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Hot Entrees

Thai Chilli Fish Cakes

Makes 12 Print Recipe


Thai Chilli Fish Cakes
  • 4 tablespoons of Dragon's Blood (Bloody Hot Stuff!! SHU 36,000)
  • 1 whole fresh finely chopped of Siam YELLOW
  • 400g white fish fillets such as snapper, skin removed

    2 teaspoons red curry paste

    1½ teaspoon brown sugar

    3 teaspoons fish sauce

    1 egg white

    2 kaffir lime leaves, shredded

    1 tablespoon chopped coriander oil for shallow frying



    Place fish, curry paste, Dragon’s Blood, Hungarian Black Chilli, sugar, fish sauce, egg white and kaffir leaves in a food processor and process until smooth and combined.


    Stir through coriander. Press golf ball-sized balls into flat cakes, cover and refrigerate for 15 minutes.


    Heat oil in a large frying pan. Shallow-fry the cakes for 1 minute each side or until golden and cooked through. Drain on absorbent paper.