Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish

Total Time
10 mins
7 mins

Posting for Chef #29196. Please see my recipe for Spicy Cucumber Relish.

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  • 500 g white fish fillets, finely diced
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon cornflour (cornstarch)
  • 1 egg
  • 12 cup green beans, finely chopped
  • 14 cup green onion, finely chopped
  • vegetable oil, for deep-frying
  • 12 cup sweet chili sauce
  • 12 cup spicy cucumber relish


  1. In a food processor, mince fish to a paste.
  2. Add curry paste, fish sauce, cornflour and egg. Combine well.
  3. Transfer to a bowl and mix in beans and onions.
  4. Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
  5. Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
  6. Drain on paper towel.
  7. Serve with sweet chili sauce and cucumber relish.