Thai Fish Cakes --- Khao Mok Gai

A sample of Bangkok’s most popular street food offerings...

The streets of Bangkok are a sensory overload, and they’re packed with some of the tastiest food in the world! Fragrant herbs such as kaffir lime leaves and lemongrass combine with dried Indian spices including turmeric, coriander and cumin and finally ferocious chillies to complete the heady mix of flavours.

To begin we’ve got an iconic Thai dish - fish cakes served with a sweet chilli sauce and a tangy salad. For the main event the more unusual khao mok gai, a Thai-Muslim biryani which translates as ‘rice bury chicken’ served with a tangy mint nam prik on the side.

35 minutes

1 hour


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FISH CAKE BLEND: Chilli, paprika, white pepper, lemongrass, kaffir lime, galangal
SALAD BLEND: Shrimp powder (shrimp, salt), chilli, toasted coriander, coriander leaf
CHICKEN MARINADE: Turmeric, chilli, fennel, star anise,  galangal
WHOLE SPICES: Lemongrass, kaffir lime, cassia
GROUND SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli
NAM PRIK SPICES: Mint, coriander leaf, green chilli, garlic


  • 4 large chicken thighs
  • 250g firm-fleshed white fish fillets
  • 200g green beans
  • 3 tomatoes
  • 150g shallots or 1 medium red onion
  • 2 cloves of garlic
  • Fresh ginger - finely chopped to make 1 tbsp
  • 25g bunch of coriander
  • 2 limes
  • 1 egg white
  • 2 tbsp fish sauce
  • 2 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 40g sugar
  • 15g cornflour
  • 200ml full fat coconut milk
  • 300g Thai jasmine or standard long grain rice (not easy cook)
  • Oil for frying (sunflower or vegetable oil is best)

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