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Thai-Style Fishcakes with Stir-Fry Vegetables and Sweet Chilli Sauce

Thai-Style Fishcakes with Stir-Fry Vegetables and Sweet Chilli Sauce

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Bursting with fresh Thai flavours, try this quick and easy stir-fry served with pan-fried fishcakes for a balanced midweek meal. Sweet chilli sauce is added to ready-prepared veg alongside an aromatic blend of garlic, ginger and green chilli. The whole dish is ready in 20 minutes – perfect for busy weeknights. Finish with a handful of coriander leaves and a squeeze of lime.
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  • 2 tbsp olive oil
  • 4 Thai-style fishcakes
  • 2 cloves garlic, finely grated
  • 2 cm fresh ginger, finely grated
  • 1 green chilli, finely chopped
  • 500g stir-fry vegetables
  • 200g edamame beans, frozen or fresh
  • 3 tbsp sweet chilli sauce
  • ½ bunch fresh coriander, to serve
  • 1 lime, to serve


Step 1

Heat 1tbsp of the oil in a large frying pan over a medium heat. Add the fishcakes and cook for 3-4 mins before flipping and cooking the other side. Remove the fishcakes and keep them warm until you need them.

Step 2

Add the rest of the oil to the pan. Once hot, add the garlic, ginger and green chilli. Cook for 30 secs, stirring constantly so nothing burns. Add the veg and edamame beans. Increase the heat and stir-fry, tossing frequently for 3-4 mins, until the veg starts to soften.

Step 3

Add the sweet chilli sauce to the pan. Toss to mix everything together and cook for 1-2 mins more.

Step 4

Tip the vegetables into serving bowls. Top with the fishcakes and add some fresh coriander and lime wedges for a citrus kick.

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