Other Recipes

Thai Fish Cakes


500 gms White Fish Fillets Boned & Skinned

1 Teaspoon Red Curry Paste

2 Fresh Kaffir Lime Leaves

2 Spring Onions Chopped

1 Tbsp Fish Sauce

1 Tbsp Lime Juice

2 Tbsp Finely Chopped Fresh Coriander

1 Small Red Thai Chilli

Thai Fish Cakes

Cut fish into small pieces.

Blen fish, curry paste, lime leaves, onion, sauce & juice until forms a smooth paste.

Roll tablespoons of fish mixture into a ball.

Then flatten into a cake shape.

Heat wok.

Deep fry fish cakes until browned lightly, drain on absorbent paper.

Serve with lime wedges or try our range of sauces from Amelia’s gourmet blends & Taylors.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.