Thai fish cakes with Seared Scallops and Coconut Sauce

Thai fish cakes with Seared Scallops and Coconut Sauce Category: Main
Cooking Time:
Portions: Serves 12



Fish Cakes

  • 500g/1lb 2oz white fish such as cod, ling or Pollock
  • 1 tbsp Thai fish sauce
  • 1 tbsp Thai red curry paste
  • 2 tbsp chopped fresh coriander
  • 2 spring onions, finely sliced
  • 1 free-range egg
  • pinch dried chilli flakes
  • 1 lime, juice and zest
  • 2 tbsp plain flour, for dusting
  • vegetable oil, for shallow frying
  • 1 bunch watercress
  • 250 fresh breadcrumbs
  • 4 large eggs beaten


  • 36 cleaned scallops
  • 100ml olive oil for frying
  • 1 Lime

Coconut Sauce

  • 1 litre of Country Range Coconut Milk
  • 250 ml white wine
  • 100ml fish stock
  • 50ml fish sauce
  • 10g minced garlic
  • 5g dried chillies



Fish Cakes - Preheat the oven to 180°C/350°F/Gas Mark4.


For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth.


Shape the mixture into small fishcakes makes 36 small fish cakes and lightly dust with the flour, then dip into egg and then breadcrumbs.


Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.


Scallops - Pre heat a large non-stick frying pan.


Season the scallops with salt and ground white pepper and drizzle with the oil.


Place scallops in the pan starting at 12 0’clock cook until a golden crust is formed then turn over and repeat process.


Squeeze the fresh lime juice over the scallops and drain on kitchen paper keep warm.


Coconut Sauce - Place all ingredients in a large sauce pan, bring to the boil and reduce by half.


With a magic hand blender blend on full speed for 2 minutes.


Pass through a fine sieve.


Return to the boil in a clean pan and season to taste.


To Serve: Place 3 fish cakes on a hot plate with a scallop on top of each one. Spoon some hot sauce between each fish cake. Garnish the centre with some raw bean sprout and picked coriander leaves tossed in sweet chilli sauce.

Sitemap  |  Site Credits