# Spicy Tuna Fish Cakes

Fragrant and crispy tuna cakes served with a simple, zesty dipping sauce.

- Servings: 1 servings
- Cuisine: Thai
- Category: Dinner
- Language: en

## Ingredients

- 1 can canned tuna, drained and flaked
- water chestnut, thinly sliced
- fresh ginger, grated
- spring onion, sliced at an angle
- fresh coriander
- chili, deseeded and finely chopped
- kaffir lime leaf, finely chopped
- salt (optional)
- pepper (optional)
- 1 dash fish sauce
- 2 whole egg
- 1 dash ground oil
- 1 pinch sugar
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 lime juice

## Instructions

1. Drain and flake the tuna, ensuring not to overwork it.
2. Combine tuna with sliced water chestnuts, grated ginger, sliced spring onion, fresh coriander, chopped chili, and chopped kaffir lime leaves.
3. Season with salt, pepper, and a dash of fish sauce.
4. Whisk the eggs and mix them into the tuna mixture to bind.
5. Shape into patties with your hands.
6. Heat oil in a pan and shallow-fry the cakes until crispy, turning them carefully.
7. Make a dipping sauce by mixing sugar, fish sauce, rice wine vinegar, lime juice, and fresh coriander.

## Equipment

- sieve
- knife
- grater
- bowl
- pan
- spatula

## Tips

- Do not press the tuna too hard when flaking, or it will dry out.
- Remove seeds from chili to reduce heat.

## Source

- Original video: https://youtu.be/baVxKs2YKkU?is=FQhgcRuZ8as-DP8b
- Creator: Gordon Ramsay
- Recipe page: https://www.cliprecipe.com/recipe/b2a19971-b8b0-464e-bc08-c7dcc2638df4
- Extracted: 2026-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt