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Recipe for :

Spicy Thai Fishcakes

Jonathan FileThis recipe comes from Jonathan File. A newcomer to the world of celebrity chefs, talented Jonathan is a name to remember! He has cooked for the Royal family and stars from stage and screen, and at only 29 is now pioneering his innovative ideas as Executive Head Chef at the magnificent award winning Crewe Hall Hotel in Cheshire.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Enjoy a taste of Thai street food with Jonathan File's recipe for deep-fried, spicy fishcakes.


3 dried chillies
1 tbsp sliced shallots
1 tbsp shredded coriander roots
1 tbsp finely chopped lemon grass
1/2 tbsp grated lime zest
1/2 tbsp finely chopped galangal
2 tsp salt and freshly ground pepper
400g cod fillet, skin removed and minced
200g green string beans, finely chopped
5 lime leaves, de-veined and finely shredded
fish sauce
vegetable oil, for deep-frying

To garnish:
Sliced cucumber
Sliced pineapple
Sliced tomatoes

For the Dipping sauce:
Sweet chilli sauce
Thinly sliced cucumber wedges
Crushed roasted peanuts

  • In a large pestle and mortar pound together the chillies, shallot, coriander roots, lemon grass, lime zest, galangal, salt and ground pepper into a paste.
  • Add in the cod and pound until sticky. Transfer the pounded mixture to a large bowl and mix in the green beans, lime leaves and fish sauce, kneading together well.
  • Using wetted hands shape the mixture into balls, then flatten out each ball into a disc about 1 cm thick.
  • Heat the vegetable oil in a wok or deep fat-fryer. Once hot add the fishcakes and deep-fry in batches over a moderate heat until golden on both sides. Remove using a slotted spoon and drain on kitchen paper.
  • Transfer to a serving plate, garnishing with the sliced cucumber, pineapple and tomatoes.
  • Mix together the sweet chilli sauce, thinly sliced cucumber wedges and crushed peanuts and serve as a dipping sauce.

Makes 6 - 8

Jonathan File