Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Marcello Tully's Thai Fish Cakes
Marcello Tully's Thai Fish Cakes

Marcello Tully's Thai Fish Cakes

Brought to you by: Great British Chefs
    6 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Whiting is a brilliant white fish which is increasingly finding its way onto fine-dining menus. If you cannot find it, use cod or haddock. Making the sweet chilli dip is optional, but is superior to any shop-bought variety.
Share recipe


  • 700g whiting fillet
  • 47ml fish sauce, 35g for the fish cakes, 12g for the dip
  • 35g thai red curry paste
  • 20g fresh coriander
  • 130g egg
  • 190g caster sugar, 15g for the fish cakes, 175g for the dip
  • 7g salt
  • 50g breadcrumbs
  • 70g spring onions, finely sliced
  • 90g green beans, finely chopped
  • 3 red chillies, finely chopped, 2 for the fish cakes, 1 for the dip
  • 10ml lime juice
  • 4g lemongrass, chopped
  • 20ml sunflower oil
  • 85ml white wine vinegar, for the dip
  • 5g garlic, for the dip
  • 5g fresh ginger, finely chopped, for the dip
  • 10g cornflour, for the dip


Step 1

Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients, 80ml of water and mix well.

Step 2

Weigh the mix into 80gm portions and then roll each portion into a ball.

Step 3

Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty.

Step 4

Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Then, transfer to a preheated oven, set to 165°C/gas mark 3 and cook for a further 5 minutes.

Step 5

For the dip, mix 25ml of water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil.

Step 6

Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes.

Shop the ingredients

You might like

    The reviews are in: