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Makes :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Remove the skin and any bones from the fish. Set the white fish aside and place the smoked fish in a bowl of cold water. Leave to soak for 10 minutes.
  • Dry well on kitchen paper. Chop the smoked and fresh fish roughly and place in a food processor.
  • Add the chilli, garlic, lemon grass, onions, sauce and coconut milk, and process until the fish is well blended with the spices.
  • Add the eggs and coriander, and blend for a further few seconds. Cover and chill for 1 hour.
  • To make the fish cakes, flour your hands with corn flour and shape large teaspoonful of fish mixture into neat balls, lightly coating each with flour.
  • Heat the oil in a medium pan until it is hot enough to turn a crust of bread golden in about 1 minute.
  • Fry the fish balls, 5-6 at a time, turning them carefully with a slotted spoon for 5 minutes, until they turn golden all over.
  • Remove with a slotted spoon and drain on kitchen paper. Keep the fish cakes warm in the oven until they are all cooked. Serve immediately with one or more of the dipping sauces. 


  • 500 grams smoked cod or haddock
  • 2 small fresh red chilli, seeded and finely chopped
  • 4 garlic cloves, chopped
  • 2 lemon grass stalk, very finely chopped
  • 4 large spring onions, very finely chopped
  • 3 tablespoon Thai fish sauce
  • 5 tablespoon thick coconut milk
  • 4 large eggs, lightly beaten
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon corn flour, plus more for moulding
  • Sesame Oil, for frying
  • Soy sauce, rice vinegar and/or Thai fish sauce, for dipping

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