Asian-style fish cakes

Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.

  • 45 mins cooking
  • Serves 4
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Asian-style fish cakes
  • 800 gram (1½ pounds) firm white fish fillets
  • 3 medium potatoes (600g), chopped coarsely
  • 2 green onions (scallions), sliced finely
  • 1 clove garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 small red chilli, chopped finely
  • 1 egg, beaten lightly
  • 1 1/2 cup (110g) panko (japanese) breadcrumbs
  • 1/2 cup (125ml) olive oil, for frying
  • 2 tablespoon mirin
  • 1/3 cup (80ml) soy sauce
  • 2 tablespoon fish sauce
  • 2 small red chillies, seeded, chopped finely
  • 1/3 cup (80ml) lime juice
  • 2 green onions (scallions), sliced finely


Asian-style fish cakes
  • 1
    Preheat grill (broiler) to high. Place fish on an oiled foil-lined tray; season with salt and pepper. Cook under grill for 12 minutes or until fish is just cooked through. Cool.
  • 2
    Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a large bowl until smooth.
  • 3
    Flake cooled fish into mashed potato, continue mashing with fork until fish flakes are broken into smaller pieces.
  • 4
    Add green onion, garlic, ginger, chilli and egg to potato mixture; stir well to combine ingredients (mixture will be quite moist). Season. Divide mixture into 12 portions. Using damp hands, shape mixture into 7cm (2¾-inch) patties. Refrigerate 10 minutes.
  • 5
    Place breadcrumbs in a shallow bowl; gently coat patties in crumbs.
  • 6
    Meanwhile, make dressing. Combine all ingredients in a small bowl.
  • 7
    Heat oil in a large heavy-based frying pan over medium heat. Cook fish cakes, in two batches, for 4 minutes each side or until heated through and golden on both sides.
  • 8
    Serve fish cakes with dressing.

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