Thai fish cakes with a honey and cucumber dip

You can make your own red curry paste if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. You can use halibut, sea bass, pollock or coley depending on your budget. Delicious served with this salsa-like sauce.

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For the fish cakes

For the dip

  • 2 tbsp rice wine vinegar
  • 2 tbsp clear honey
  • ½ lime, juice only
  • 1 tbsp Thai fish sauce
  • 100g/3½oz cucumber, skinned, cored and diced
  • 50g/1¾oz carrot, finely diced
  • 1 shallot, finely diced
  • 2 birds’-eye chillies, seeds removed (if liked), sliced thinly

To serve