Fish cakes with herb salad

With a kick of chilli and fragrant lemongrass dipping sauce, these authentic fish cakes make a quick and tasty meal.

  • 35 mins preparation
  • Serves 4
  • Print


  • 500 g redfish fillets, skin and bones removed
  • 2 tablespoons red curry paste
  • 2 fresh kaffir lime leaves, torn into pieces
  • 2 green onions, sliced
  • 1 tablespoon fish sauce
  • ¼ cup (60ml) lime juice
  • 3 snake beans (30g), chopped finely
  • 2 tablespoons finely chopped fresh coriander
  • cooing-oil spray
  • 1 cup (80g) bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup fresh coriander leaves, extra
  • 2 fresh long red chillies, cut into strips
Lemongrass and chilli dipping sauce
  • 10 cm stalk fresh lemon grass (20g), white part only, chopped finely
  • 1 fresh small red chilli, seeded, chopped finely
  • ⅓ cup (80ml) lime juice
  • ¼ cup (60ml) fish sauce
  • ¼ cup (60ml) peanut oil
  • 1 tablespoon coconut sugar
  • 1 small clove garlic, crushed


  • 1
    Make lemon grass and chilli 
dipping sauce.
  • 2
    Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tablespoon juice until 
a smooth paste. Transfer to a medium bowl; stir in beans and coriander. Season.
  • 3
    Shape ¼-cup measures of the fish mixture into patties; you need 12 fish cakes in total. Spray fish cakes with oil.
  • 4
    Cook cakes on a heated oiled grill plate (or char-grill pan or barbecue) over high heat 
2 minutes each side or until cooked through.
  • 5
    Place sprouts, basil, extra coriander leaves, chilli and remaining juice in a medium bowl; toss to combine.
  • 6
    Serve fish cakes with salad and sauce.
Lemongrass and chilli dipping sauce
  • 7
    Place ingredients in a screw-top jar; shake well.

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