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som saa Thai Red Curry Fish Cakes

10-12 fishcakes

45 minutes

These delicious fish cakes from som saa are flavoured with fragrant red Thai curry paste and served with cucumber and chilli ajut relish

11 Farmdrop products in this recipe


Here’s how you do it

Cucumber Relish:

  1. Combine the vinegar, sugar, salt and water in a small saucepan and bring to the boil, stirring until the sugar dissolves. Remove from the heat and set aside to cool. Check the seasoning: it should taste sweet, sour with just a hint of salt.
  2. Mix together the remaining ingredients and place in a serving bowl, pour over the cooled vinegar mixture and set aside.


  1. Blend the fish in a blender until a coarse paste.
  2. If your palm sugar is hard, dissolve it into the fish sauce first, then add this mix to the blender, followed by the curry paste and egg. Blend again until a fairly smooth mix is achieved.
  3. Empty into a large mixing bowl and mix the remaining ingredients in by hand.
  4. The fishcakes should also have a nice bouncy texture here, if the blender hasn’t worked the mix sufficiently to achieve this, you can pick up the mixture and slap it back into the bowl a few times until the desired consistency results.

To serve:

  1. Heat oil in a deep lidded pan or a deep fat fryer to 165 - 170 degrees.
  2. Mix half the fresh basil leaves through the fish cake mix.
  3. Form the mix into 10 - 12 flattened patties.
  4. Deep fry these patties in batches of 3 or 4 until just cooked through, about 2 - 3 minutes. Drain on absorbent paper. Now briefly deep fry the remaining basil leaves until crispy (about 15 seconds).
  5. Serve the fish cakes, garnished with crispy basil leaves and with the ajut relish alongside.


  • 300g of white fish, skinless, boneless trimmed of sinew and chopped into pieces
  • 60g som saa Thai red curry paste
  • 1-1.5 tbsps fish sauce
  • 15g good quality coconut palm sugar
  • 1 egg*
  • 4-5 fresh or frozen lime leaves, shredded thinly with a knife (optional)
  • A small handful of fine green beans, cut into 0.5 cm discs - optional
  • A generous handful of picked Thai basil leaves

  • Sunflower oil, to deep fry

For the ajut relish:

  • 60ml distilled white vinegar (or rice vinegar)
  • 50g white sugar*
  • 50ml water
  • pinch of sea salt*

  • ½ a cucumber, peeled and diced
  • 1 small shallot, finely sliced*
  • A thumb sized pinch of fresh ginger, cut into fine matchsticks
  • ½ a long red chilli cut into thin rounds
  • A few coriander leaves

*from the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Purton House Organics

Organic Midi Cucumber

1 Cucumber




1 Bunch (min. 15g)



Thai Basil

1 Bunch (min. 15g)



Organic Sunflower Oil




Organic Brown Rice Vinegar

1 Bottle (150ml)



Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)



Organic Ginger

1 Bag (120g)



som saa

Artisan Palm Sugar

1 Jar (220g)


som saa

Fresh Thai Red Curry Paste

1 Jar (180g)