Recipe: Thai fish cakes

This is one of my favourite recipes. Generally, recipes I like are the ones that are easy, don’t take long to prepare and cook, and always taste delicious. The other things I really like are flexibility and versatility, so this recipe definitely has it all. There are usually enough ingredients lying around to make it work, so don’t be afraid to experiment and add/omit a few things. Serves 2 if you’re hungry after fishing all day, 3 if you’re keen for a snack and 4 if you’re trying to impress friends, family or ladies and you want to leave them wanting more.

Thai tailor cakes
Thai tailor cakes


  • 4 fillets of fish or about 750gm (I like to use Australia salmon or tailor, but you can use anything, even tuna)
  • one onion
  • 3-4 cloves of garlic
  • one hot chilli
  • half a cup of breadcrumbs or 1/4 cup of flour
  • one egg
  • dash of vegetable oil and a sprinkling of sesame oil (sesame optional)
  • salt
  • a couple of long green or red peppers (optional – they don’t affect the flavour much but add some nice colour)
  • knob of ginger (optional)
  • piece of lemongrass (optional)
  • handful of fresh coriander (optional)

Preparation method

Stick it all in a food processor. Press pulse a few times until all the little bits are blended with the big bits.


Form into patties and cook in 1cm of hot vegetable oil until golden brown. Sit cakes on paper towel to drain excess oil.

Sauce (optional)

Mix one hot chilli, 1 teaspoon of honey, 1 clove of garlic with 3tbsp of soy.


Allow soon-to-be-impressed guests (or just your bum fishing mates) to spoon sauce over fish cakes. Serve with some bok choy sauteed in a dash of oyster sauce and some steaming jasmine rice. Alternatively, just eat ’em down.


Lee, July 2012

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