2 Reviews

Very very tasty. Also easy to make. For me the frying time was too long and I would reduce it next time by several minutes.

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elmill June 29, 2010

Originally rated on 3/14/09 - This recipe made it into my book#266453. Outstanding!!! This recipe was a little bit out of my comfort zone, but I am soooooooo happy that I decided to give it a whirl. These fishcakes are definitely restaurant quality. I used whitefish, discarding the skin as I diced it. The recipe was followed exactly and I wouldn't change a darn thing. Definitely take the suggestion and serve these with BOTH the sweet chili sauce (store-bought) and the cucumber relish (made using Jewelies recipe). It is a taste treat with all those flavors! The fishcakes, themselves, are nicely mild and crispy on the outside. The toppings have the zing and are perfect complements. Fantastic recipe. My son ate 2 of these and wanted more (he usually doesn't love fish). Bravo!

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LifeIsGood December 31, 2009
Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish