Thai fish cakes

    (36)
    50 min

    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.


    61 people made this

    Ingredients
    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, for dusting
    • 4 to 5 tablespoons oil, for frying

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

    1. Combine fish, 75g 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 lightly 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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (36)

    Reviews in English (30)

    by
    6

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

    MichelleMcD
    3

    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

    by
    43

    This is a wonderful and easy recipe. I made some small changes to it. I started with 1.5 pounds of FRESH FRESH FRESH white fish, nothing canned and no dark oily fish like Salmon. Use Haddok or Sole maybe Halibut if price permits. Double the oyster sauce content, double the cilantro content to half cup. Use a tablespoon of molasses instead of Brown Sugar, it will help in the end. ANd lastly, if you can get your hands on a product called NAMPRIK PAO (Thai spelling) this will make the flavors explode. It is a paste found in a jar at many import Thai or oriental stores. A common brand name is MAERSI. Put in about 3 tablespoons of this and a little less of the sweet chile sauce and you will love this. Seems like a lot of changes but when I served this a close chef friend of mine from a noteworthy kitchen claimed these to be among the top 3 he had ever had.  -  31 May 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate