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Baked Thai Fishcakes with Chilli Lime Dipping Sauce

Baked Thai Fishcakes with Chilli Lime Dipping Sauce
4.0 29 ratings
Prep. 15 min
Total 1 h 40 min
4 portions
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Ingredients

Chilli Lime Dipping Sauce
  • fresh red chillies halved and deseeded if desired, to taste
    3 - 4
  • garlic cloves
    4
  • water
    200 g
  • caster sugar
    150 g
  • white wine vinegar
    40 g
  • limes zest of 2, juice of 1
    2
  • fine sea salt
    1 tsp
Fishcakes
  • fresh coriander leaves only
    20 g
  • fresh red chilli halved and deseeded
    1
  • fresh root ginger peeled, cut in round slices (2 mm)
    20 g
  • garlic cloves
    2
  • spring onions cut in pieces (4 cm) (approx. 50 g)
    3
  • lime finely grated zest only
    1
  • light soy sauce
    1 tsp
  • sesame oil
    1 tsp
  • cornflour
    1 tsp
  • ground cumin
    1 tsp
  • palm sugar
    2 tsp
  • white fish fillets, skinless (e.g. cod, plaice), cut in pieces
    350 g
  • large raw prawns, peeled
    350 g
  • water
    1000 g
  • fine sea salt
    1 tsp
  • brown short grain rice rinsed
    250 g

Difficulty

medium

Nutrition per 1 portion

Protein 38.2 g
Calories 2340 kJ / 552 kcal
Fat 3.8 g
Carbohydrates 88.5 g

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