From April 13th to April 15th, it is Thai New Year, and what better way to celebrate than having a go at this Thai Fishcakes recipe at home.

These Thai Fishcakes are the perfect way to celebrate Thai New Year! The thing we love about Thai food is that it is full of fantastic flavours and often a bit of spice! These fishcakes have red chillies, lemongrass, garlic, coriander and coconut milk in them, couple this with delicious fresh fish and these Thai fishcakes are sure to be a hit with whoever you are making them for!



For the Fishcakes

  • 500g of white fish fillets
  • 1/2 a chopped red pepper
  • 2 red chillies
  • 2 tbsp of coriander
  • 1 tbsp of fish sauce
  • 3 spring onions, chopped
  • 2 chopped garlic cloves
  • 125ml of coconut milk
  • Vegetable Oil
  • 125g of green beans
  • 1 whole egg

For the Thai Cucumber Salad

  • 2 peeled cucumbers, halved lengthways and deseeded
  • 35g of caster sugar
  • 50ml of rice vinegar
  • 2 chillies (as spicy as you like)
  • 2 shallots, chopped
  • 2 tbsp of coriander leaves, chopped
  • 40g roasted peanuts
  • 1/2 tbsp of fish sauce


Step 1-Take the white fish fillets you have chosen and cut them in to small pieces. Add the pepper, coriander, spring onions, chillies, garlic, fish sauce and lemon grass to a blender and blend until it is a paste. Then add the fish pieces to the paste and blend again. Mix until smooth before adding the coconut and milk.

Step 2-Place this mixture in to a mixing bowl before finely slicing the green beans and adding them to the mixture. Allow the mixture to chill for at least 2 hours, but preferably overnight to allow the mixture to marinate.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-Take a deep based frying pan and half fill it with vegetable oil. Take care doing this as hot oil is extremely dangerous. Take a spoon and shape the paste in to small pieces. Once you have done this, lower each piece in to the hot vegetable oil. You should fry them until they are golden brown and crispy. Ensure you turn at least once during cooking to make sure they are evenly cooked. Remove from the oil and set aside on some kitchen roll to move any excess oil.

Step 5- To make the salad, start by slicing the cucumber in to 5mm slices. Dissolve the sugar in the wine vinegar and throw in the cucumber to soak up the flavour. After this add the chopped shallots, chopped coriander leaves and the chilli. Garnish with the roasted peanuts and fish sauce just before serving.

Step 6- That’s it, everything is done! Enjoy these flavoursome Thai Fishcakes! Happy Thai New Year!

Source: BBC Food