Thai Fish Cakes with Sweet Chilli Sauce

Serves 6 – 8


  • 480g Tilda Easy Cook Basmati Rice
  • ½ tsp turmeric
  • 200g cod fillet
  • 200g salmon fillet
  • 100g crab
  • ½ red peppers
  • 2 tbsp fresh coriander, chopped
  • 3 spring onions
  • 2 garlic cloves
  • 1 stick of lemongrass
  • 1 tbsp fish sauce
  • 1 egg, beaten
  • 125ml coconut milk
  • Vegetable oil, for shallow frying


  1. Place the red pepper, chillis, coriander, spring onion, garlic, lemongrass and fish sauce/stock in a food processor and blend to a paste.
  2. Cut the fish into small pieces and add this, along with the crab, to the mixture. Blend again until the mixture becomes a paste. Add the coconut milk and the beaten egg and blend again.
  3. Place the mixture in a bowl and chill in a refrigerator, for at least 2 hours (preferably overnight), to allow the flavours to develop.
  4. Place the Tilda Easy Cook Basmati Rice and the turmeric in an oven-proof tray and fill with enough cold water to cover the rice by ½”. Stir and then cover the tray with aluminum foil and place in an oven, preheated to 180°C, for 12-15 minutes. Leave to stand for 5 minutes.
  5. Using a spoon, form the mixture into small fish cakes.
  6. Half fill a heavy based frying pan with the vegetable oil and heat until a cube of bread turns golden in a few seconds. Caution – hot oil can be dangerous so do not leave the pan unattended.
  7. Lower the fish cakes a few at a time into the hot oil (this should reach halfway up the side of the fish cakes). Fry until crisp and golden, turning once during cooking, this should take around 1½ minutes.
  8. Remove from the fish cakes from the pan and drain on kitchen paper. Repeat process until all the fish cakes are cooked.
  9. Serve with the turmeric infused Tilda Easy Cook Basmati Rice and sweet chilli sauce.