Hot Sauce Snacks | Thai Inspired Fish Cakes

Delicious meaty fish cakes dripped all over with Payst's Spicy Burnt Sauce.


  • 1 bottle of Payst's Spicy Burnt Sauce.
  • 500g white fish (We used Basa)
  • 3tbsp red curry paste (we used Payst's thai red curry paste)
  • 1tbsp fish sauce
  • 1tbsp lime juice
  • 1 egg
  • 6-8 green beans
  • 1tbsp coriander


  • Get out your white fish and debone if needed, and remove any skin. Cut into pieces and add to blender.

  • Add in your coriander, red curry paste, egg and a squeeze of lime and blend until a patty consistency.

  • Chop your green beans finely and add to the mixture and mix in. 

  • Make 4-6 cakes with your hands, depending on the size you want them.

  • Heat up a pan with plenty of oil, enough for a deep fry or at a minimum shallow fry.

  • Add your cakes when the oil is hot, cook for 2-3 minutes each side until golden brown and cooked through.

    Serve up with wedges of lime and then dose or dip with Payst's Spicy Burnt Sauce. The combination is perfect.