Thai fish cakes

Thai fish cakes


56 people made this

About this recipe: Fresh Thai fish cakes made with just a few simple ingredients and whichever fish you choose. These fish cakes make a great starter or light main, and be sure to serve them with a Thai dipping sauce.


Serves: 8 

  • 450g boneless fish fillets, cubed
  • 75g plain flour
  • 2 tablespoons oyster sauce
  • 2 tablespoons Thai sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons chopped fresh coriander
  • 4 spring onions, sliced
  • 1 egg
  • plain flour
  • oil for frying (about 4 -5 tablespoons)

Prep:40min  ›  Cook:10min  ›  Ready in:50min 

  1. Combine fish, flour, oyster sauce, chilli sauce, fish sauce, brown sugar, coriander, spring onions and egg in a food processor. Process until well combined. Chill in the fridge for 30 minutes.
  2. Shape mixture into fish cakes, and dust with flour.
  3. Pour oil into a heavy frying pan. Heat over medium-high heat until hot. Fry fish cakes for 8 -10 minutes, turning once, or until golden brown.

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Reviews (2)


Very tasty and quick and easy to make - 28 May 2009


Making for 4, I halved all the ingredients. But I've ended up with a sloppy mess in a bowl that will be impossible to turn into anything resembling fishcakes without adding lots of flour. Was the fish meant to be cooked first? That's the only way I can think to have got the mixture more dry and suitable for making into patties.....too late now, guests arriving shortly :-( - 01 Aug 2015

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