Thai Fish Cakes and Cucumber Salad

Preparation info

  • Difficulty


  • Makes About


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

A perfect light lunch or supper with an authentic taste of Thailand that is easy to prepare.


  • 450 g (1lb) skinned fillets of firm white fish, such as cod or haddock
  • 1–2 tablespoons red curry paste
  • 1 egg, beaten
  • 2 teaspoons fish sauce
  • A handful of Kaffir lime leaves and basil leaves, finely chopped
  • A little plain flour for dredging
  • groundnut or sunflower oil for deep-frying


Put the fish, curry paste and egg into a food processor and whizz until smooth. Add the fish sauce and whizz again – don’t let the mixture become too runny. Add the lime and basil leaves.

With your hands form the mixture into small cakes about 5 cm (2 inches) wide. Dredge well with flour. Deep-fry in a wok in 2.5 cm (1 inch) hot oil for a few minutes until crisp and golden.