Thai fish cakes

    Thai fish cakes


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

    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.

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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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