Baked Thai Fishcakes with Chilli Lime Dipping Sauce
TM5 TM6

Baked Thai Fishcakes with Chilli Lime Dipping Sauce

3.9 (14 ratings)

Ingredients

Chilli Lime Dipping Sauce

  • 3 - 4 fresh red chillies, halved and deseeded if desired, to taste
  • 4 garlic cloves
  • 200 g water
  • 150 g caster sugar
  • 40 g white wine vinegar
  • 2 limes, zest of 2, juice of 1
  • 1 tsp fine sea salt

Fishcakes

  • 20 g fresh coriander, leaves only
  • 1 fresh red chilli, halved and deseeded
  • 20 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 2 garlic cloves
  • 3 spring onions, cut in pieces (4 cm) (approx. 50 g)
  • 1 lime, finely grated zest only
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 tsp ground cumin
  • 2 tsp palm sugar
  • 350 g white fish fillets, skinless (e.g. cod, plaice), cut in pieces
  • 350 g large raw prawns, peeled
  • 1000 g water
  • 1 tsp fine sea salt
  • 250 g brown short grain rice, rinsed

Nutrition
per 1 portion
Calories
2340 kJ / 552 kcal
Protein
38.2 g
Carbohydrates
88.5 g
Fat
3.8 g

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