Fish Cakes

The perfect Thai appetizer! Can easily become a main course by doubling stated quantities and can be conveniently refrigerated before cooking for later use…

Ingredients (for 2)

  • 1 fillet cod (about 150 gr or 5 oz)
  • 1/2 tsp curry powder
  • 1/4 shallot
  • 1/4 cup coconut milk
  • 1/4 chili pepper
  • 1/2 tbsp fish sauce
  •  1 garlic clove
  • 1/2 lime
  • 2 tbsp coriander / cilantro
  • 1 tsp ginger
  • 1 cup oil for frying


  • Cut the fish into chunks and place it in a food processor together with the other ingredients, except for oil
  • Process until the fish is finely minced
  • Put the mixture into a salad spinner to drain any excess liquid
  • Form small patties with your hands (use a little bit of flour if necessary to hold them together), place them on a platter and refrigerate for 30 minutes to firm up
  • When ready, heat the oil in a skillet and deep fry the fish cakes 2 minutes per side until golden brown
  • Remove with a slotted spoon and place them on kitchen paper to drain the excess oil
  • Serve hot with sweet chili sauce

Best Served With

Jasmine rice and chopped cucumber