Baked Thai Fishcakes with Chilli Lime Dipping Sauce
These Thai fishcakes pair tender skinless fish fillets with fiery fresh chilli, garlic and lime, finished with a sweet chilli lime dipping sauce. The Thermomix grates, blends and steams the components in one bowl, delivering fragrant, restaurant-style fishcakes with a springy texture for a quick weeknight dinner.
About this recipe
Baked Thai Fishcakes with Chilli Lime Dipping Sauce are a fragrant Asian starter or quick weeknight dinner you can make entirely in the Thermomix TM7, your all-in-one kitchen machine. Instead of laboriously chopping aromatics by hand, the TM7 grates fresh chilli and garlic cloves in seconds, then blends the skinless fish fillets with light soy sauce and lime into a smooth, springy paste that bakes rather than fries, keeping the cakes light and low in fat. The palm sugar and caster sugar melt into a glossy, sweet-and-spicy dipping sauce with a bright citrus edge while the Varoma gently cooks everything with steam, locking in moisture. This recipe suits busy families craving takeaway flavours at home as well as hosts wanting an elegant make-ahead starter. If you have been searching for fishcake recipes with an authentic Thai chilli lime sauce, this Thermomix version delivers restaurant quality with minimal washing up.
Preparation tips
- Use firm white fish such as cod or pollock and ensure it is fully thawed and patted dry, so the fishcake paste binds properly and the cakes hold their shape during baking.
- Chill the shaped fishcakes in the fridge before baking; this firms up the paste, making them easier to handle and giving a neater, more even result on the tray.
- Make the chilli lime dipping sauce a few hours ahead so the palm sugar fully dissolves and the flavours mingle; taste and add extra lime juice just before serving for freshness.
Recipe variations
- For a milder, kid-friendly version, deseed the fresh chilli or replace it with a pinch of mild chilli flakes, and serve the dipping sauce with extra caster sugar and lime to soften the heat.
- For a festive party variation, shape the fish mixture into small bite-sized balls, steam them in the Varoma and serve cocktail-style on skewers with the chilli lime sauce in shot glasses.
Thermomix TM7 Benefits
- Grating the fresh chilli and garlic cloves in seconds gives these Thai fishcakes an aromatic base without any sticky hand chopping.
- Mixing the skinless fish fillets with soy sauce and lime produces a smooth, springy paste that bakes into evenly textured cakes.
- Steaming the fishcakes gently in the Varoma keeps them succulent and moist, ready for a quick finish in the oven.
- Heating the palm sugar with water and chilli dissolves it into a glossy dipping sauce without any risk of burning the sugar.
- Weighing the caster sugar and sauce ingredients directly in the bowl ensures the sweet-hot balance of the lime sauce is consistent every time.
Ingredients
- fresh red chillies
- garlic cloves
- water
- caster sugar
- white wine vinegar
- limes
- fine sea salt
- fresh coriander
- fresh red chilli
- fresh root ginger