Fish cakes

Like many fish recipes, these fish cakes call for 'firm white fish'. Ling, coral trout, mahi mahi or barramundi will do. Their mild taste will carry the Asian flavours beautifully.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Fish cakes
  • 500 gram boneless firm white fish, chopped
  • 4 green onions, chopped
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon red curry paste finely grated zest and juice
  • 1/2 lime
  • 1 teaspoon fish sauce (optional)
  • 1/2 cup finely chopped snake beans (or green beans)
  • 2 tablespoon chopped coriander leaves
  • sweet chill sauce, to serve


Fish cakes
  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with foil and spray with oil.
  • 2
    Place fish, onions, sauce, paste, lime zest and juice and fish sauce into a food processor or blender. Process until well chopped.
  • 3
    Transfer to a bowl. Fold beans and coriander through. Form into 10 even-sized, flattened patties.
  • 4
    Arrange on tray. Spray lightly with oil. Bake 20-25 minutes, until golden. Serve with chilli sauce.

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