Pete Goffe-Wood

Thai fish cakes



This dish is a fail-safe starter or if rolled into smaller cakes they also make perfect canapés. You can use off cuts but don’t use fish like kingklip as it tends to be a bitty watery and the cakes never hold together. The secret to these cakes is that the fish must be fresh.


500g Salmon, Trout, Tuna or any other game fish
10g/2 tsp Thai curry paste
20g/1 tblsp ginger, finely chopped
1 clove garlic, finely chopped
1 red pepper finely chopped
20g/1 handful coriander
20g/1 handful mint
200g/1 cup ground almonds
2 eggs
100ml coconut milk
40ml/2 tblsp Kikkoman soy
40ml/2 tblsp fish sauce
Juice of 2 limes
1 cucumber
½ cup sweet chilli sauce


Put the fish into the food processor and blend until roughly chopped.
Chop all the herbs and vegetables very fine and add to the fish.
Mix in the rest of the ingredients and season with salt & pepper.
Test the mixture by cooking a small cake in a pan. It is better to check the seasoning before you roll them all out.
Once you have checked the seasoning roll and shape into small cakes.
Leave the cakes to rest in the fridge for about 30 min. Cook the cakes in a hot frying pan in a little oil for about 3min on each side.
Slice the cucumber into long noodles using a mandolin.
To serve place the hot fishcakes on a bed of cucumber noodles and drizzle with some sweet chilli sauce. Garnish with some fresh coriander leaves and a wedge of lime.
Wine notes
These cakes are crying out for a sturdy wooded Chenin Blanc, the wood and fruit will work well with the spice and the natural dryness will compliment the fish.