Recipe – Yellowbelly fish cakes

I found a bit of yellowbelly (golden perch) in the freezer the other day and decided to make up a batch of fish cakes. They turned out really well, so I wanted to share the recipe. This recipe would work well with pretty much any kind of fish.


  • 400gr fish flesh
  • 2 tablespoons corn flour
  • half a cup of bread crumbs
  • 1 egg
  • 2 cloves garlic
  • 1 super hot chilli, seeds and all
  • pinch of pepper and salt
  • two kaffir lime leaves
  • 4-5 shallots
  • a few teaspoons fish sauce
  • 1 teaspoon sesame oil

Blend all in food processor into a fairly fine paste. Heat about 1.5 cm vegetable oil in a wok or pan on medium-high heat. Use a tablespoon to spoon cakes into oil. Fry for a minute or so until golden brown on the bottom, then press into flatter cake shape with spatula. Cook a little longer then flip and cook until golden brown on the other side. It should take about 4-6 minutes in total for the cakes to cook. Check if concerned and enjoy cake with beer while cooking.

Serve on rice or over a stir fry with a little soy sauce. Garnish with more shallots or coriander, chopped chili if feeling adventurous. I think the exciting thing about these cakes comes from the cornflour – it provides a consistency that reminds me of a traditional Chinese dumpling. These would also be super good in a fish soup.

Enjoy! Sorry, devoured before photos were taken.

Hamish Webb, Dan Firth, Graham Fifield and Lee Georgeson have been fishing the south-east Australian region since 1987. Since then they’ve become avid sportfishermen who are constantly looking for new ways to challenge themselves. They are all scientists and conservationists who are passionate about the long-term sustainability of the ecosystem in which they live. They promote understanding and appreciation of the complex socio-political, economic and environmental issues surrounding fish, fishing and fisheries, while never losing sight of the various motivations that keep them coming back. In English, that means they love all things fishing and have a damn good time on the water, and that’s all that really counts in the end!

2 thoughts on “Recipe – Yellowbelly fish cakes

  • April 10, 2017 at 1:50 pm

    “Super hot chilli” is subjective. I have scorpion chillis growing in my backyard that will destroy most people. Could not put in a fishcake otherwise it would be inedible.

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