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Serves
US | Metric
Ingredients
Fish Cakes
  • 400 g White fish (I used cod)
  • 5 g fresh coriander ( I used mainly the stalks)
  • 1 tbsp fish sauce
  • 2 tbsps thai red curry paste
  • 1 inch, chunk ginger, peeled
  • 1 lime, juice
  • 1 tsp brown sugar
  • 1 small egg
  • 2 tbsps Rice flour
Dip
  • 2 tbsps rice wine vinegar
  • 1 tbsp fish sauce
  • 1 tbsp runny honey
  • 1 shallot, finely diced
  • 1 tbsp Coriander leaves, chopped
  • 1 tsp Chilli flakes
  • 100 g Rice noodles, per person
Thai Fish Cakes with Noodles Thai Fish Cakes with Noodles
Thai Fish Cakes with Noodles

Thai fish cakes have a complete different texture to English fish cakes, no potatoes are used, you blend the raw fish into a paste, I added rice flour to bind mine but some recipes do not use flour at all. It kind of has a meaty texture to it.


These fish cakes are very tasty, but the dip with the noodles stole the show for me. Very clean and super delicious.

Prep 30 minutes
Total 30 minutes

Method:


  • In a blender add all of the fish cake ingredients apart from the rice flour. Blend to a paste. In a bowl knead this mixture in with the rice flour, you may not need all of the flour, you just want the mixture to come together. Make even balls, mine made 10. Then flatten out and place onto a floured tray ready to fry.
  • Heat the oil, fry the fish cakes in batches, approx 2/3 minutes each side or until golden in colour. Carefully scoop from oil and drain on kitchen paper. Repeat until all of the fish cakes are cooked.
  • For the dip whisk all of the ingredients together. 
  • To cook the noodles just pour over boiling water and leave for 5 minutes, then drain.
  • Serve with the dip and noodles. The dip is not just for dipping, pour spoonfuls of it over the noodles it is delicious.

ccc



Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Thai Fish Cakes with Noodles

Thai fish cakes have a complete different texture to English fish cakes, no potatoes are used, you blend the raw fish into a paste, I added rice flour to bind mine but some recipes do not use flour at all. It kind of has a meaty texture to it.


These fish cakes are very tasty, but the dip with the noodles stole the show for me. Very clean and super delicious.

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Fish Cakes
  • 400 g White fish (I used cod)
  • 5 g fresh coriander ( I used mainly the stalks)
  • 1 tbsp fish sauce
  • 2 tbsps thai red curry paste
  • 1 inch, chunk ginger, peeled
  • 1 lime, juice
  • 1 tsp brown sugar
  • 1 small egg
  • 2 tbsps Rice flour
Dip
  • 2 tbsps rice wine vinegar
  • 1 tbsp fish sauce
  • 1 tbsp runny honey
  • 1 shallot, finely diced
  • 1 tbsp Coriander leaves, chopped
  • 1 tsp Chilli flakes
  • 100 g Rice noodles, per person

Method:


  • In a blender add all of the fish cake ingredients apart from the rice flour. Blend to a paste. In a bowl knead this mixture in with the rice flour, you may not need all of the flour, you just want the mixture to come together. Make even balls, mine made 10. Then flatten out and place onto a floured tray ready to fry.
  • Heat the oil, fry the fish cakes in batches, approx 2/3 minutes each side or until golden in colour. Carefully scoop from oil and drain on kitchen paper. Repeat until all of the fish cakes are cooked.
  • For the dip whisk all of the ingredients together. 
  • To cook the noodles just pour over boiling water and leave for 5 minutes, then drain.
  • Serve with the dip and noodles. The dip is not just for dipping, pour spoonfuls of it over the noodles it is delicious.

ccc



Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com