Mama Noi’s Thai Fishcakes Recipe

500g fish fillets, cut into roughly 3cm chunks (snapper, barramundi, tuna or mackerel work well)

6 makrut lime leaves, destemmed and roughly chopped

1 egg white

1 tsp sea salt

½ tsp sugar

¼ cup finely sliced snake beans*

Vegetable oil, for deep frying

Sweet Chilli Dipping Sauce

½ cup Thai sweet chilli sauce

1 tbsp finely chopped eschalots

¼ small cucumber, diced

2 tsp crushed roasted peanuts

Add the sliced snake beans and mix well using your hands. Scoop up handfuls of the mixture and slap them against the side of the bowl a few times. This step helps firm up the paste and gives your fishcakes that signature bouncy texture.

Pinch off tablespoon-sized portions of the fish mixture and carefully drop them into the hot oil. Fry for 3-4 minutes or until golden and cooked through. Remove and drain on a paper towel.

Serve the fishcakes warm with the dipping sauce on the side.

Notes: *If snake beans aren’t available, green beans make a great substitute.