Thai Fishcakes with Chilli Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 450 g skinless and boneless cod or haddock fillets, roughly chopped
  • 1 teaspoon Very Lazy Chopped Ginger
  • 1 tablespoon Thai fish sauce
  • 1 teaspoon Very Lazy Lemongrass Paste
  • 1 teaspoon Very Lazy Garlic Paste
  • 2 tablespoons freshly chopped coriander
  • 1 teaspoon Very Lazy Chopped Red Chillies
  • 1 egg white
  • 2 spring onions, thinly sliced
  • 1 tablespoon oil, for frying
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Very Lazy Chopped Red Chillies
  • finely grated zest and juice 1 lime
  • 2 teaspoons caster sugar
  1. Place all the ingredients for the fishcakes in a food processor and blend to a smooth paste. Put the mixture in a bowl and stir in the spring onions. With slightly wet hands, shape the mixture into 12 patties.
  2. In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.
  3. Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.
  4. Serve immediately with the dipping sauce.
Recipe by Scottish Mum at