Baked Thai Fishcakes with Chilli Lime Dipping Sauce

Baked Thai Fishcakes with Chilli Lime Dipping Sauce

4.0 30 ratings

Prep. 15 min

Total 1 h 40 min

4 portions

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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