Easy Thai Fish Cakes With Honey & Herb Dip

Easy Thai Fish Cakes With Honey & Herb Dip


Prep time:
15 mins
Cook time:
15 mins
Suitable for:
Provided by:
Angela Hartnett

An incredibly simple lunch dish or starter with Asian undertones. Delicious.


  • 500g (1lb 2oz) white fish (cod, ling or pollock)
  • 1 tbsp Thai fish sauce (nam pla)
  • 1 tbsp Thai red curry paste
  • 2 tbsp chopped coriander
  • 2 spring onions, finely sliced
  • 1 egg
  • A pinch of dried chilli
  • Juice and zest of 1 lime
  • 2 tbsp plain flour, for dusting
  • Groundnut oil for shallow frying
  • 1 bunch of watercress
  • For the honey dip: 1 tbsp vinegar
  • 2 tbsp Haughton Honey
  • 1 small onion, finely chopped
  • 2 tbsp tomato ketchup
  • 1/2 tsp each of chopped mint and coriander


  1. Put the honey in a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and leave to cool. Add the herbs.
  2. Put all the ingredients for the fish cakes, except the oil, flour and watercress, in a food processor and blitz.
  3. Shape the mixture into small patties and dust in flour. Preheat the oven to 180°C(fan 160°C) or gas 4.
  4. Heat the oil in a pan and shallow fry the fish cakes until golden. Transfer to a baking sheet and put them into the preheated oven for 5 minutes to heat through.
  5. Serve with the dip and some of the watercress.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz