Best Thai fish cakes

Best Thai fish cakes


1 person made this

Versatile, these can be made small for finger food or slightly larger for an entree or serve with an asian style salad for a light lunch or main meal. You can substitute chicken fillets for fish as a change!

lynjoymac Victoria, Australia

Serves: 4 

  • 500gms boneless white fish (use 2 varieties for maximum flavour)
  • 1 egg
  • 1 stick lemongrass (finely sliced)
  • 125 ml coconut cream/milk
  • 2 tabs fish sauce
  • 2 tabs grated palm sugar
  • 2 chopped red chillies
  • 2 cloves garlic
  • 150 gms finely chopped green beans
  • ½ red capsicum finely chopped
  • 1 bunch coriander chopped

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Place first 8 ingredients in food processor and combine (don’t over process)
  2. Remove blade, then add last 3 ingredients & stir by hand.
  3. Shallow fry in peanut oil, a teaspoon full for finger food or 1-2 tablespoons full for entrée or main size servings.
  4. Turn when set and cook til golden. A few minutes each side for mini size, longer for larger size. (Beware... the palm sugar can cause them to burn easily!)
  5. Serve with dipping sauce: Combine equal quantities of crushed peanuts or cashews, fish sauce, sweet chilli sauce and soy sauce and garnish with coriander.

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