Easy Thai fish cakes recipe

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20 min


5 min

These delicious little Thai canapés will amaze your guests, in both presentation and flavour.


  • 1 stalk lemongrass, roughly chopped
  • 1 large clove garlic, peeled
  • ½ inch (1 cm) piece fresh root ginger, peeled and roughly chopped
  • 3 level tbsp fresh coriander leaves, plus a few sprigs to garnish
  • 2 kaffir lime leaves, roughly chopped (if unavailable, leave them out)
  • 1 lime, zest only
  • 1 medium red chilli, deseeded
  • 75g creamed coconut
  • ½ small red pepper (use only ¼ if it's a large one), deseeded and roughly chopped
  • 450g white fish fillets (such as haddock), skinned and cut into chunks
  • 2 level tbsp lightly seasoned plain flour
  • 2-3 tbsp groundnut or other flavourless oil, for frying
  • salt and freshly ground black pepper
  • sweet chilli dipping sauce, to serve


  • Put the lemon grass, garlic, root ginger, coriander leaves, kaffir lime leaves, lime zest, chilli, creamed coconut and red pepper into a food processor and blend to a smooth paste.

  • Add the chunks of fish and process again briefly until the fish is blended in smoothly. Tip the mixture into a bowl, add some seasoning and shape the fishcakes into 24 fairly small, thin, flattish, round shapes about 2 inches (5 cm) in diameter. (TIP: You can make them ahead to this stage – spread them out in a single layer, cover with clingfilm and keep them in the refrigerator till needed)

  • To cook the fishcakes, coat them in the seasoned flour. Heat 2 tablespoons of the oil in the frying pan over a high heat and, when it’s really hot, turn the heat down to medium and fry the fishcakes briefly for about 30 seconds on each side to a pale golden colour – you will need to cook them in several batches, adding a little more oil if necessary.

  • As the fish cakes cook, transfer to a warm plate lined with kitchen paper, and keep warm.

  • Serve with sweet chilli dipping sauce, and garnish with the remaining coriander

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(66 ratings)
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