Due to unprecedented demand through our website and the courier network, plus some out-of-stocks, your order may take longer than usual to reach you.
We will update you on any out-of-stocks as soon as we are aware of them. If you’d like to discuss your order please feel free to call us on (09) 376-1550. Please accept our apologies.

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Milly's Summer Catalogue

Thai Fish Cakes from The Cafe

As featured on Wednesday the 12th of June's Show


500g white fish fillets, cut into chunks
2 Tsp red curry paste
1 Tsp coriander leaves, chopped
2- Tsp coconut cream
Knob ginger, grated
3 tsp fish sauce
1 Tsp lime juice
1 egg, white
1/4 cup rice flour 6 green beans, finely sliced
coriander leaves
Lime wedges

Dipping sauce
100g sugar
80ml white vinegar
1 Tsp fish sauce
1 long red chilli, finely chopped
1 Tsp sweet chilli sauce
chopped coriander


Place fish, red curry paste, coriander, fish sauce, lime, coconut cream and egg white in a food processor. Whizz until the fish is minced. Transfer to a bowl and stir through rice flour and green beans, ginger.
Heat enough oil in a pan over medium high heat to cover the base with a little oil. Spoon the mixture into the pan and pan down, cook for 2-3 minutes on each side. Serve Thai Fish Cakes with Sweet Chilli Sauce, garnished with more coriander leaves and lime wedges on the side.

Dipping Sauce: Dissolve the sugar and vinegar together over a medium heat, add the remaining ingredients and cool before serving.