Thai Fish Cakes with Instant Clean Sweet Chilli Sauce

These are so quick, clean and delicious, and the sauce is so addictive!! I think I’m obsessed with making my own instant sauces using roasted capsicum as the base. Aside from the capsicum, this sauce is raw (feel free to use a raw capsicum if you prefer!) You can tweak it with different spices to suit any cuisine. Everything tastes amazing with a good sauce! :)

Easy Fish Cakes Ingredients:  12087447_10206537824317397_335577627_n

  • 600g white fish fillets- snapper works well
  • 2 Tbsp green or red Thai curry paste, home made or a quality store bought one
  • Handful coriander leaves
  • 3 Tbsp light coconut oil or olive oil for pan frying

Instant Clean Sweet Chilli Sauce

  • 1 roasted red capsicum- freshly made or a preservative free store bought
  • 1 tbsp apple cider vinegar
  • juice of one lime
  • 1 deseeded large red chilli, less if you prefer 12067255_10206537824477401_834466356_n
  • 1/4 cup water
  • 1-2 tbsp raw honey or preferred sweetener, to taste
  • 1 kaffir lime leaf- makes this so delish!!  (freeze leftovers or grow your own)
  • 1 small garlic clove, optional
  • 1/2 tsp fresh ginger

Method: Throw the fish cake ingredients into a food processor and pulse to bring it together. Form small flat patties in your hands, and gently fry in a little oil until cooked through. Drain on paper towel. 12087604_10206537824517402_771898150_n Meanwhile for the sauce- Simply throw all the ingredients into your blender and blend until smooth. Serving suggestions:

  • Serve with lettuce leaves as wraps, or with a thai inspired salad.
  • Store the left over sauce in the freezer or the fridge- great on salads and with eggs too.

Serves 4

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