake with a lovely dipping sauce. I have made Thai style fish cakes before but for some reason have never thought to attempt the dipping sauce. I have always just used a bottled sauce such as a sweet chilli sauce. Nowhere near as nice at the dipping sauces at the restaurants. I presumed the sauce would be complicated and have some secret ingredient that made it taste so good.
How wrong could I be! These Thai fish cakes are beautiful but even better is how easy the sauce is to make. It doesn’t have that many ingredients and it tastes just like the sauce in the restaurants. A lovely balance of sweet and spicy. The recipe is available here:
I made enough for 4 fish cakes (a third of the recipe). My ingredients for the fish cakes were:
- 165g of blue grenadier (hoki) coarsely chopped. I had planned on using ling but it was sold out.
- 1/3 tsp of minced garlic
- 1 kaffir lime leaf – I grow this in my garden – one of the few things I am successful at growing.
- ¾ tbs of coarsely chopped fresh coriander (cilantro)
- 1 tsp fish sauce
- 1 tsp red curry paste
- Pinch of salt
- 2 green beans, chopped in small circles, width ways
- ½ tbs of peanut oil
The ingredients for the sauce were;
- 20g of white sugar
- 20ml fresh lime juice
- 1 tsp fish sauce
- 1 tbs of Lebanese cucumber deseeded and finely chopped
- 1/3 fresh red birdseye chilli, deseeded and thinly sliced
The only ingredients that you will have wastage from are the cucumber and chilli so if you skip the sauce you wouldn’t have this problem. But I think the sauce is so good it is worth coming up with some other uses for these ingredients.
The recipe is easy to make with a food processor and I think the preparation time is overstated. I had everything ready in about 10 minutes. I think I saved time by not worrying too much about how well I chopped everything up before it went in the food processor.
The dipping sauce could be used for other dishes like spring rolls. I wonder if it would keep. Any ideas?
It is a recipe that is fairly low in calories. It is about 315 calories with the sauce and 220 without. I found the serving was enough for a light lunch or dinner. You could add rice or a vegie stir-fry to make a more substantial meal.