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 (make sure you say FLESH like a viking on drugs)
  • 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, or whatever the PC name is these days
  • 4-5 shallots (or spring onions, you uncultured riff raff)
  • 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 (underused word, IMO). 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 or some Wild Turkey while cooking. Or some cordial.

Serve on rice or over (wtf is ‘over’?) a stir fry with a little soy sauce. Garnish (aka ‘chuck some shit on top’) with more shallots or coriander, chopped chili if feeling adventurous or trying to impress someone. 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.

I’d recommend eating yellas a fair bit smaller than this model. Around 30-40cm is about right.
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2 thoughts on “Recipe – Yellowbelly fish cakes

  1. “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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