Thai-style fish cakes with Erasto's nuoc cham and sriracha sauce from Big Small Plates (page 54) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 26, 2017

    Page 54-55. These fish cakes use no bready filler, and no egg. I doubted that they would hold together. But they did! Perfectly. We put sriracha on some, but decided it wasn’t really necessary, and it sort of overpowered some of the more delicate flavors. Mr. Nightshade called these the best fish cakes he’d ever eaten (that’s fish, mind you, not comparing them to crab cakes). They really were just about as good as it gets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.