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Member recipe

Thai fishcakes

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(8 ratings)

Member recipe by


Serves 4

A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake

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  • 250g-300g white fish fillets (eg haddock, pollock), chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 5cm ginger, peeled and roughly chopped
  • 1 stalk lemongrass, outer leaves removed and white part roughly chopped
  • 3 spring onions, finely chopped
  • 1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)
  • handful of fresh coriander
  • 1 tbsp groundnut oil
  • 3 tsp fish sauce
  • half a tsp salt
  • zest of 1 lime
  • 1 tsp sugar
  • 1 egg lightly beaten
  • groundnut oil for frying
  • salad leaves, lime wedges and sweet chilli sauce to serve


    1. Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
    2. Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
    3. Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.

Comments, questions and tips

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29th Apr, 2019
Excellent recipe, loved it. Thank you.
Kevin Freestone
2nd Sep, 2018
Oh my god! I've rarely tasted anything so divine. These with my home made sweet chilli sauce on the side make a wonderful dish. Do please try this recipe, it is so wonderful.
18th Jan, 2018
These were incredible! Super easy to throw together, requiring minimal chopping. Flavours were fantastic. The mixture seemed quite liquid-y at the start but it firmed up after the throwing technique, and after a stint in the fridge. Would definitely make again.
26th Mar, 2017
These were super tasty, but slightly too gingery. Definitely reduce the quantity of ginger. We did ours without chilli and coriander, but they were still great.
Ken F
25th Oct, 2014
I take it you mean "throw" rather than "through".
26th May, 2012
Worked really well and very easy to do
26th Feb, 2008
fantastic flavours and really easy to make. All the family loved them
23rd Mar, 2018
Could you make this the night before and then just shape and shallow fry the next day?
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