Fish cakes with vegetables

Fish cakes with vegetables

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(2 ratings)

Ready in 45-55 minutes


Serves 4
For an authentic flavour try Ken Hom's fish cakes with vegetables, straight from the markets of Hong Kong

Nutrition and extra info

Nutrition: per serving

  • kcal269
  • fat12g
  • saturates2g
  • carbs16g
  • sugars2g
  • fibre1g
  • protein25g
  • salt3.27g
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  • 450g firm white-fleshed fish such as cod or hoki



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 1 egg white
  • 2 tsp cornflour
  • 1 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1cm/½in fresh ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200ml/7fl oz peanut or vegetable oil, for frying

For the vegetables

  • 8 dried cloud ear mushrooms (worth looking for, otherwise use dried shiitake)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp finely chopped garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1cm/½in fresh ginger, peeled and finely sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 small onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 courgette, sliced into irregular chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • half a cucumber, sliced into irregular chunks
  • 1 onion squash, peeled and sliced into irregular chunks (optional)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp chicken stock or water

For the sauce

  • 3 tbsp oyster sauce
  • 2 tsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp golden caster sugar
  • 1 tbsp rice wine
  • 125ml chicken stock
  • 1 tsp cornflour mixed with 1 tsp water


  1. Remove any skin from the fish fillets and then cut them into small pieces. Combine all the fish cake ingredients, except for the oil, in a food processor with 1 tsp of salt and 2 tbsp of water and blend the mixture until it’s a firm paste.

  2. Form the paste into two cakes, about 1cm thick. Heat the oil in a wok or large frying pan and fry each cake for 3-4 minutes on each side until golden. Remove with a slotted spoon and leave to drain and cool on paper towels.

  3. While the fish cakes are cooling, soak the mushrooms in warm water for about 20 minutes until soft. Rinse well in cold water, drain, and set aside. When the fish cakes are cool, slice them into finger thick bite-size pieces.

  4. Tip the oil out of the wok, leaving about 11⁄2 tbsp. Reheat the wok over a medium heat, add the garlic, ginger and onion wedges and stir fry for 1 minute. Add the courgette, cucumber, squash (if using), mushrooms and chicken stock and stir fry for another 2 minutes. Mix the sauce ingredients together then pour into the stir fry and continue to cook for another 2 minutes or until the vegetables are cooked. Return the fish cake pieces to the pan and mix gently to heat through. Serve at once with boiled rice.

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Comments, questions and tips

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Sarah Cook's picture
Sarah Cook
10th Oct, 2018
Simple enough to make and quite tasty. Never would have thought to put cucumbers in a stir fry but actually tasted quite good. I couldn't find onion squash so used 3 carrots instead to add some colour and crunch.
18th Feb, 2009
Lovely recipe. I have made this a few times now without the Onion Squash. Firm favourite.
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20th Oct, 2015
The ingredients really come together nicely in this dish, but have you considered using tilapia fish instead of cod? Cod is on the Marine Conservation Society’s list of "fish to avoid" because it is widely over-fished and inefficiently managed. Tilapia, however, is on the society’s “fish to eat” list and does not require wild fish to be caught to feed it. The society suggests that tilapia is a more sustainable alternative to cod and that its plain flavor allows it to easily absorb other flavors from a variety of herbs and spices. I tried this recipe with tilapia and it was just as tasty! Perhaps you could alter the recipe or at least suggest the option of using tilapia instead of cod, in order to promote more sustainable choices.
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