Thai fishcakes with spicy peanut sauce from Cravings - Hungry for More (page 157) by Chrissy Teigen

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Notes about this recipe

  • Yildiz100 on August 05, 2022

    I made this a second time and found the fish cakes way too bready and starchy. Not sure why I didnt have that problem the first time. I am sure I didnt use too much starch. Hmm.

  • snoozermoose on December 08, 2021

    I was so excited for these but they were just okay? They were surprisingly bland, and I could barely taste the red curry paste. They really needed the peanut sauce for flavor.

  • Yildiz100 on March 18, 2019

    I also made the sauce as written and found it too thick, so I thinned mine with a little coconut milk. I wasn't crazy about the sauce. I thought it was pretty bland. Next time I will make the more traditional vinegary cucumber sauce or try some other peanut sauce. The fish cakes were good though, and they helped me to use up some fish that I didn't like very much. They were also surprisingly easy to shape, and fuss free to shallow fry. They hardly absorbed any of the oil and didn't cause the oil to spit much, so no mess.

  • stef on October 23, 2018

    I made the spicy peanut sauce as written. It's good but mine was a bit too thick. For the fish I had tilipia. The changes I made were only 4 tablespoons of cornstarch, omitted the green beans. Next time I'll make thinner patties because they took awhile to cook. We enjoyed it and will make again. Fish was nicely spiced and didn't taste like tilipia.

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