Thursday, 23rd November 2017

This Month's Magazine
Kokomos Chef Says: what about Thai Fish cakes with Sweet chilli dipping sauce

Kokomos Chef Says: what about Thai Fish cakes with Sweet chilli dipping sauce

This Thai fish cake recipe employs wonderfully fresh Southeast Asian flavours for a distinct kick. The sweet chilli dip is remarkably easy to make, and it’s fab.


• 700g of whiting fillet
• 35g of fish sauce
• 35g of thai red curry paste
• 20g of fresh coriander
• 70g of spring onions
• 90g of green beans
• 2 red chillies
• 5g of lemongrass
• 15g of caster sugar
• 80ml of water
• 10ml of lime juice
• 1 pinch of salt
• 130g of egg
• 50g of breadcrumbs
• 25ml of water
• 1 pinch of cornflour
• 175g of caster sugar
• 12g of fish sauce
• 1 pinch of salt
• 85ml of white wine vinegar
• 1 red chilli
• 1/2 garlic clove
• 1 tsp fresh ginger
• 20ml of sunflower oil



  1. Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
  2. Weigh the mix into 80g portions and then roll each portion into a ball
  3. Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
  4. Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/ gas mark 3 and cook for a further 5 minutes
  5. For the dip, mix the water and corn flour together to dilute the corn flour. Place all the remaining ingredients in a saucepan and bring to the boil
  6. Once boiling, whisk in the water and corn flour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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