Norwegian Fish Cakes with a Taste of Thailand

These fish cakes are perfect for dinner, tapas or to bring on a picnic. You can very the recipe with the herbs and vegetables you like.

Difficulty Medium
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Ingredients

Number of servings

Dip

Serve with

Procedure

  • Rinse and dry the fish fillets well.

  • Finely chop the fish by hand and transfer to a bowl.

  • Remove the seeds from the chili.

  • Finely chop chili, ginger, garlic, coriander and spring onions, and mix.

  • Add lime zest, sesame oil, corn starch and brown sugar.

  • Mix this with the fish.

  • Rinse your hands in cold water before you start making the cakes.

  • Make cakes with a diameter of approx. 5 cm, and 1,5 cm thick.

  • Let the fish cakes chill in the refrigerator for approx. 10 minutes. This is to avoid them from crumbling while frying.

  • Heat oil in a frying pan and fry the fish cakes gently until cooked through and golden. 

Dip

  • Juice lime and mix with a little lime zest.

  • Finely chop chili, spring onion and coriander and mix well.

  • Add sweet chili sauce, soy sauce and fish sauce.

  • Taste with a little sugar and fish sauce.

Serve the fish cakes with the dip, rice, salad and lime.

Tip: The fish cakes can be made up to 24 hours in advance. Just cover and keep in the refrigerator until frying.