Thai Salmon Fish Cakes with Sweet Chilli Sauce

Ideal to share with friends at a drinks party, Ching-He Huang's fishcakes have a deliciously herby flavour and are accompanied with a fiery red chilli syrup
By Ching-He Huang
Thai Salmon Fish Cakes with Sweet Chilli Sauce
  • Rating:
  • Serves: 3-4 as a snack
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 500 g salmon, finely chopped
  • 1 tsp Thai green curry paste, shop-bought
  • 1 eggs
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 tbsp cornflour
  • 1 limes, juice
  • 3 tbsp coriander, finely chopped
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 500 ml groundnut oil, for deep frying

For the sweet chilli sauce

  • 6 medium chillies, seeds removed, chopped
  • 110 g caster sugar
  • 120 ml water


1. In a mixing bowl, combine the salmon, Thai green curry paste and egg. Stir in the fish sauce, sugar, cornflour, lime juice, coriander and seasoning.

2. Heat the oil in a wok over a medium heat and drop tablespoons of the mixture into the pan and fry until golden brown - about 2-3 minutes.

3. Drain on absorbent paper and serve with sweet chilli sauce.

4. For the chilli sauce, dissolve the sugar in the water and bring to a boil, add the chopped chillies and continue cooking for 2-3 minutes. Cool slightly, and pour the sauce into a food processor. Blend until smooth and serve at room temperature.

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