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Thai Fish Bites with Satay Dipping Sauce

Pair fresh fish bites with our spicy satay dipping sauce for an easy, delicious meal.

Makes: 12 fish bites Total Time: 1 Hour 45 Minutes Difficulty: Easy

Fish Bites

  • 200 g (½ pound) sea bass or other firm white fish 50 g (2 ounces) salmon, trim or belly fat is best 1 egg white 1 teaspoon red curry paste zest and juice of ½ lime 1 Tablespoon fish sauce 15 ml (1 Tablespoon) soya sauce 1 handful of fresh coriander leaves


  1. Place sea bass, salmon, egg white, curry paste, lime zest and juice, fish sauce, and soy sauce in the Vitamix container in the order listed.
  2. Start the machine and increase speed to Variable 4.
  3. Blend for 4 minutes, until the mixture begins to look glossy.
  4. Transfer the fish mixture to a bowl and fold in the cilantro.
  5. Leave the mixture in the fridge for at least 1 hour to firm up.
  6. Portion the mixture into 25g balls, then push down slightly with the back of a spoon to create little patties.
  7. Set up a steamer (preferably bamboo) and bring to a low simmer and line the tray with parchment.
  8. Place half of the fish bites into the steamer and steam for 4 to 6 minutes.
  9. Repeat with the second batch.

Satay Dipping Sauce

  • 8 garlic cloves, peeled
  • 2 Thai chillies, chopped
  • 1 medium-sized knob of ginger, finely chopped
  • 1 Tablespoon sesame oil
  • 60 ml (¼ cup) vegetable stock
  • 50 g (¼ cup) peanut butter
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • juice of 1 lime
  1. To make satay dipping sauce, gently sauté the garlic, chilies, and ginger in the oil on low heat for 1 to 2 minutes, being careful not to burn.
  2. Add the broth, peanut butter, hoisin, and fish sauce and stir.
  3. Reduce by half and take off the heat to cool slightly.
  4. Carefully place the mixture into the Vitamix container and start the machine.
  5. Blend on Variable 4 until you achieve a smooth consistency.
  6. Season with the lime juice, to taste.
Notes This recipe works best with firm, fresh fish. Pat the filets dry before blending. Submitted By: Great British Chefs