This sauce is incredibly versatile and elevates the flavor of fish cakes with minimal effort. It’s made from pantry staples, requires no cooking, and can be customized to your taste — spicy, sweet, tangy, or all of the above. Whether you’re serving fish cakes as an appetizer or a main course, this dipping sauce adds just the right punch to make them shine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mayonnaise soy sauce rice vinegar or lime juice honey or brown sugar garlic (minced or grated) fresh ginger (optional) sriracha or chili flakes (optional, for heat) fish sauce (optional, for added umami) green onions or cilantro for garnish
Directions
In a small bowl, combine mayonnaise, soy sauce, and rice vinegar (or lime juice).
Stir in honey or brown sugar to balance the acidity.
Add minced garlic and optional grated ginger for an aromatic kick.
For a spicier version, mix in sriracha or a pinch of chili flakes.
If desired, add a dash of fish sauce for deeper umami flavor.
Whisk everything until smooth and well combined.
Garnish with chopped green onions or cilantro before serving.
Chill for 10–15 minutes to let the flavors meld, or serve immediately.
Servings and timing
Makes approximately ¾ cup of dipping sauce, enough for 4–6 servings. Prep Time: 5 minutes Chill Time (optional): 10–15 minutes Total Time: 5–15 minutes
Variations
Add a teaspoon of Dijon mustard for extra tang and depth.
Use Greek yogurt instead of mayo for a lighter version.
Swap soy sauce for tamari or coconut aminos to make it gluten-free.
Add a splash of sesame oil for a nutty, toasted flavor.
Mix in chopped pickles or relish for a tartar sauce-style twist.
Storage/Reheating
Store the dipping sauce in an airtight container in the refrigerator for up to 5 days. Stir well before serving. This sauce is best served chilled or at room temperature. Do not freeze.
FAQs
Can I make this dipping sauce ahead of time?
Yes, it can be made up to 3–5 days in advance and stored in the fridge.
What does this sauce taste like?
It’s creamy, tangy, slightly sweet, and can be made spicy if you like. It balances the flavor of savory fish cakes perfectly.
Can I use lemon juice instead of vinegar or lime?
Yes, lemon juice works well and adds a bright citrusy note.
Is this sauce good for other seafood dishes?
Absolutely. It pairs well with shrimp, crab cakes, fried fish, and even grilled seafood.
How do I make the sauce spicier?
Add more sriracha, a pinch of cayenne pepper, or finely chopped chili.
Can I make this sauce without mayo?
Yes, substitute with Greek yogurt, sour cream, or even a blend of tahini and lemon juice for a different flavor profile.
What type of soy sauce should I use?
Regular soy sauce works well, but low-sodium soy sauce is a good choice if you want to control salt levels.
Can I freeze this sauce?
No, freezing is not recommended as it can affect the texture and flavor.
Is this dipping sauce gluten-free?
It can be if you use gluten-free soy sauce or tamari.
Can I double the recipe for a crowd?
Yes, this recipe scales easily. Just adjust the ingredients proportionally.
Conclusion
This dipping sauce is the ultimate partner for fish cakes, offering a creamy, tangy complement that elevates every bite. With simple ingredients and bold flavor, it’s a go-to condiment for seafood lovers. Quick to make and endlessly adaptable, it’s a staple you’ll return to again and again for appetizers, dinners, and everything in between.
This dipping sauce for fish cakes is a quick and flavorful blend of creamy, tangy, and slightly sweet ingredients with optional heat and umami. It enhances any seafood dish and is ready in minutes with no cooking required.
Ingredients
1/2 cup mayonnaise
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar or lime juice
1 tsp honey or brown sugar
1 garlic clove, minced or grated
1/2 tsp grated fresh ginger (optional)
1 tsp sriracha or pinch of chili flakes (optional)
1/2 tsp fish sauce (optional)
Chopped green onions or cilantro for garnish
Instructions
In a small bowl, combine mayonnaise, soy sauce, and rice vinegar (or lime juice).
Stir in honey or brown sugar to balance the acidity.
Add minced garlic and optional grated ginger.
If desired, mix in sriracha or chili flakes for heat and fish sauce for umami.
Whisk until smooth and well combined.
Garnish with chopped green onions or cilantro.
Chill for 10–15 minutes to let flavors meld, or serve immediately.
Notes
Use Greek yogurt instead of mayo for a lighter option.Add Dijon mustard for extra tang and complexity.A splash of sesame oil adds a nutty flavor.Great with fish cakes, crab cakes, fried shrimp, or grilled seafood.Store in fridge for up to 5 days; stir before serving.
